Pork Breakfast Sausage and the Danger Zone

[dadakota]

Made a large batch of breakfast sausage yesterday. Air temp was 70 degrees. After grinding and mixing each 5# batch it went back in the fridge. These were then portioned into 1# packs and wrapped in plastic wrap. The individual 1# wrapped packs were then vac sealed. From when the sausage came out of the fridge for packing till it went into the freezer may have been as long as 2-3 hours. Should this be tossed out?

 

[chopsaw]

No . Freeze it up .

 

[SmokinEdge]

I would have no problem with it.

 

[disco]

You're likely fine but if you don't have a fridge near your work area, fill a camp cooler with freezer packs in your work area. Whenever you aren't actually working with the meat and as you complete each package, toss it in the camp cooler. You'll have the meat in the danger zone for much less time.

 

[dadakota]

Thanks for the replies. Used the fridge during each step for each 5# batch up until it was all wrapped in plastic wrap 1# apiece. Should have put them all back in fridge while vac packing a few at a time. Delays were caused by the vac sealer acting up. I know they never got warmer than 70 degrees if that. just took awhile.

 

[chopsaw]

I know they never got warmer than 70 degrees if that.

I bet you never even got close to that . Takes a lot longer than you think .