Pork safety question

Discussion in 'Bad Dog Cafe' started by Toadtele, May 15, 2021.

  1. Toadtele

    Toadtele Tele-Afflicted

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    Got a Costco pork shoulder roast out of the freezer last night. I set it on the counter and forgot about it.
    Found it this morning. It had been out about 12 hours. It was still pretty cool to the touch but definitely thawed.
    Is it ruined? It is still completely sealed.
     
  2. CajunJ

    CajunJ Tele-Holic

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    Some will probably advise against, but I’d cook it for sure. Do a smell test, but I think it’s fine.
     
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  3. Harbinger77

    Harbinger77 Tele-Meister

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    Would you eat at a restaurant if you saw that go down in the kitchen?

    Hells no. Pork is cheap take the loss.
     
  4. Happy Enchilada

    Happy Enchilada Tele-Meister

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    Sorry, but when I read "Pork Safety," I thought of quite another topic.
     
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  5. schmee

    schmee Doctor of Teleocity Ad Free Member

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    If it was frozen, then it should be fine. My guess is it may not even be totally thawed in the middle...?
     
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  6. trapdoor2

    trapdoor2 Friend of Leo's Gold Supporter

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    Once it gets to 135F, it won't matter.

    I usually do the smell test...and the slimy test. If it smells ok and isn't slimy (after a rinse), it goes in the oven. Core temp to 135F min will kill any nasties.
     
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  7. getbent

    getbent Telefied Silver Supporter

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    put it on the smoker, let it run about 6 hours....

    it'll be fine.
     
  8. Ironwolf

    Ironwolf Poster Extraordinaire Gold Supporter

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    As long as it is sealed and still cool/ cold to the touch, it will be just fine.
     
  9. sleazy pot pie

    sleazy pot pie Tele-Afflicted Gold Supporter

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    You are good to go.
    trichinosis has been pretty much eliminated from commercially raised pork.
    if it was frozen I wouldn’t give it a second thought. A restaurant would have left a frozen pork product out in a sink to thaw in a hot as hell commercial kitchen.
    once you have cooked it, any bacteria that may have been a concern will behave been eliminated.
     
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  10. otterhound

    otterhound Poster Extraordinaire

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    About 1 1/2 hrs ago , I threw a pork loin roast and some sauerkraut in the oven . Its will remain there at 325 degrees until 4:30 PM and will be sacrificed before the Preakness .
    At 145 degrees , everything dies . Eggs and all ! Cook that roast until your thermometer reads 185 and you will be good to go .
    Footnote : I despise sauerkraut , but I love stuff cooked in the juices .
     
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  11. dkmw

    dkmw Poster Extraordinaire

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    Another “don’t worry” IME. Rub that thing down and start some smoke.
     
  12. Killing Floor

    Killing Floor Friend of Leo's

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    I wouldn’t cook any meat until it reaches room temperature.

    Bacteria is on your meat. It’s on everything. But cooking is what destroys the bacteria that causes intestinal distress or bad taste like wearing Crocs with socks.

    I wouldn’t necessarily advocate for leaving raw meat out 12 hours but if it smells fine cook it. If you’re really worried cook it a little longer. If I had a frozen pork shoulder to make for dinner I’d set it out in the morning and leave it to thaw. If that’s what you are asking.
     
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  13. Larry Mal

    Larry Mal Tele-Meister

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    This is not how any restaurant thaws anything, and it's a health code violation if you are found to do that.

    There are two ways to thaw something under code, you can put it under a steady trickle of cold water the entire time you are thawing something, the point of the trickle is to keep it cold and to remove bacteria as you thaw it.

    The other method is to take something from the freezer and put it to the refrigerator.

    Nothing else is acceptable.

    Also, you are now supposed to bring things from hot to cold as soon as possible to eliminate the window of temperature that bacteria thrive in. So if you make a soup, for instance, you put the hot soup into the container and then put that container into something like a sink full of ice water.

    My qualifications for this will be my over twenty years in food service, ten of which was spent in the kitchen, and another ten spent bartending, serving and managing.

    Regarding this pork, I would not serve it to my children, so make of that what you will. You can cook it to such a temperature that it will kill bacteria, sure. But if that was the case then no food would ever be rotten, right, and you could always just cook anything and eat it.

    But bacteria have excrement same as anything else, and you do not want to eat that. It simply isn't worth it.

    The frozen center doesn't mean anything, since bacteria would be on the surface of the pork anyway, even under wrap. And if that surface temperate got anywhere over 50 degrees, then bacteria were breeding like crazy.
     
  14. Toto'sDad

    Toto'sDad Tele Axpert Ad Free Member

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    Hahahahahahahahahahah follow a bunch of guitar geeks on PORK SAFETY? Whose your daddy? Pork, pork, pork, and more pork.

    [​IMG]
     
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  15. Nick Fanis

    Nick Fanis Poster Extraordinaire Ad Free Member

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    You will be fine.
     
  16. Deeve

    Deeve Poster Extraordinaire Silver Supporter

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    I'd hit that . . .
    yeah - a slow cooker to proper internal temp, w/ a sage, rosemary, maybe some cayenne?
    That's a go
     
  17. BigDaddyLH

    BigDaddyLH Tele Axpert Ad Free Member

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    Is this right? It's not just about bacteria but also the toxins the bacteria produce, botulism, for example.

    (Reads article..)

    Okay, I guess that answers my question but I noticed both 135F and 185F mentioned previously...
     
  18. MilwMark

    MilwMark Doctor of Teleocity Ad Free Member

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    Look. The reality is many people get by and/or have a strong constitution.

    You may skate by and be fine. Is the $20 or whatever worth it?

    @Larry Mal is right.

    If you don’t think he is, let the pork sit out for 3 more days. Getting it to 145 F will kill everything, right?

    If you wouldn’t do that, don’t cook this one. The only difference is the smell makes the issues more apparent and the meat less appealing.

    Unless you can somehow prove to yourself no pork got over 40 F for more than 2 hours, maybe?

    Again. You may, perhaps even probably will, be totally fine. Wouldn’t be worth it to me to find out. But we all have different risk tolerances.
     
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  19. Informal

    Informal Tele-Afflicted

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    My nitwit buddy ate almost half of an UNCOOKED ham when we were in our early 20's.

    I told him to go to the hospital, he never did.

    Not sure how he avoided trichinosis.

    I was in food handling when I was younger, and watched a lot of food safety videos..
    Thinking back to my Mother, and how she would thaw food out on the counter, for two to three days, makes me wonder how any of survived lol.
     
  20. John Backlund

    John Backlund Poster Extraordinaire Gold Supporter

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    Whooooooo-doggies!!!
    Screenshot_20200523-101213~2.png
     
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