Hot smoked some fish last night, and accidentally left it on the counter overnight. Is it still safe?
Details below.
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Fish: Fresh off the boat spanish mackerel. I filleted it before brining.
Brine: 1.5L cold water, 390g salt, 13g Cure#1. Soaked for ~15 minutes, and then rinsed it.
Air dried: ~1 hour till pellicle formed.
Smoked: ~ 3hours to IT 145+°F.
Cooled: on counter for 7.5 hours. Home AC set to 75°F.
It is now Vac sealed and in the freezer.
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Pulling data from Marianski’ book, hot smoked fatty fish has a shelf life of:
4 months (2880 hours) at 0°F
6 days (144 hours) at 38°F
2.5 days (60 hours) at 50°F
Extrapolating that to 75°F…should be good for over 8 hours?
Details below.
---
Fish: Fresh off the boat spanish mackerel. I filleted it before brining.
Brine: 1.5L cold water, 390g salt, 13g Cure#1. Soaked for ~15 minutes, and then rinsed it.
Air dried: ~1 hour till pellicle formed.
Smoked: ~ 3hours to IT 145+°F.
Cooled: on counter for 7.5 hours. Home AC set to 75°F.
It is now Vac sealed and in the freezer.
---
Pulling data from Marianski’ book, hot smoked fatty fish has a shelf life of:
4 months (2880 hours) at 0°F
6 days (144 hours) at 38°F
2.5 days (60 hours) at 50°F
Extrapolating that to 75°F…should be good for over 8 hours?
