How Long Is It Safe to Keep Meat?

[rabbithutch]

My rule when it comes to food safety is, "If in doubt, throw it out!"

Having said that, I feel that one should be as well-informed as possible so as to remove as much uncertainty (doubt) as possible. Last month, I bought a sealed BB from the local HEB. I planned to smoke it and even got it rubbed and refrigerated, but I didn't get in on the smoker the next day then came down with something that caused me to run fever (it lasted for 4 weeks and we still don't know what caused it). While ill, I didn't think it wise to handle food. After letting the meat sit in the fridge for 3 days, I decided to throw it out. IT's were still low but I've had some recent bad experiences with bacterial infection and have become near paranoid about them.

What would you have done? How long might I have kept a rubbed and refrigerated BB before it became unsafe?

I tend to be extremely cautious with poultry and a little less so with fish. With pork and beef, I'm a bit less paranoid.

 

[jesse t]

I'm a little confused... was it in the fridge for 4 weeks or 3 days?  I would have cooked it had it been refrigerated for 3 days since purchasing.  4 weeks I would have thrown it out.

 

[chef jimmyj]

I have no issue going 5-7 days with Rubbed BB's or any Beef / Pork Roasts, that were handled properly. Ground beef 3 days. Birds I go 3 days directly from the store and 5 days in a basic salt/water Brine, if needed. Fish 2 days Max. Even though meats that have been Salted do not do well for long term freezing, 6-12 months, 4-5 weeks in the freezer would have not been a problem and you would not have had to toss the meat...JJ

 

[daveomak]

Moved question to food safety...  Dave

 

[rabbithutch]

Thanks, guys!

I had the BB for about 10 days or maybe 2 weeks in the original sealed shrink wrap in the reefer before I got around to rubbing it. It was then put in a ziploc and placed back in the reefer. I came down with the mystery disease and continued to run fever which meant I wasn't going to be preparing food for others. After another week or maybe a little longer, I was concerned and tossed it out of an abundance of caution because I knew that I was not going to be able to smoke it myself.

I'm a cheap SOB so throwing away good food really goes against the grain, but I've had some real problems with infections from common bacteria and have probably become paranoid about food safety.

Again, thanks for the input.

If I had the knowledge and experience, I'd write an article about handling, storing, and using different kinds of meats. I think that would make a great reference for everyone.