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Started By
Message
My wife thawed some deer meat
Posted on 12/31/18 at 4:46 pm
Posted on 12/31/18 at 4:46 pm
And “forgot” to tell me. It’s vacuum sealed and been in the fridge for 10 days, thoughts? Tia.
This post was edited on 12/31/18 at 4:47 pm
10
Posted on 12/31/18 at 4:50 pm to 24nights
Ground?
Posted on 12/31/18 at 4:53 pm to 24nights
Eh, I’d go 4-5 days. Ten is too long for me.
Posted on 12/31/18 at 5:00 pm to 24nights
The Diarrhea Suicide Squad will tell you its OK. I would dump it. Way too long.
This post was edited on 12/31/18 at 5:25 pm
Posted on 12/31/18 at 5:02 pm to 24nights
Chop it up and make chili. You’ll never know what exactly gave you the shits.
Posted on 12/31/18 at 5:08 pm to hungryone
I’ve always wondered this stance... if you cook it fully well done, wouldn’t that kill any food born illness creating bacteria? Maybe the taste could be off but I can’t imagine getting sick if it’s fully cooked.
Posted on 12/31/18 at 5:12 pm to Stexas
Cooking Kills Bacteria
Salmonella contaminates meat when left at temperatures below 140 degrees, either unrefrigerated or undercooked. Salmonella causes salmonellosis, a disease resulting in abdominal cramps, fever and diarrhea. Cooking spoiled meat until it reaches 150 degrees Fahrenheit destroys Salmonella.
E. coli can grow in meat even when refrigerated or frozen. Cooking destroys the bacteria, but toxins usually remain in the meat, leaving it unsafe to eat. Inadequate heating or recontamination of the meat causes cramps, fever, intestinal problems and sometimes death.
Some Will Survive
Two bacteria, Bacillus and Clostridium, bear spores. Intense heat deactivates them, but they produce spores that resist freezing and cooking. These spores result in illness. Clostridium spores produce botulism, a major cause of food disease.
Salmonella contaminates meat when left at temperatures below 140 degrees, either unrefrigerated or undercooked. Salmonella causes salmonellosis, a disease resulting in abdominal cramps, fever and diarrhea. Cooking spoiled meat until it reaches 150 degrees Fahrenheit destroys Salmonella.
E. coli can grow in meat even when refrigerated or frozen. Cooking destroys the bacteria, but toxins usually remain in the meat, leaving it unsafe to eat. Inadequate heating or recontamination of the meat causes cramps, fever, intestinal problems and sometimes death.
Some Will Survive
Two bacteria, Bacillus and Clostridium, bear spores. Intense heat deactivates them, but they produce spores that resist freezing and cooking. These spores result in illness. Clostridium spores produce botulism, a major cause of food disease.
This post was edited on 12/31/18 at 5:28 pm
Posted on 12/31/18 at 5:14 pm to 24nights
Posted on 12/31/18 at 5:15 pm to Stexas
quote:
I’ve always wondered this stance... if you cook it fully well done, wouldn’t that kill any food born illness creating bacteria? Maybe the taste could be off but I can’t imagine getting sick if it’s fully cooked.
By all means, go ahead and do it. Then report back to us. I hope you have a laptop. I hear laptops work well in the shitter.
Posted on 12/31/18 at 5:26 pm to t00f
Posted on 12/31/18 at 5:35 pm to 24nights
It probably has CWD so I’d go ahead and toss it.
Posted on 12/31/18 at 5:40 pm to 24nights
It’s basically like you sous vid’d it. Just get a cast iron pan white hot and sear it for 30 seconds on each side. Serve with garlic mashed potatoes and asparagus.
Enjoy
Enjoy
Posted on 12/31/18 at 5:47 pm to 24nights
a lot depends on how cold your fridge is. But if it smells okay, I would cook a sauce piquante and give it a shot. brown the meat well in the first stages.
Posted on 12/31/18 at 5:48 pm to KosmoCramer
Sorry about that, backstrap
Posted on 12/31/18 at 5:52 pm to t00f
Holechit, So over cooking it and giving it to the dog is bad?
Posted on 12/31/18 at 5:58 pm to 24nights
In a nutshell toxins left over make you sick so just getting spoiled meat to a certain temp does not always make it safe to eat.
Some of you young baws might be able to tough out a quick squirt in the commode but I don’t see a reason to take a chance.
Some of you young baws might be able to tough out a quick squirt in the commode but I don’t see a reason to take a chance.
This post was edited on 12/31/18 at 6:43 pm
Posted on 12/31/18 at 6:01 pm to t00f
10-4
Posted on 12/31/18 at 6:06 pm to t00f
I just hate to waste good venison. If it was chicken, I'd tell you toss it without a doubt.
Also my fridge is always so cold it takes a 5# duck 3 weeks to thaw. so 10 days in my fridge from a frozen state is not that long at all.
Also my fridge is always so cold it takes a 5# duck 3 weeks to thaw. so 10 days in my fridge from a frozen state is not that long at all.
Posted on 12/31/18 at 6:08 pm to 24nights
You’re predicament inspired me to add a few venison appetizers to the evenings menu.
Best of luck.
As toof advised, when in doubt.. throw it out.
Best of luck.
As toof advised, when in doubt.. throw it out.
This post was edited on 12/31/18 at 6:09 pm
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