Fridge Knowledge – Beef Stock and Smoked Turkey

Here’s the question: How long does Beef Stock / Bone Broth /Bone Soup stay good in the fridge?

Well, I have some stock that I made myself from pastured / grass fed cows. I reduced it down to the consistency of jelly (not jello, it was definitely firmer than that), removed the fat cap, put it in a mason jar and put it in the refrigerator. Well actually I put some in the fridge and some in the freezer. The jar in question went into the freezer, but has now been in the refrigerator for 3 weeks.

I ate the last of it today, and it seemed fine. It didn’t smell bad and it tasted like it should. If I don’t post anything regarding getting sick from it, then it was fine. If I do get sick, I will post my results.

Verdict: if the bone soup is gelatinous, and kept cool at the back of the fridge, then 3 weeks should be safe.

Turkey

Next up is the Thanksgiving Turkey. I brined it for 10 hours, then smoked it for about 14-15 hours. I think it hit 165 degrees, but can’t exactly remember. The hip sockets were still a bit underdone, one was red the other almost slightly raw. The breast was done all the way to the breast bone, and the wings were very much done.

Anyway, the dark meat I finished off today with the bone soup, some of the breast meat is still in the fridge. It was cooked last Wednesday night and came out of the smoker on Thursday about 12:30 PM. It was wrapped and in cooler until we ate at about 2:30, then it sat out until I got home and put it in the fridge about 8:00 PM. That was roughly 8 days ago (7.5 days technically).

It smelled good and tasted delicious.

Verdict: a smoked turkey can go 8 days no problem at all.

Please note that I am NOT a doctor, a nutritionist, dietician, or particularly smart person. These are the biohacks of a madman.

Have a Great Day!

Lubimûr

Fridge Knowledge – the Brisket

Today I have decided to take the plunge and see if this beef brisket is still good after being in a 60 degree refrigerator for two days before being transferred to the 34 degree fridge.

The brisket was smoked in a smoker for 15 hours, then allowed to rest for an hour or so while I nibbled on it during the Cowboys game. I put it into the fridge not realizing the fan wasn’t working properly and therefore not cooling properly. It was in there for 24 hours before I realized the problem. I ate a piece that day and was fine. I put a cheap, old appliance thermometer in the fridge to discover that the temp was approximately 60 degrees. Things are cool-ish, but not cold. It was another 24 hours before I had room in the (separate) refrigerator drawer for the remainder of the brisket. In retrospect I should have put the whole thing in the freezer as soon as I realized, but it had been an exhausting couple of days and I just wasn’t on top of my game. Plus I was a bit exasperated since I just bought this fridge in May.

Well I did put a chunk in the freezer at the same time I put the other portion in the refrigerator drawer. The part that I am eating today has been in the working part of the fridge for roughly 2 days (I put it there at about 2:00 on Tuesday, it is 11:00 on Thursday), in addition to the two days it spent in the 60 degree section. It’s been 15 minutes since I ate a few pieces and so far all is well. I am also eating some pickled jalapeno/olive/carrot/celery in oil concoction.

Have a Great Day!

Bijan

How Well Does Smoking Preserve Meat?

The issue, I smoked a brisket Saturday night, put it in the fridge on Sunday. The fridge seemed warmer than normal (it was fine on Friday night). I made sure all of the doors were shut last night, nothing blocking the vents, and turned it to the lowest temp (33). This morning it is definitely not cooling like it should.

The brisket was covered in a rub (not much salt though) and allowed to rest in the fridge for 15 hours. I smoked it for I guess around 14-15 hours. Since it is still sitting in my barely cool fridge, has the meat gone bad?

From the USDA web site: “Pathogenic bacteria can grow rapidly in the "Danger Zone," the temperature range between 40 and 140 °F, but they do not generally affect the taste, smell, or appearance of a food. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed.” Bacteria growth starts tripling around the 40 degree mark. Now I know they are ultra-extreme conservative when it comes to this type of thing, they claim uncooked ground beef should be thrown away after 2 days, this is not the case based on my experience. It is a good starting point.

Wikipedia states that “A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth. Other antimicrobials in wood smoke include formaldehyde, acetic acid, and other organic acids, which give wood smoke a low pH—about 2.5.” “Smoke is an antimicrobial and antioxidant, but smoke alone is insufficient for preserving food in practice, unless combined with another preservation method. The main problem is the smoke compounds adhere only to the outer surfaces of the food; smoke does not actually penetrate far into meat or fish.” “In the past, smoking was a useful preservation tool, in combination with other techniques, most commonly salt-curing or drying.”

It is important to remember that cooked (as opposed to hard smoked) meat is not suitable for long term storage and must be stored in a refrigerator or freezer or else eaten within a few days. – http://www.thenewsurvivalist.com/food_preservation_techniques.html#mbp_toc_21 Based on this info, it seems the meat should be ok to eat today, but not beyond.

[tags Fridge Knowledge, Meat, Smoked Meat, Preservation, Still Edible, Safe to Eat}

Have a Great Day!

