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I know the answer, BUT......I still need to throw

Midnight Smoker
Midnight Smoker Posts: 273
edited November -1 in EggHead Forum
I made 15 pound of pickled shrimp from local South Carolina shrimp the other day.

After peeling the shrimp ( I DID say 15lbs), poaching them in my special poaching liquid, slicing up the onions and ginger....layering onions and shrimp in a gallon glass jar.....THEN adding the vineger to cover everthing.........I FORGOT TO PUT IN FRIDGE.....for more than t24 nours in 90 dgr heat!

Not worried about the cost of shrimp, but the labor that went into it. Seeing that the shrimp was cooked and then immediatly covered in an acid (vinager).....IS IT SAFE TO EAT????? I know it's a long shot, BUT maybe, just maybe.....it is fine because of the vinegar pickling it.

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