Cooked 2 briskets and some Dino Ribs yesterday. Wrapped an unsliced flat in foil about 8. Found it on the counter at 7 this morning. Freeze or trash?
longeryak said:
Smoking meats was how our forebears preserved meat before refrigeration.
As a kid, we used to do that all the time. Left over bacon, round steak, or fried chicken were left on a plate on the stove. Of course it probably didn't make it past 8 hours there but still...drummer0415 said:
Confession time, I have a habit of leaving leftover cooked bacon from breakfast out all day and then snacking on it later that night or even the next morning for breakfast again. Never once been affected by it.
What is leftover bacon? I've never heard of it...drummer0415 said:
Fresh/uncooked meat, hell no. Cooked, especially smoked, I would say go for it.
Confession time, I have a habit of leaving leftover cooked bacon from breakfast out all day and then snacking on it later that night or even the next morning for breakfast again. Never once been affected by it.
Serious question because I don't know the answer - how long would people typically smoke meats when doing so for preservation rather than immediate consumption? Just wondering if there would be any meaningful difference in bacteria levels/if it is a wholly valid comparison.FSGuide said:longeryak said:
Smoking meats was how our forebears preserved meat before refrigeration.
This
And they just let it hang in a shack until they were done cutting hunks off of it to eat. You left yours on the countertop, wrapped in foil for 11 hours. I'd eat it without a second thought.
Tx-Ag2010 said:What is leftover bacon? I've never heard of it...drummer0415 said:
Fresh/uncooked meat, hell no. Cooked, especially smoked, I would say go for it.
Confession time, I have a habit of leaving leftover cooked bacon from breakfast out all day and then snacking on it later that night or even the next morning for breakfast again. Never once been affected by it.