Im afraid that I just fucked up. I bought 12 pounds of boneless pork shoulder on Sunday for a BBQ i'm planning on having later today. I put it in the freezer on Sunday and Monday night I put it into the refrigerator to thaw. The shoulder is in very tight plastic. Tuesday I take it out and it is still kind of stiff but not completely frozen. Here is where I think I fucked up.
I put the meat in a big bowl then into the sink and start giving it a hot water bath with the faucet running for about thirty minutes and occasionally flip the meat. My faucet runs at 117 (47 celsius) degrees. I change the water in the bowl to hot whenever it turns cold. I fall asleep for 4 hours come back and continue this for another hour. The meat seems properly thawed, and soft.
As I start googling the proper way to prepare a pork shoulder for kebabs I read that you never give meat a hot bath as it can cook the outer layer but still be frozen inside. And the USDA says that if you thaw meat in 40 - 140 (4 - 60 celsius) degree temperatures bacteria can start to multiply.
So did I mess up? The shoulder is still in its tight plastic and is in a cold bath as I write this. After I cut the meat it will go back into my fridge for 12 more hours to marinate. I do not want to kill my guests or be the cause of their illness. Please help me guys.
Submitted August 03, 2016 at 01:07PM by ColdHarvest http://ift.tt/2aMLklz BBQ
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