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Freshness problem?

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  • Jon Solberg
    replied
    NICE Adam!

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  • Huskee
    replied
    Score! (big pics next time )

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  • Adam Johnson
    replied
    They turned out fantastic. I of course was too busy to remember to take a photo but my buddy took a quick shot of me pulling it. 15 hours cook time.

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  • Marauderer
    commented on 's reply
    You should right on time Adam. Sure is looking good.

  • Adam Johnson
    replied
    10 hours in. No wrapping. Front butt is 180, rear butt is 175. Cooking at 215 to 235 F. Guests are showing up in 2-3 hours, dinner is in 3-4.

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  • Adam Johnson
    replied
    I certainly will Pit Boss. Thanks Jon, I will check out that thread

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  • David Parrish
    replied
    Adam keep us posted... with more pics!

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  • Jon Solberg
    replied
    That is an awesome pic Adam! Can't wait to see the cook pics. BTW Be sure to join us over at the bullet smoker thread if you get a chance.

    http://pitmaster.amazingribs.com/for...bullet-smokers

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  • Adam Johnson
    replied
    Thanks so much guys. I checked on the meat every day and the smell didn't get bad at all, I was pleasantly surprised. Of course, the last day I had it rubbed with MMD so thats all I could smell I just threw it on the smoker early this morning.

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  • leftwngr
    replied
    read somewhere that it is lactic acid that causes that smell... especially in the cryovac packages. Either way, raw meat smell is unsettling to most people, but if it is a bad nasty smell... take it back.

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  • Huskee
    replied
    I also think you'll be ok Adam. I've had the exact same thing happen before too. I had one rack of ribs that had a stronger odor, but like you're saying mine wasn't obviously rancid and bad, just strong and different than the others. I decided to proceed wioth cooking and take my chances. In the end you could never tell which was which and never got sick.

    I think if it's bad enough to cause trouble, it will have that obviously bad smell.

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  • Jerod Broussard
    replied
    The biggest problem with food poisoning in restaurants is contaminating foods that will NOT be cooked.

    Cutting meat with a knife, then using that contaminated knife to cut cantaloupe. That happened somewhere and plenty people got sick.

    Edit- Also, under cooked ground meat is a problem also.
    Last edited by Jerod Broussard; September 24, 2014, 03:31 AM.

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  • Adam Johnson
    replied
    Thanks man, you're putting my mind at ease.

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  • Jerod Broussard
    replied
    Nah, should be fine. To be honest, most meat, if you smell it, does not smell "rosy fresh," if you catch my drift.

    Takes somewhat of a gagging odor to alarm me.

    Washing is not needed. Only reason I wash meat is to get bone fragments off.

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  • Adam Johnson
    replied
    Thanks Jerod, the more I think about it the more I want to cook it tomorrow. Its not stinking like its gone bad, just doesn't smell fresh like the other one (or the previous ones). I've never had an issue at the butcher before. I'm usually more concerned with getting matching size/weights. I'll have to pay more attention next time. Let them know my cook is several days away. This was the only day I could make the drive out to the butcher, bummer. Well maybe not, I'll get to eat it tomorrow

    To be safe should I separate and wash the other one since they've been in the same container about an hour now?

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