Is there some government department or university you could ask? If you were stateside, I would suggest the county extension office.
I'd quite like some specific advice before I chuck out this £20 piece of meat, rather than just sound bites!
I will throw it away if needs be I just would like someone to explain specifically if and why the meat is now unsafe.
For example, my main concern is botulism and this book says there is no risk of botulism in whole cuts of meat, is this true? And if the meat was a few degrees over 18C for a few days before being returned to safe temperature ranges, specifically what will this have done to the meat?
For example, if botulism is truly not an issue then would not the other possible contaminants eg. e coli cause quite obviously mealy/off meat, particularly after a couple of weeks?
I can't find these answers in the literature I have so I am asking here, but I need a bit more than "better safe than sorry" or "will it taste good when you're dead" etc.
I don't know what book you are using. I started out with Charcuterie by Michael Rhulman, got another book as well but I don't remember the name off the top of my head, and went to an on-line forum that appeared to be reliable and specializes in BBQ, curing/preserving, pretty much anything to do with animal proteins and checked out what they had to say as well. I always gather info from several sources to see if they all pretty much agree before undertaking a project like this.
I'll be honest, it was something I wanted to try but I was a bit worried about trying the bresaola for the first time. We tried just a couple of paper thin slices a couple of days before we actually had it for a meal. On my part (though I don't think my DH knew it), it was just to make sure neither of us got violently ill from it even though I knew I had followed every step as directed. If I had known that the beef had likely been at too high of temps for an unknown period of time, I'd have chucked it and started again. But that's just me and my choice.
I'm certainly not an expert as I've only done this twice now but I don't think botulinum would be a worry in a whole piece of meat. I believe that's only a big issue with cured sausages and rolled products like pancetta, which I haven't ventured into yet. HOWEVER, I've seen several times the mention of a mantra of the charcuterie world of "If in doubt, throw it out!" and that's what I intend to live by.
Is there some government department or university you could ask? If you were stateside, I would suggest the county extension office.
The more surface area a piece of meat has (eg as in minced or chopped meats) the more likely it is to be infected with "nasties" so, yes, it's more likely to be sausage-type items where the morsels of meat are squashed together that "breed" anaerobic toxins .Hmm. Well it was only at that temperature for a couple of days, but yeah I take your point.
It's currently hanging at about 16-17 degrees during the day, much lower at night, I can't seem to find anywhere cooler to put it.
I'm willing to take the risk with the other possible nasties especially as they are easier to spot/smell, but I don't want to take any risk with botulism.. That can very easily be game over and there are no clues it's there
I'm just wondering if in this case there is any particular risk of botulism in particular. Being anaerobic I understand it can't grow on the surface, so the question is, could it be present inside the meat and growing in there?
I didn't cut the meat, it's one solid piece. Presumably a cure with nitrates in it wouldn't have gotten into the centre of the meat anyway?
My book says that the risk of botulism is just with things like salami and saucisson where you first grind and then dry the meat, as that can potentially introduce spores into the meat, and that there is "no risk" with whole cuts like coppa and whatnot...
But I just wanted to check if that's actually true and not cavalier
Welcome!
Your post is another example of someone asking for advice from strangers with varying levels of experience related to food safety.
Risky business.
The fact that the meat has/is going through various temperature cycles is a big concern.
If it was me I'd discard the meat at this point. I know that may be a tough nut but that's what I'd do. I wouldn't get into the whole thing again until I have secured a proper aging/curing facility.
I know that people have been curing/hanging meats forever. We don't hear about the ones who killed themselves of others much but it's probably happening somewhere right now.
So now I have a "low opinion of folks at DC"? What's got your panties in a knot?If you have such a low opinion of folks here at DC, why are you here? I have noticed that most of the folks here only reply if they have experience on the subject in question. In charcuterie, food safety is top priority. Answering a question, with knowledge gained from practicing the advice of experts, is not "Risky business". Accurate information was passed on to the OP. They decided to take it or leave it on their own.
So now I have a "low opinion of folks at DC"? What's got your panties in a knot?
I gave an honest opinion. I do not think it's a good idea to ask for advice on food safety from strangers. Nor is it a good idea to give advice to someone you have no idea about. Are they going to understand the advice? Are they going to misread and do the opposite? Are they ten years old and have extremely limited experience? Are they senile?
I'm sure you would agree that you have read 'advice' offered on DC which is factually incorrect given with the best of intentions.
And yes. The whole food safety subject is "risky" in the extreme.
I do not 'assume' the advice I'm getting from all members of DC are all 'experts'. Some may presume to be though.