twilliams It should be fine from what you are describing. Like I said before, just think of it like normal ground beef or ground pork. The smokehouse BBQ is very red though as the ingredients make it a lot darker.
Born and raised in Wichita. I grew up in the business doing a little bit of everything. I graduated from K-State in 2015 with a degree in Food Science. Since then, I have served as the Application Specialist.
We have a commercial test kitchen at Walton's too, which I fortunately get to run and play in on occasion. Because of that, I almost never have to buy any grocery store meat since there is always plenty of sample and test batch summer sausage, jerky, snack sticks, brats, smoked sausage and marinated chicken and steak. It is a rough life but someone has to do it!
I get out to hunt some birds, upland and waterfowl, when I get a chance. I love playing and watching sports and yes, as pointed out on some live streams, I do not care for most beer (unless it is above 10% ABV and not an IPA) and unashamedly like my umbrella drinks.
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Jonathon Even if you did forget the cure, you can still treat it like a cooked product without cure and would be safe to consume. The color is not necessarily an issue as the meat would turn brown and then the darker red of nitrosomyoglobin which is the dark red color of cured meat that has not been heated. Without seeing a full timeline of pictures, it is hard to say what happened. Either way, I would eat them, but treat them as keep refrigerated products and eat within a couple of days of thawing.