food safety question

I hope you figured it out and have gone to bed by now. You will be fine as long as it came to a boil. All the nasties have gone to heaven.

I got ahead of schedule and have two butts in the cure now for bacon. The next 14 days or so will be long and painful. I hate to wait.

BTW, I saw the hot dogs on your site. I know you aren't supposed to be able to tell how something tastes from a picture, but I'd bet money that your hot sauce is like eating fire. It looks like the stuff I get at the Vietnamese soup place I go to sometimes, and that stuff will take the chrome off of a bumper. Aside from that, I love hotdogs too.

You took it to a boil, refrigerated it...nothing to worry about.

Thanks Todd and Smokin' - appreciate confirming my efforts at food safety. I've gotten sick once due to bad safety procedures - I never want to repeat that performance.

The pork came out great, but frankly, I can't taste a difference with the coffee marinade versus without. I even did another picnic shoulder and injected a apple juice/vinegar blend discussed on this site. Couldn't taste the difference either. Either I've fried my taste buds by inhaling too many jalapenos, habaneros and kim-chee, or it doesn't matter.

I'm sticking with a nice rub in the future. The other methods just don't seem worth it in the Smokette.

In a couple days, I'll post the results on my site.

quote:

Originally posted by Todd G.:
[qb] I hope you figured it out and have gone to bed by now. You will be fine as long as it came to a boil. All the nasties have gone to heaven.

I got ahead of schedule and have two butts in the cure now for bacon. The next 14 days or so will be long and painful. I hate to wait.

BTW, I saw the hot dogs on your site. I know you aren't supposed to be able to tell how something tastes from a picture, but I'd bet money that your hot sauce is like eating fire. It looks like the stuff I get at the Vietnamese soup place I go to sometimes, and that stuff will take the chrome off of a bumper. Aside from that, I love hotdogs too. [/qb]

No, actually, not that bad. The onions essentially caramalize during the lengthy cook. The only real fire is the red pepper. The next time I make it I'm gonna add some chipotle and some cayenne, and cut back on the brown sugar and molasses.