In article >,
"Bigbazza" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "brooklyn1" > wrote:
> >
> >> Were it small cuts, say sliced into thin chops, I would toss it (too much
> >> surface and the knife used would've dragged bacteria over the entire cut
> >> surface). But it's a large solid hunk and the interior of meat is
> >> sterile... were it still wrapped from the market any bacteria growth on
> >> the
> >> surface could not have moved into the interior within so short a period
> >> as
> >> twelve hours, and it's not like it was left out in the trunk of a car in
> >> 90
> >> degrees. I would have removed the wrapping, rinsed the meat under cold
> >> running water, patted dry with paper towels, seasoned, and popped it into
> >> a
> >> hot oven... any bacteria on the surface would be killed within ten
> >> minutes
> >> (if really concerned douse the meat heavily with kosher salt and place
> >> into
> >> the fridge for 15 minutes, then rinse again)... then lower the heat to
> >> medium and continue roasting. Large hunks of meat doesn't spoil in such
> >> a
> >> short period... who knows where that hunk of meat has been before it was
> >> purchased...
> >
> > My mom used to use a vinegar wash to disinfect an iffy thawed chunk of
> > meat. It works well.
> > --
> > Peace! Om
> >
> >
>
> I have also done that myself from time to time...
>
> Bigbazza (Barry)

Thank you. :-)
I've used it on "iffy" chicken" with no ill effect.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.