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Would you have cooked this pork roast? I'm worried it's bad.

v
vvv03 Feb 24, 2009 01:04 PM

I bought a pork roast at the grocery store Friday, haven't gotten around to cooking it until today. It has a "sell by" date of Feb 25 (tomorrow). When I took it out, it didn't smell BAD, but it smelled a little more, well...porky than usual. I washed it and smelled it close and it no longer did, so I figured it was fine. But I'm doing the Marcella Hazan pork loin braised in milk recipe and I think I may smell a teensy bit of an off smell. Honestly, probably not because I think I'm being paranoid. What do you think? I seriously don't want to chuck it, but also don't want to risk food poisoning. What would you do if you were me?

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  1. Sam Fujisaka RE: vvv03 Feb 24, 2009 01:07 PM

    Bad all the way. Please send to my address for dipsosal.

    Actually and assuming it was in the ref since Friday, it will be fine - especially if your are braising it. If it were bad, it would have smelled unmistakenly bad when you first smelled it.

    1. chef chicklet RE: vvv03 Feb 24, 2009 01:14 PM

      I think what you're smelling is the blood sitting in the packaging. But its certainly good, I've waited far longer than this date to eat pork roast, if it were bad you would know it, believe me. If it were me, this is what I'd do.
      Just rinse it off or pat it off, pat it dry, or pat it dry. Run a halved lemon over the outside of the meat, season or olive oil, and then season. Cook it as you normally would. It will be just fine,

      1. alwayscooking RE: vvv03 Feb 24, 2009 01:15 PM

        Paranoia has it's own smell
        sometimes like bad meat
        hold you're nose and eat
        you will be happy and well

        1. janetms383 RE: vvv03 Feb 24, 2009 01:38 PM

          If the pork is bad, you won't have to question it! I bought some farmer style ribs at the grocery one time. Opened the package and PEE EWW

          2 Replies
          1. re: janetms383
            v
            vvv03 RE: janetms383 Feb 24, 2009 01:43 PM

            You guys rock! I'm almost done cooking it and made myself the royal taster before subjecting my family to it. It tasted great and so far I haven't vomited. That was about 10 minutes ago. Thanks for replying so quickly!

            1. re: vvv03
              greygarious RE: vvv03 Feb 24, 2009 03:25 PM

              I think you can stop watching the clock. Last month I had a small pork sirloin that I forgot about until a week past its use-by date. I was expecting to have to chuck it but when I opened it and sniffed, it seemed, as you say, a little strong but not spoiled. The color was fine, the surface a little slimy. I rinsed it and rather than my usual method of marinating the whole piece before roasting till the center still had a blush, I cut it into half-inch slices before marinating, then pan-sauteed them thoroughly. No ill effects.

          2. CadienBelle RE: vvv03 Feb 24, 2009 04:03 PM

            If pork is bad you'll know it and no amount of washing will make it smell better. It will still have an off to stinky smell.

            1. ipsedixit RE: vvv03 Feb 24, 2009 09:20 PM

              Cook.

              Eat.

              Enjoy.

              1. e
                EdwardAdams RE: vvv03 Feb 25, 2009 09:00 AM

                One thing to remember about a piece of meat going bad is that it must start on the surface, the part that gets heated most directly and thoroughly by almost any cooking method. If you washed it then cooked it, not only will any bad tasting byproducts of bacterial action get washed away, the cooking kills the bacteria as well.

                1. Scargod RE: vvv03 Mar 17, 2009 06:26 AM

                  I cooked a pork loin last night that was two days over the sell by date. When I opened it, it did smell bad. Rinsing didn't help. It was graying and getting slimy. I trimmed off no more than a quarter inch all over till I found pink color. Cooked, there was no bad odor of any kind. We ate it with no ill effects. I might have tossed it but I didn't have good options other than an omelet.
                  Would you do this? I have also scraped off a steak that was starting to get a little off. Is pork any different from beef in getting away with this?

                  1 Reply
                  1. re: Scargod
                    alwayscooking RE: Scargod Mar 18, 2009 04:29 PM

                    Aged meat is often preferable to fresh. And for the 'off' smell - that's why most of the classic sauces were created (hmmm - makes me wonder how the dishes would be different given the more 'authentic' tang of rot).

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