The other day while jostling meat back and forth between the meat fridge and freezer I set a 10lb whole pork loin that is vacuum sealed on the table next to the fridge. As I grabbed meat, etc... to go upstairs I completely forgot about it. The temperature in the basement is approximately 55-65 degrees at all times.
I placed it back in the fridge this evening. If I were to make Canadian bacon with it would it still be alright since I’m not slicing for jerky and exposing every individual piece to possible contamination?
I placed it back in the fridge this evening. If I were to make Canadian bacon with it would it still be alright since I’m not slicing for jerky and exposing every individual piece to possible contamination?