Guest guest Posted June 23, 2008 Report Share Posted June 23, 2008 Aaarrghhh! The 12-yo was helping me with chores and was going to put the new order of hamburger in the freezer. Aaarrrghhhh! Just found it sitting in FRONT of the freezer, on the garage floor - still in packages, but definitely room temp which is about 66 right now. It's been there for 24 hours. Words of wisdom??? I'm tempted to be casual and say, " Oh, goody , fermenting meat, and maybe throw some fresh whey its way...... " ............. Sharon -- Deut 11:15 He will put grass in the fields for your cattle, and you will have plenty to eat. Check out my blog - www.ericsons.net - Food for the Body and Soul Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2008 Report Share Posted June 24, 2008 On Mon, Jun 23, 2008 at 6:28 PM, Sharon son <skericson@...> wrote: > Aaarrghhh! The 12-yo was helping me with chores and was going to put the > new order of hamburger in the freezer. Aaarrrghhhh! Just found it sitting > in FRONT of the freezer, on the garage floor - still in packages, but > definitely room temp which is about 66 right now. It's been there for 24 > hours. Words of wisdom??? I'm tempted to be casual and say, " Oh, goody , > fermenting meat, and maybe throw some fresh whey its way...... " ............. > Sharon Hi Sharon, 66 degrees is not hot. Maybe after a few days I'd be skeptical. As long as it hasn't been cooked, I wouldn't hesitate to eat it after sitting out for only a day. In fact, I think I've had packages of meat sit at room temp in the car or wherever for a day or so and then eaten them raw without problems. Of course, there's the matter of whether someone's immune system is compromised (mine is very non-compromised) and the standard disclosure and so on! Cooked meat, however, is a huge risk to eat if it's sat out at room temp for even just a few hours. I've eaten raw beef that's sat in my fridge for a few weeks and turned greyish and started to develop a slightly fermented flavor, and it's always been fine. When it comes to the exotic green " high meats " fermented for a few months and so on, well, I'm no expert but my impression is that eating such things is very risky and foolish! I don't think I'd ever try it and I don't find its proponents compelling at all. End of my 2 cents! Mike Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2008 Report Share Posted June 24, 2008 Well, I'd cook it immediately. If it was contaminated when it was ground with something not nice, like the worst strain of e-coli, then it probably could make you ill if you ate it undercooked. But no bacteria survives cooking and only a few toxins do. And usually the worst toxins also smell funny, and take longer to get produced. One thing that is odd about bacteria is that sometimes it's the " not very bad " food that is the most harmful. I.e., cheese that is barely fermented can have listeria: but cheese fermented for 90 days doesn't. So another thing you can do with " iffy " food like warm raw meat is to mix it with kefir and let it ferment some more. The bacteria in the kefir will kill whatever was on the meat. Also depends on how long it was at what temp. If it was frozen when it was put out, then it was probably very cold for most of the 24 hours? But most meat is ok. Hamburger is usually ok too, but because it is ground up it's more susceptible to problems. Depends how it was handled. And yeah, like Mike said, depends on your immune system and stomach acids. Also how much oxygen it gets: meat buried in the ground til it was rotten was a common " treat " in some cultures. But do the same thing with plastic wrap involved and one can get botulism. On Mon, Jun 23, 2008 at 3:28 PM, Sharon son <skericson@...> wrote: > Aaarrghhh! The 12-yo was helping me with chores and was going to put the > new order of hamburger in the freezer. Aaarrrghhhh! Just found it sitting > in FRONT of the freezer, on the garage floor - still in packages, but > definitely room temp which is about 66 right now. It's been there for 24 > hours. Words of wisdom??? I'm tempted to be casual and say, " Oh, goody , > fermenting meat, and maybe throw some fresh whey its way...... " ............. > Sharon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2008 Report Share Posted June 24, 2008 Thanks, Mike & I did a combination of all of your ideas. LOL. Soaked in kefir...........cooked it.......then followed up with a side of sauerkraut. Remember, this was for the dogs. Oh, and they each got a nice helping of kefir before bedtime. The Pug seemed disgruntled it wasn't raw, but the Poodle was thrilled. He barks at raw food, pushing the dish to the stove. Thanks a million! Sharon On Tue, Jun 24, 2008 at 3:20 AM, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2008 Report Share Posted June 24, 2008 Hi Mike, How would you describe a " slightly fermented flavor " of beef? And is there a particular odor that you notice? I've not tried fermenting meat/fish - am leery of it all. Ditto on the high-meat just seems like a sure way to a painful death, to me although it did cross my mind, right after I screamed seeing the meat sitting out, that it was on its way to being high meat. LOL. Sharon > Hi Sharon, > 66 degrees is not hot. Maybe after a few days I'd be skeptical. As > long as it hasn't been cooked, I wouldn't hesitate to eat it after > sitting out for only a day. In fact, I think I've had packages of meat > sit at room temp in the car or wherever for a day or so and then eaten > them raw without problems. Of course, there's the matter of whether > someone's immune system is compromised (mine is very non-compromised) > and the standard disclosure and so on! Cooked meat, however, is a > huge risk to eat if it's sat out at room temp for even just a few > hours. I've eaten raw beef that's sat in my fridge for a few weeks and > turned greyish and started to develop a slightly fermented flavor, and > it's always been fine. When it comes to the exotic green " high meats " > fermented for a few months and so on, well, I'm no expert but my > impression is that eating such things is very risky and foolish! I > don't think I'd ever try it and I don't find its proponents compelling > at all. > End of my 2 cents! > Mike > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2008 Report Share Posted June 24, 2008 Ah, well, if it's for dogs I wouldn't worry about it. They seem to have very healthy stomachs. I knew one dog that got hold of a beef hoof, raw. He left it out for a month or so, THEN gnawed it over the next month. And mind you this was a hoof that had been tromping in cow manure (as part of the cow) for years. As opposed to kids who get ill from one undercooked hamburger ... On Tue, Jun 24, 2008 at 7:22 AM, Sharon son <skericson@...> wrote: > Thanks, Mike & > I did a combination of all of your ideas. LOL. Soaked in > kefir...........cooked it.......then followed up with a side of > sauerkraut. Remember, this was for the dogs. Oh, and they each got a > nice helping of kefir before bedtime. The Pug seemed disgruntled it > wasn't raw, but the Poodle was thrilled. He barks at raw food, > pushing the dish to the stove. Thanks a million! > Sharon > > On Tue, Jun 24, 2008 at 3:20 AM, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2008 Report Share Posted June 25, 2008 Dogs and other carnivorous predators have much stronger acids in their stomach that can deal with putrifying meat. So hamburger that is a few days out of the freezer poses no threat. I have had dogs eat on old dead cows that were really ripe. You couldn't stand for the dogs to be anywhere near. They were worse than the billy goat, which was bad enough! Ellis Hein www.health-helps-you.com ----- Original Message ----- From: Quote Link to comment Share on other sites More sharing options...
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