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Pork Stock okay??

Yesterday the question was about chicken. Today it's pork.

So I am making a roasted pork stock. Brought the bones and veggies to a boil last night,
and then turned the burner to LOW, to let it simmer overnight. It is on an unfamiliar stove,
and apparently LOW is REALLY low.
Got up this morning to a lukewarm pot of stock cool enough that a layer of fat formed on top.
Did I just cook up a pot of botulism? Should I just start over ?

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  1. How long did it cook?

    1 Reply
    1. re: MandalayVA

      12 hours.

    2. take the temperature of the lukewarm stock.....if it is over 165*, your fine.

      5 Replies
      1. re: fourunder

        What if I bring it to a boil?

        1. re: mendogurl

          Personally, I think you are fine even without boiling. I regularly simmer stock overnight for long periods or time......and I'm still here to tell you about it, not once ever having gotten sick.

          Boiling can't hurt......unless the stock is already sour...

          1. re: fourunder

            I simmer stock overnight too. What worried me was that it wasn't simmering it wasn't even hot.

            1. re: mendogurl

              lowest setting flame will hold and a partially covered lid always works for me......

              1. re: fourunder

                Me too, but this is an electric stove. I haven't used an electric in years.
                I think I'll bring it to a boil and cross my fingers.
                I could make another batch, I don't need it till tomorrow.

      2. This is absolutely 100% dangerous. Lukewarm is nowhere near the safety zone.

        Definitely throw it out.

        1 Reply
        1. re: dmd_kc

          I made another batch last night, just to be safe.