Deli Meat 102 - Safety Tips for Buying Deli Meat


  • Walton's Employee

    Deli Meat

    Deli Meat 102 - Safety Tips for Buying Deli Meat

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    What Is The Danger

    The big thing we are trying to avoid here is any meat tainted with the listeria bacterium, which can cause the infection listeriosis. While very rarely deadly listeriosis is a serious problem that has a variety of unpleasant effects on the human body. The quality control at the processing plant where your deli meat was made might be top notch, with a USDA inspector on site and watching the process to make sure the plant is producing safe food but what happens once it gets to the deli or grocery store? Keeping an eye on the conditions where they are slicing your food is a good idea.

    Simple Things To Look For

    Are the employees wearing gloves? Does the slicer look clean? What is the temperature in the meat case? When the meat is removed from the meat case, how long is it left out?

    How Long Is It Safe For?

    Once you have brought the meat home you should only keep it for 3-5 max, beyond that you run the risk of spoilage. When it was in its loaf form the inside was protected from any germs and it was kept, hopefully, at a controlled temperature. But now it has been sliced, exposing everything to possible bacteria so be safe and throw out older cold cuts. Another thing to look for is any slime on the surface of the meat, this is a good indication that the meat experienced some significant temperature fluctuation and is no longer good to eat, again just be safe and throw it out.

    Pre-Packaged Cold Cuts

    When buying prepackaged cold cuts keep an eye on how they are stored, are they properly refrigerated and is the packaging intact?

    Shop waltonsinc.com for Walton’s Turkey Cure

    Shop waltonsinc.com for Ham Cures


Log in to reply
 


Recent Posts

  • D

    @Jonathon great advice, keep it simple

    read more
  • Big John's Pizza Dough Recipe Big John's Pizza Dough Recipe

    Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Shaping the Dough Add to Baking Stone Pizza Slice Ingredients

    During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.

    So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.

    Steps for Dough

    Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.

    Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!

    Cooking Directions

    Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.

    Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.

    Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.

    Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe



    Garlic Romano Wing Shake Spice Garlic Romano Wing Shake Spice Round Baking Stone Pepperoni Seasoning

    read more
  • It could be somewhere in the area I highlighted in green.

    I have most of my notifications turned off and might get an email once per day. It depends on posting activity.

    notifications.jpg

    read more

Recent Topics


Who's Online [Full List]

10 users active right now (0 members and 10 guests).
singletonfarms, Joe Hell, rstockmaster

Board Statistics

Our members have made a total of 6.0k posts in 1.2k topics.
We currently have 5.0k members registered.
Please welcome our newest member, neomirav.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

13
Online

5.0k
Users

1.2k
Topics

6.0k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.