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Packaged ground pork

realtorterry

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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!!
 

mkatts

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

scarbelly

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

rio_grande

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

SWFLsmkr1

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

realtorterry

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

mballi3011

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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".
 

paulahynick

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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.
 

SWFLsmkr1

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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.

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:

pops6927

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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'.
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.
 

pops6927

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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!
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.
 

hardslicer

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I tend to lean towards the 'safe' side myself......  food poisoning is not a fun thing  
 

exhaustedspark

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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
 

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