Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Pork butt vac' packed; how long do you think it's good?
I bought a pork butt on sale couple weeks ago, it's packed in cryovac. I forgot it was in my meat fridge. The sell-by date is 3/12. What's y'all's vote on how long they're actually good past the sell-by? I know ribs are good for a few weeks in my experience. I plan to do the sniff test tomorrow and prep it for a Thurs smoke if all's well.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Thanks all, I was hoping a week would work. Never done it with a pork butt, can't say I've forgotten about one before like this. Will update you and let you know how it turns out tomorrow or Thurs when I cut it open.
The temperature in the section of the fridge where you keep the meat will make the difference. If the meat has been cold the entire time since it was butchered, that will increase its shelf life. If you’re fridge is running in the 30s or low 40s you are likely fine. Smell it like others have said. Also, check that there are no traces of unusual colors or odd slimy or nasty textures. If not, you should be good to cook.
Thanks, I do understand all the telltale signs quite well, I was mainly looking for hands-on 'how many days have you gone' advice, but thank you again.
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The experiment was conducted to examine opportunities for enhancing pork quality through the use of post-mortem ageing when combined with different chilling regimes. Large White (LW, n=24) and Duroc×Large White (Duroc, n=24) barrows were slaughtered and alternate carcass sides were either convention …
My wife’s rule - 5 days after "sell by" date as long as it is refrigerated. She admits that cryovac extends the life and she lets me cheat under those circumstances. She only allows me 24 hours in the fridge if the intent is to freeze because it means I have taken it out of the packaging, having exposed it to room temp on the surface to salt and pepper. I have to go with her rules because she has a degree in Biology/Animal Science. She had butchering classes as well as food safety classes that were required for her course of study. She, too, does the smell test but she is keen on texture, as Nate noted, as well. I have kidded her about wanting to try aged meat. She has said that if she allowed me to buy a fridge with the guaranteed temp and humidity I could try it, which she will never do! Hahahaha.
A "Best if Used By/Before" dateindicates when a product will be of best flavor or quality. It is not a purchase or safety date.
A "Sell-By" date tells the store how long to display the product for sale for inventory management. It is not a safety date.
A “Use-By" date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula as described below.
A "Freeze-By" date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.
When my kids were younger they "helped" my wife take the groceries in from the car. A pork butt, not in cryovac, was left behind. A day or two latter the car sat out in the hot sun for the afternoon. The car did not pass they smell test.
This kind of thing happened to me with hamburgers. On July 4th, 2018, I was flipping burgers for 2 dozen folk, and grilled up several batches of burgers, along with hot dogs, brats, etc. I sent my son in to the house with the first full pan of burgers, covered tightly in foil, and told him to put it in the oven to keep it warm.
A couple of weeks later, I was cleaning the disposal, taking out the trash, and looking for dog crap in the house. Then, I opened the oven... and threw up...
Last edited by jfmorris; March 18, 2020, 03:13 PM.
I agree, sniff and slime test and when in doubt, toss it. I have had both ribs and a Butt smell horribly after opening them when they were days before their use by dates. I'm in the habit of smelling any meat as soon as I open it up out of its packaging.
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