Would it be fine to eat?

@911Ricki (13588)
Canada
October 3, 2012 7:51pm CST
I forgot to put my bacon in the fridge, it was out on the counter for 3 -4 hours roughly. I don't know if I should put it in the fridge or toss it. It's not hot in the kitchen (not like the summer heat we were having).
3 responses
Bonnie
@yoyo1198 (3641)
• United States
4 Oct 12
It should be good for 4 hours out of the fridge. It has already been cured (smoked) so it's not like it's totally raw. But be sure and cook it tomorrow.
911Ricki
@911Ricki (13588)
• Canada
4 Oct 12
That's what I was thinking as well, I will cook it today. It doesn't smell bad, and the temperature has been cool so it would spoil fast.
911Ricki
@911Ricki (13588)
• Canada
4 Oct 12
That's what i was thinking as well.
Michele
@Aquitaine24 (11813)
• San Jose, California
4 Oct 12
I didn't think of the curing part,but that is right.The salt is itself a preservative.Our ancestors did pretty much the same thing.
Michele
@Aquitaine24 (11813)
• San Jose, California
4 Oct 12
You didn't say if it was fresh or frozen.frozen--definitely no problem.Even not frozen,if it doesn't feel warm it should be fine.Counters are often cold,so that would partialy prevent it from getting hot.Also,if you had the A.C. on,it may still be really cold.Likely it's fine.
911Ricki
@911Ricki (13588)
• Canada
7 Oct 12
It was partially frozen, I cooked it up, and ate it the next day with no issues.
coffeebreak
@coffeebreak (17798)
• United States
4 Oct 12
Pork and Poultry are the worst meats for temperature. I would dump it. I got food poisoning once and I won't take the chance again.. it was on either uncooked or "bad" pork sausage. But if pork gets warm... not sure how long it will withstand but I do know that it isn't long. I wouldn't take the chance...not only the pain of food poisoning but the cost to get rid of it..medical bills... just not worth less than $5 cost of the pork that you are throwing away. Also...it is always best to not thaw pork and poultry at room temp. Put it frozen in the fridge and let it thaw there. LEtting it get warm is just not good for that kind of meat. Takes a bit of pre-thought but better than getting sick!
911Ricki
@911Ricki (13588)
• Canada
4 Oct 12
It was in the fridge until I cooked it, then I forgot it on the counter. It was smoked / cured before, whereas sausage isnt. I cooked it up this morning, and had a few slices (have yet to hit me) I have a very sensitive digestive system so if it were bad, it would hit me right away. It wasn;t completely unthawn either on the counter (still frozen a little). I'll let you know how it goes later on, but a handful of people have said it's fine in this cooler weather (its winter weather right now) so it wouldnt go back as quickly.