Packaged ground pork

Discussion in 'Sausage' started by realtorterry, Jan 9, 2011.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Still new to making sausage & don't have a grinder or stuffer yet:(
    What I do have is a package of ground sausage & all the seasoning. My question is the ground sausage was frozen & Monday I put it in the fridge to make & well one thing leads to another & here it is a week later still sitting there:( I was going to throw it out but I thought I'd ask you sausage makers first!!
     
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    It's actually packaged ground pork
     
  3. mkatts

    mkatts Smoke Blower

    go by the exp date and odor/looks, but a week thawed is a long time from a grocery store.
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    I would also suggest the smell test- but if there is any doubt toss it out. The food poisening pain is not worth it 
     
  5. rio_grande

    rio_grande Smoking Fanatic

    Use your sniffer if it dosent smell right then pitch it. as mentioned not worth a case of the food poisinoing.
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yup not worth getting sick. Pork goes gassy (bad) fast. You can tell as soon as you open the package.
     
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Yeh that's about what I thought also! Thanks for
    Reafirmming guys!!
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Well Terry this reminds me of an old saying that I saw here. "It's not the red/pink meat thats bad for you it's the green fuzzy meat thats bad for you".
     
  9. paulahynick

    paulahynick Newbie

    I know this is an old post and I hope to god you dont still have that meat lol...buuuut....I just wanted to add that ANY food left unfrozen or above 41 degrees for more than 4 hours it starts to go bad...it grows bacteria really fast after those 4 hours without the proper temperature. I'm in the culinary business and I have my Servsafe certification and we learned all about that stuff.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Tell me that when i have a gutted deer hanging overnight.

    Effing FDA , USDA  Is so freaking wanting everyone to do what THEY WANT US TO DO.
     
    Last edited: Sep 18, 2011
  11. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    You can leave your deer hanging overnight just fine as long as the temp is 30° to 40° degrees; but don't leave it all night if it's 50° or more - you'll have spoiled venison.  I've smelled a lot of it in the namesake of 'aging'.
     
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Your servsafe credentialing is a valuable knowledge base that can help us keep members safe in their practices!  Please jump in at any opportunity to help serve!  Thank you for your experience!
     
  13. hardslicer

    hardslicer Smoking Fanatic

    I tend to lean towards the 'safe' side myself......  food poisoning is not a fun thing   [​IMG]
     
  14. Unless your fridge quit working or the door was lefto open it should be fine. You did not mention how many lbs and how fast you would be eatin it. I just did 3 lbs of breakfast sausage and i did the same thing. Left it in fridge for 8 to 9 days. My fridge holds steady at around 37 to 40. I will freeze half of it and the other half will go pretty fast.

    Karl
     
  15. I thought this was a new post however the opionen is the same.

    Karl
     

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