Pulled Pork and Food Poisoning?

Discussion in 'The Club House' started by steve4102, May 15, 2012.

  1. steve4102

    steve4102 New Member

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    My wife wanted me to make 6 pulled pork buts for my son's graduation party.

    I brined them in canning salt and molasses as I always do.

    I put them in the smoker at 200 degrees.

    I usually smoke them for eight hours and then into the roaster to finish cooking them till they fall apart.

    They smoked for about 4 hours at 200 degrees and I fell asleep. 5 hours later I woke up and found that one of my heating elements quit and the temp inside the smoker was only 140 degrees. No idea how long they sat at that temp.

    I put them in the roaster at 250 degrees to finish cooking them. Several hours later they fell off the bone as they should.

    My question, did the time spent at 140 degrees contaminate these roasts? If it did, did cooking them to 250 degrees destroy any unwanted bacteria my mistake my have created?

    Thanks
    Steve
     
  2. rjd3282

    rjd3282 New Member

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    If it was me I'd eat it.
     

  3. danf_fl

    danf_fl Retired Supporter

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    I don't know about you, but if my Mother-In-Law was attending............
     
  4. partdeux

    partdeux Well-Known Member

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    It would be nice to know the internal temperature... but falling off the bone is around 195+ and well past the point of being an issue.

    Go buy a digital dual temp probe with alarms.
     
  5. purehavoc

    purehavoc New Member

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    Ur good , it will be fine .
     
  6. winds-of-change

    winds-of-change The Balota's Staff Member

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  7. fireguy

    fireguy New Member

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    The commonly referred danger zone for food safety is from 40 to 140 degrees. In that temp range bacteria can grow. I wouldn't worry about your pork being bad since it was above that temp and was at 140 when you checked it, and continued cooking at higher temp. Unfortunate when plans go south, but I think you have fixed it right.
     
  8. Durangokid

    Durangokid New Member

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    I had that happen with some meat. My product had a soured smell even after I used the higher heat. It also had a sour taste. I would think if it smells and does not taste sour its OK.:)
     
  9. notdku

    notdku Administrator Staff Member

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    You should be fine as long as you got them up to temp again.