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CulturalSpite390 on
Picture above. Im not sure if its still good or not. Can someone tell me whether its still fine to eat?
Crispylake on
Those heavily salted hams I see hanging up in room temperature settings all the time. If that’s like a HoneyBaked sitting out on the counter for a couple of days I’d be skeptical. I’m pretty courageous with food on the tail end. One way to find out.. guinea pig it.
gpuyy on
I’d say no
Meat is cured and hung at 50 degrees or so. Not room temperature.
External_Win5742 on
Out of the fridge for a few DAYS? Absolutely not, sorry mate
GrouperScooper on
Really depends on the moisture content and cure. When I have a Iberico leg I don’t worry about it getting to room temp for a week even. For these thin slices I would toss them
SirWEM on
I would say “send it to Jesus”. You can by all means “eat it” but i would make sure your health insurance is up to date.
RutundoMan on
Everything is edible once.
oh_no_the_claw on
Are you joking?
Not_In_Our_Stars on
Was it vacuum sealed? If so or if its not all dried out I’d eat it. I’m a butcher and I’ve made plenty of charcuterie. I really think this sub is way too careful. It’s not like you’re selling it right? Just eating a few slices? I probably wouldn’t save it long term unless it was whole.
eskayland on
I’d eat it, it’s cured. Freeze it for soup or something.
Genghis_Kong on
I reckon if you cook it up good you’ll probably be fine. Boil it in soup or stew. Not much is gonna survive that.
Or chuck it because a 1/1000 chance of dysentery still ain’t worth it.
Basically if it were my ham and I could sniff it up close and personal then I might be a bit confident about it, but as I don’t really know the details of what you’ve done to it, probably better sfw than sorry.
Genghis_Kong on
I reckon if you cook it up good you’ll probably be fine. Boil it in soup or stew. Not much is gonna survive that.
Or chuck it because a 1/1000 chance of dysentery still ain’t worth it.
Basically if it were my ham and I could sniff it up close and personal then I might be a bit confident about it, but as I don’t really know the details of what you’ve done to it, probably better sfw than sorry.
13 Comments
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Picture above. Im not sure if its still good or not. Can someone tell me whether its still fine to eat?
Those heavily salted hams I see hanging up in room temperature settings all the time. If that’s like a HoneyBaked sitting out on the counter for a couple of days I’d be skeptical. I’m pretty courageous with food on the tail end. One way to find out.. guinea pig it.
I’d say no
Meat is cured and hung at 50 degrees or so. Not room temperature.
Out of the fridge for a few DAYS? Absolutely not, sorry mate
Really depends on the moisture content and cure. When I have a Iberico leg I don’t worry about it getting to room temp for a week even. For these thin slices I would toss them
I would say “send it to Jesus”. You can by all means “eat it” but i would make sure your health insurance is up to date.
Everything is edible once.
Are you joking?
Was it vacuum sealed? If so or if its not all dried out I’d eat it. I’m a butcher and I’ve made plenty of charcuterie. I really think this sub is way too careful. It’s not like you’re selling it right? Just eating a few slices? I probably wouldn’t save it long term unless it was whole.
I’d eat it, it’s cured. Freeze it for soup or something.
I reckon if you cook it up good you’ll probably be fine. Boil it in soup or stew. Not much is gonna survive that.
Or chuck it because a 1/1000 chance of dysentery still ain’t worth it.
Basically if it were my ham and I could sniff it up close and personal then I might be a bit confident about it, but as I don’t really know the details of what you’ve done to it, probably better sfw than sorry.
I reckon if you cook it up good you’ll probably be fine. Boil it in soup or stew. Not much is gonna survive that.
Or chuck it because a 1/1000 chance of dysentery still ain’t worth it.
Basically if it were my ham and I could sniff it up close and personal then I might be a bit confident about it, but as I don’t really know the details of what you’ve done to it, probably better sfw than sorry.