- Dec 14, 2018
- 3
- 0
I hate to have my first post a question and probably one that is asked a lot but there is a lot riding on this.
I picked up a (beautiful) brisket at Restaurant Depot on Wednesday and immediately put it in my fridge. I went down there earlier today and noticed that there was a bit of a smell coming from the fridge. I grabbed my temperature gun and checked different parts of the fridge and the temperature was around 39° to 41° F. I immediately cranked the fridge colder and the fridge is now settling around 35°. The smell is not as strong as it was this morning and when holding the meat close to my nose it doesn't seem like the smell is coming from the meat. I have had meat spoil in the fridge a few months ago when I forgot to turn it back on after cleaning, so I am wondering if that is what I was smelling this morning.
Do you think we are safe to use the brisket if it was in the fridge for 48 hours at 40° - 41°? I was also curing duck breast to make bacon; do you think the curing salt helped preserve it?
Thank you for your input!
I picked up a (beautiful) brisket at Restaurant Depot on Wednesday and immediately put it in my fridge. I went down there earlier today and noticed that there was a bit of a smell coming from the fridge. I grabbed my temperature gun and checked different parts of the fridge and the temperature was around 39° to 41° F. I immediately cranked the fridge colder and the fridge is now settling around 35°. The smell is not as strong as it was this morning and when holding the meat close to my nose it doesn't seem like the smell is coming from the meat. I have had meat spoil in the fridge a few months ago when I forgot to turn it back on after cleaning, so I am wondering if that is what I was smelling this morning.
Do you think we are safe to use the brisket if it was in the fridge for 48 hours at 40° - 41°? I was also curing duck breast to make bacon; do you think the curing salt helped preserve it?
Thank you for your input!
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