Besides, when you finish cooking your meat, the temp is high enough to kill off any bacteria.
it's not the bacteria, it's the toxins, which don't break down at the temps we cook at. But in this case I think I'd have eating it too because a) it was well over 140 for a long time, thus safe and b) it didnt dip much below that for long and c) 140 isn't magic. Yeah, one of the butts when to 138 but... meh.
I had to toss a pork butt a few months ago when I was doing a 48 hours sous vide and the circulator malfunctioned over the second night. Butt got down to 70-something. No, thanks....
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