We're spoiled as Americans. There are places in the world where meat like this isn't even refrigerated, much less frozen. And people still eat it.
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We're spoiled as Americans. There are places in the world where meat like this isn't even refrigerated, much less frozen. And people still eat it.
Very true. Used to get "burgers" (probably goat) from the meat cart in Baghdad. I highly doubt he would have eeked out a D from the health dept. here in the states.Quote:
Originally Posted by ray1970
Sorry for the language, but Chris Rock makes a good point:
https://www.youtube.com/watch?v=eybZtDx6tAU
I would cook it. People bring meat up to room temperature before putting it on the smoker all the time. Its all about the internal temp of the meat getting above 190 for brisket anyway. I would cook it without a worry.
I'd cook it. Get it to the right temp and call it good.
People are too skittish I think. Fish or maybe bird I'd be a little more leary. As long as it's cooked to temp especially for any kind of duration and should be gtg.
Good news. It's not green!
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I got botulism from a Wendys Double hamburger once. Worst food poisoning I ever had.
The meat itself shouldn't have had time to spoil so contamination is what you have to worry about. It's vacuum packed and solid meat so the chances of picking up outside bacteria are really small AND any bacteria would be on the surface of the meat, not the interior. The smoking process should kill any surface bacteria that MIGHT have gotten on the meat before it was vacuum packed.
If it is beef brisket, it shouldn't have any natural illness in it (botulism/trichinosis/ect). Beef that get tainted is usually e-coli and that is from cross-contamination. It you plan on cooking properly, it is brisket after all, you will be cooking for a while and the temperature will exceed 140f. Damn near everything dies at 140f. I would wash it, rinse it and smell it. If it is not slimy, and does not smell, it is fine. If you are still scared, trim the outside. this is where any spoilage would be. Have you ever seen a dry-aged steak before they cut it??? Not pretty, but that is food. Enjoy!
Since it's brisket going to high temps I'd cook it and try it out. If it was something you were going to brink to med rare, I might advise against it. The vac bags direct from a packer are actually really good at keeping microbes out.