2006-11-15 12:03:35 · 8 answers · asked by mjja0505 1 in Food & Drink ➔ Beer, Wine & Spirits
i think most meat can be left for up to 2 hours at room temperature. after that it's questionable to me...
2006-11-15 12:05:44 · answer #1 · answered by Amanda 2 · 0⤊ 0⤋
Thin about your answer: Cured is the key. It indicats the meat has been put into a sort of veggie state. The Sugar cure is dependent upon a few factors:
1: Relative temprature (sugar eating bacteria like 75 - 90 degrees) this will greatly reduce shelf life
2: Relative humidity: Bacterial like warm damp areas... and sugar is added yum yum.
3. The consistancy of the cure and packaging....
All said a "typical" sugar cure is about 7 - 12 days...
Salt curd is somewhere around 3 - 4 weeks.
2006-11-15 21:51:51 · answer #2 · answered by Dport 3 · 0⤊ 0⤋
Bacteria can begin to grow very quickly in foods that are left in the danger zone . (Between 41 and 141 degrees F.) Once the Ham is cooked it should be eaten warm, or kept warm (crock pot or roaster) until eaten or cooled below 41 degrees. An hour or two in the danger zone will not typically make you ill, but the risk increases as time goes by. It is best to keep food out of the danger zone, and move it through that temperature range very quickly.
2006-11-15 20:08:42 · answer #3 · answered by r-factor 3 · 0⤊ 0⤋
7 nights 6 days
2006-11-15 20:05:31 · answer #4 · answered by Anonymous · 0⤊ 1⤋
until it is completely eaten... i would know, i havn't gotten sick yet and i have eaten it after hours of it being on the table.
2006-11-15 20:10:23 · answer #5 · answered by Anonymous · 0⤊ 0⤋
no longer than thirty minutes
2006-11-15 20:11:11 · answer #6 · answered by Anonymous · 0⤊ 0⤋
phone a pizza, don't trust the pig
2006-11-15 20:07:42 · answer #7 · answered by Jonny 1 · 0⤊ 1⤋
I dunno. Why don't you find out and let us know
2006-11-15 20:05:50 · answer #8 · answered by Anonymous · 0⤊ 1⤋