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.


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!


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!