- Nov 4, 2019
- 12
- 20
I made 12 pounds of pork/beef landjaeger and stuffed them into 32mm Umai casings. I've done this a few times before, and they always turned out great, but this time I forgot to take them out of the turned-off oven after 36 hours. They were in there for 6.5 days, so I'm worried about food safety. They were fermenting at about 76-80 Fahrenheit with T-SPX. They looked ok, and they smelled ok (just tangy, and a little bit smoky from the hickory smoke powder) and there was a small amount of liquid on the baking sheets that I used to flatten them. For now, they're in the fridge to dry for a few weeks.
I won't mind if they're a little tangier than usual, but I don't want to risk eating them if the extra 3.5 days of fermentation could put them in the danger zone. Thanks for reading, and I'll abide by the experts' advice.
I won't mind if they're a little tangier than usual, but I don't want to risk eating them if the extra 3.5 days of fermentation could put them in the danger zone. Thanks for reading, and I'll abide by the experts' advice.