Davidmil Just got the ol' buckmaster noggin concerned...
#31
Banned
Join Date: Apr 2006
Location: IOWA/25' UP
Posts: 7,145
RE: Davidmil Just got the ol' buckmaster noggin concerned...
ORIGINAL: 2 Lunger
I agree with David. Water invites bacteria big time!
I agree with David. Water invites bacteria big time!
#32
RE: Davidmil Just got the ol' buckmaster noggin concerned...
ORIGINAL: 2 Lunger
I've been laughing non-stop for over 30 sec. Are you getting grumpy now that your sick Dave??
IAhunter, sure they dry off. I don't think you have to tell us that common sense. It's what is going on with the meat while it's wet is what we are trying to tell you. Wet meat is a petri dish for bacteria. Plain and simple.
ORIGINAL: davidmil
WEll hell, do what you want then. I can go online and find a ton of places to say avoid water and now someone wants to say they have dry water. Do what you want, it's your meat.
WEll hell, do what you want then. I can go online and find a ton of places to say avoid water and now someone wants to say they have dry water. Do what you want, it's your meat.
IAhunter, sure they dry off. I don't think you have to tell us that common sense. It's what is going on with the meat while it's wet is what we are trying to tell you. Wet meat is a petri dish for bacteria. Plain and simple.
(fwiw- Your Petri-dish analogy brings up aninteresting point.Laboratory microbiology culture dishes are made with blood products which promotes the growth of bacteria better than any other water based product.)
Bottom line is anyextended storage of meatabove walk-in cooler temps is begging for spoilage.
#33
RE: Davidmil Just got the ol' buckmaster noggin concerned...
This reminds me of many of other the nanny 'rules.
*Don't thaw your turkey by leaving it sit out, thaw it in the refrigerator or in cold water. (yeah right)
*Don't refreeze meat. (people have really swallowed this one, it's as if you try to refreeze a steak and suddenly it's going to kill you. It loses quality- it doesn't instantly become toxic. )
*Never serve foods that contain raw eggs, such as uncooked cookie dough, homemade eggnog, mousse, and homemade ice cream.
*Do not allow raw eggs to sit at room temperature for more than 2 hours.
*Cook meat until the juices run clear.
blah, blah, blah. Are these the safer ways? Yes. Must we all abide by them? No. Heck, I eat raw fish, raw eggs and raw meat all the time. ...and I thaw my turkey in the sink. so there.
Wet meat will spoil faster than dry meat.
So... if you wet your meat.. dry it or cool it down right away. It's that simple.
*Don't thaw your turkey by leaving it sit out, thaw it in the refrigerator or in cold water. (yeah right)
*Don't refreeze meat. (people have really swallowed this one, it's as if you try to refreeze a steak and suddenly it's going to kill you. It loses quality- it doesn't instantly become toxic. )
*Never serve foods that contain raw eggs, such as uncooked cookie dough, homemade eggnog, mousse, and homemade ice cream.
*Do not allow raw eggs to sit at room temperature for more than 2 hours.
*Cook meat until the juices run clear.
blah, blah, blah. Are these the safer ways? Yes. Must we all abide by them? No. Heck, I eat raw fish, raw eggs and raw meat all the time. ...and I thaw my turkey in the sink. so there.
Wet meat will spoil faster than dry meat.
So... if you wet your meat.. dry it or cool it down right away. It's that simple.
#34
Boone & Crockett
Join Date: Nov 2003
Location:
Posts: 11,472
RE: Davidmil Just got the ol' buckmaster noggin concerned...
*Don't refreeze meat. (people have really swallowed this one, it's as if you try to refreeze a steak and suddenly it's going to kill you. It loses quality- it doesn't instantly become toxic. )
#35
Join Date: Feb 2006
Location: Kodiak, AK
Posts: 2,877
RE: Davidmil Just got the ol' buckmaster noggin concerned...
We actually sink meat in the lake to stop bears from smelling them and getting to it it'll get so wet sometimes that it blanches the meat white but it's still good. Water alone is not the problem, it's the combination of water and heat! We've spent an entire day in waders in lakes up to our knees butchering moose and the meat is fine. You just don't want it to be warm water and you want the air temp.s to be cool as well.