Nee advice on meat safety and thawing...

[spoolinaz]

So I got out 2 9# butts and a 7# beef roast all vac packed to start thawing for this weekend. Had out in open air, probably 73 degrees. Well, we went to bed and forgot about them. Saw this morning. The prork was still cold, in the 50's. the beef was about room temp. I usually start them sitting out and finish in the fridge. Question is, am I still ok to use any or all of them meat? They were sitting out a total of probably 12 hours from rock solid (0 degrees). If it was for personal use, I wouldn't be super worried. But these are for a picinic. Pork will be taken to 205 and pulled, was planning to do the beef to 130.

Advice?

 

[pops6927]

I've referred this to Chef Jimmy J, our safety expert.  

 

[chef jimmyj]

I assume you refer'd them when you got up and the Vac Pacs were not puffy like a balloon. Give them a good wash, no injecting, plan on going from fridge to smoker, add a Rub containing Salt for good measure and Have a great Weekend.  It is not a good practice but, Stuff Happens! I have done this many times and if you are carefull from this point I see no issues...JJ

 

[spoolinaz]

Thanks Pops and Jimmy! I feel much better now. No, they weren't puffy, still cool. Worried about wasting the meat, but more importantly, didnt want guests to spend the holiday in the can or hospital! Doing PP, Pit beef from top round, chicken thighs, corn and abt's. God I love my gas smoker!

 

[diesel]

I have been keeping an eye on this thread.  Wanted to see what advice was given.  I figured most would stay away from this.  Once again the Chef has dropped some knowledge.  And some good knowledge at that.  I will keep this advice on the list because I am sure I will come across the same situation at some point. 

"Vac Pacs were not puffy like a balloon"   Great!  I would not want to see or smell the contents of that.

 

[chef jimmyj]

Thanks Diesel, My advice would have been different if we were taking 10Lbs of Hamburger, Brats or Chicken...JJ

 

[spoolinaz]

Thanks Diesel, My advice would have been different if we were taking 10Lbs of Hamburger, Brats or Chicken...JJ

Had that been the case, into the trash, I wouldn't have even questioned it

 

[diesel]

I have really noticed a growing concern on the boards for food safety these days.  A very good thing I must say.  The 40-140 4 hour rule wasn't as much of a concern in the past, at least I wasn't aware of it.  But it goes to show that the word it getting out and more people will start to benefit from this. 

Keep up the good work and keep smoking!

 

[venture]

The vacupac gives you a little room for error, but don't push it.

You have received expert advice here.

Good luck and good smoking.

 

[spoolinaz]

The smoke went wondefully! Rave reviews all around. Once I opened the meat, there was no questionable smell. I must thank all involved and most notebly JJ for the help and guidance!