Marathon Man. If you know, you know...
So a few weeks back I made some Canadian Bacon. I'm confident in the cure (thanks to diggingdogfarm calculator), smoked to 145-150, rest in the fridge for 2 days, then vac sealed and into the deep freeze at -10F.
Last Saturday (8 days ago) I took a package out and did a quick thaw in water. Life got in the way and I had to throw it in the fridge when it was thawed. Forgot about it and fast forward to today when I found it again.
Do you think it's still good? Obviously a smell test will be conducted. Normally I would chuck raw meat (even vac sealed by me) after about 4-5 days in the fridge. But this is cured and smoked. I found 1 site that says 6-12 WEEKS for smoked meat!! Not sure I would be comfortable with that even if I pasteurized it sous vide!
Thanks in advance for any advice!
Edit to add: This is sliced prior to vac sealing, not whole muscle. And it won't be cooked further. The intent was to meal-prep some CB, egg, and cheese breakfast sammies that would get frozen again.
So a few weeks back I made some Canadian Bacon. I'm confident in the cure (thanks to diggingdogfarm calculator), smoked to 145-150, rest in the fridge for 2 days, then vac sealed and into the deep freeze at -10F.
Last Saturday (8 days ago) I took a package out and did a quick thaw in water. Life got in the way and I had to throw it in the fridge when it was thawed. Forgot about it and fast forward to today when I found it again.
Do you think it's still good? Obviously a smell test will be conducted. Normally I would chuck raw meat (even vac sealed by me) after about 4-5 days in the fridge. But this is cured and smoked. I found 1 site that says 6-12 WEEKS for smoked meat!! Not sure I would be comfortable with that even if I pasteurized it sous vide!
Thanks in advance for any advice!
Edit to add: This is sliced prior to vac sealing, not whole muscle. And it won't be cooked further. The intent was to meal-prep some CB, egg, and cheese breakfast sammies that would get frozen again.
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