Bijan

Palm kernal Oil

First off, I need to point out that Palm oil and Palm kernel Oil are fairly different. Both are is high in saturated fat and low in polyunsaturated fats, but palm kernel oil is extremely high in saturated fat. Palm oil consists of 50 percent saturated fat, Palm Kernel oil is around 80% SFA, 15% MUFA, and 2.5% PUFA. Palm kernel Oil is supposedly virtually identical in nature to coconut oil. Palm kernel oil also contains vitamin K.

According to the Palm Oil Action Group of 2011 Palm Oil was the second most consumed edible oil in the world (behind soybean oil). Palm oil in its natural raw form (red palm oil) promises to deliver many health benefits. Most of these benefits are linked to the high concentration of Vitamin E-tocotrienols (phytonutrient) it contains. Tocotrienol is a form of natural vitamin E that can protect against brain cell damage, prevent cancer and reduce cholesterol

There are many that make the claim that because of the triglyceride structure, coconut oil is far healthier than palm oil since it contains much higher amounts of myristic, lauric, and capric acid which are extremely low in palm oil, and palm oil contains about 9 times the ratio of palmitic acid than coconut oil. When isolated, palmitic acid has been shown to have negative effects on health. It is toxic to skeletal muscle cells, impairs glucose uptake, increases insulin resistance and induces inflammation.

However, palmitic acid mixed with other types of fatty acids and nutrients – also known as food – has a very different effect. Arachidonic acid, a polyunsaturated fat found in animal products often alongside palmitic acid, prevents lipotoxicity, and introducing a little bit of oleic acid, a monounsaturated fat almost invariably found alongside palmitic acid in the animals we eat (or in the olive oil we use to dress our meat), completely obliterates the inflammation. Interestingly, palmitic acid is the body’s preferred storage form of energy, is one of the most common saturated fatty acids, and is one of the most prevalent saturated fatty acids in body lipids. In aging skin, levels of palmitic acid can be decreased by as much as 56%.

One thing I read stated that whether refined, pure, organic or virgin, Palm oil goes through extensive processing, which is a bad thing. It also appears that the production of palm oil is unsustainable and has resulted in mass deforestation, social upheaval and the near extinction of several animal species including: the Sumatran tiger (Panthera tigris sumatrae), the Sumatran Orangutan (Pongo abelii) and the Bornean Orangutan (Pongo pygmaeus).

Have a Great Day!

Lubimûr

http://truththeory.com/2014/01/17/3-reasons-to-stay-away-from-any-kind-of-palm-fruit-oil-and-why-coconut-oil-will-always-be-superior/

http://www.marksdailyapple.com/palmitic-acid-and-eating-speed/

http://www.livestrong.com/article/314809-what-are-the-benefits-of-palm-kernel-oil/

Cabbage

I have been looking into improving my ratio of omega 6 to omega 3 as one of the steps in maximizing my health as approach the cross the top of the hill (age 50), and since I am sitting here eating cabbage in my bone soup from pastured cows, I thought I would do a quick search on the makeup of it. I will be doing a post on Omega 3 & 6 exclusively, but the info I ran across on cabbage inspired me to record my findings.

Quick side note: I call it bone soup instead of beef (or whatever) stock because many people think stock and broth are the same thing, and they are not. Stock is made from bones and connective tissue, broth is made from meat.

First off, apparently not all cabbage is the same, but it all seems to be equally healthy, just for different nutritional profiles. Bok choy has a higher concentration of beta-carotene and vitamin A than any other variety of cabbage. Red cabbage containing significantly more protective phytonutrients than green cabbage due to its concentration of anthocyanin polyphenols. These pigments have begun to be studied more because of their anti-oxidant and anti-inflammatory properties. Red cabbage also has 6 times more vitamin C than its green cousin. Savoy cabbage is a better source of Sinigrin (a glucosinolate) which is currently receiving special attention in cancer prevention research.

All cabbage contains glucosinolates, but occur in different patterns in the different types of cabbage. Plants producing large amounts of glucosinolates are currently undergoing basic research for potential actions against cancer. (sulforaphane from broccoli being the best known example).[10][11] Glucosinolates directly affect the function and expression of genes. Known as the epigenetic effect, it supplies both wide-raging and long-lasting changes to the gene’s function. Human research reveals higher dietary intakes of glucosinolates are associated with a reduction in the risk of most common cancers. One of the bi-products of glucosinolates has been found to down-regulate androgen receptors – minimizing stimulation of prostate cancer by testosterone, and cutting the risk of prostate cancer by 32%!!

Cabbage seems to be an excellent source of vitamin K & C, and are real heavy hitters in the phytonutrient department, with polyphenols being at the top of that list in cabbage.

All cruciferous vegetables must be chopped or chewed well for real benefits. Also, the fiber-related components in cabbage do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw cabbage still has cholesterol-lowering ability, just not as much as steamed cabbage. Steaming is a better cooking method than microwaving, two minutes of microwaving destroys the same amount of myrosinase enzymes as seven minutes of steaming. High temperature cooking reduces the rate of glucosinolate conversion to active molecules by about 300 percent.

Heat 5 TBS of bone soup (or water) in a stainless steel skillet.

Add shredded cabbage as soon as bubbles begin to form

cover and sauté for 5 minutes

turn off heat and let sit for 2 more minutes

Here is a great website for more info: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19

Have a Great Day!

Lubimûr