Top 10 Trout Streams in PA (only name brands)

I bought this to make my sauce because ground beef is so much more expensive. It was frozen and I left it in the freezer box for a week or so. I then took it out and put it into the refrigerator section to thaw so I can more easily brown it to use in my sauce. After a couple days, I felt it and it had softened, at least to the feel of my grip, but was still cold (40 degrees or so). So I decided to start my sauce. I took it out and put it next to my crock pot intending to start my sauce, but I forgot I did that and probably let it sit at room temperature for 12 hours or so. I immediately put it back in the refrigerator. It has now been there (40 degrees) for a week. I have not broken the hermetically sealed plastic packaging, so I do not know what it looks or smells like.

Does anything think this can be safely eaten if if it passed the sight and smell tests and I cook it thoroughly?
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JackM said:
I bought this to make my sauce because ground beef is so much more expensive. It was frozen and I left it in the freezer box for a week or so. I then took it out and put it into the refrigerator section to thaw so I can more easily brown it to use in my sauce. After a couple days, I felt it and it had softened, at least to the feel of my grip, but was still cold (40 degrees or so). So I decided to start my sauce. I took it out and put it next to my crock pot intending to start my sauce, but I forgot I did that and probably let it sit at room temperature for 12 hours or so. I immediately put it back in the refrigerator. It has now been there (40 degrees) for a week. I have not broken the hermetically sealed plastic packaging, so I do not know what it looks or smells like.

Does anything think this can be safely eaten if if it passed the sight and smell tests and I cook it thoroughly?View attachment 1641240088
Click to expand...
Considering it is sausage, and that specific type of sausage, it is much, much more likely to be okay and safe to eat than other less preserved meats. Did you know that sausage is the inspiration for the latin name classification of botulism? Sausage used to cause outbreaks because people didn't understand botulism and it would grow in the oxygen depleted aging process of the sausage manufacturing. Good thing we discovered nitrates and nitrites, thereby making sausage a safe product to create and eat.

Regardless, those very same nitrates and nitrites will help keep your food from spoiling as easy as other, less preserved meats. You must invoke your inner food safety version of Smoky the Bear here. Only YOU can determine if this meat is safe you to eat or not! I mean, you will probably just get mildly ill if anything.
 
Last edited:
jifigz said:
Considering it is sausage, and that specific type of sausage, it is much, much more likely to be okay and safe to eat than other less preserved meats. Did you know the inspiration for the latin name classification of botulism? Sausage used to cause outbreaks because people didn't understand botulism and it would grow in the oxygen depleted aging process of the sausage manufacturing. Good thing we discovered nitrates and nitrites, thereby making sausage a safe product to create and eat.

Regardless, those very same nitrates and nitrites will help keep your food from spoiling as easy as other, less preserved meats. You must invoke your inner food safety version of Smoky the Bear here. Only YOU can determine if this meat is safe you to eat or not! I mean, you will probably just get mildly ill if anything.
Click to expand...
The smell test is often a good indicator.
 
JackM said:
I bought this to make my sauce because ground beef is so much more expensive. It was frozen and I left it in the freezer box for a week or so. I then took it out and put it into the refrigerator section to thaw so I can more easily brown it to use in my sauce. After a couple days, I felt it and it had softened, at least to the feel of my grip, but was still cold (40 degrees or so). So I decided to start my sauce. I took it out and put it next to my crock pot intending to start my sauce, but I forgot I did that and probably let it sit at room temperature for 12 hours or so. I immediately put it back in the refrigerator. It has now been there (40 degrees) for a week. I have not broken the hermetically sealed plastic packaging, so I do not know what it looks or smells like.

Does anything think this can be safely eaten if if it passed the sight and smell tests and I cook it thoroughly?View attachment 1641240088
Click to expand...

Eat it.

In the interest of scientific experimentation.

Be sure to record things such as the time you ate it, when the vomiting began, etc.
 
Jack,

Earlier today, I bought 80/20 ground beef at a Giant Iggle for $3.99 a pound (on sale) which is likely cheaper than that prepackaged sausage.
 
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