Stanky lamb chest

caliking

So... caliqueen was away for a while a couple of months ago. As part of my bachelor binge i bought some lamb chest. Then forgot about it. Until now. 

I love this cut. Figured it was wet aging all this time. Cut open the cryovac today, and.... holy jeebus. The stank. Smelled like that sulphurous funk that cryovac pork ribs can occasionally have. 

No worries. I’ve heard of that. Let it air out for a bit and it’ll be good. An hour later later... the kitchen still stank. Did I mention that caliqueen is away again? Fired up the egg. Threw a stick of pecan in for good measure. 

Back inside to take care of the stanky meat. Usually season it with cumin, cayenne (gochugaru, because I love the stuff), and salt. 

Threw it on with the egg going at about 300F. About 1.5hrs in, I could still smell the stank. Better about 2.5hrs in. Pulled after about 4 hrs. 

 Wrapped for a bit. Then cut a couple of bones off. 

And... it was pretty good . A bit more gamey than I recall. But good. I think. 

I’ll give any possible pathogens 2-8 hrs to do their thing. If y’all don’t hear from me on the morrow, please let caliqueen know that I loved her, and that I finally took care of that meat in the bottom drawer.  

BUFFALOMOOSE

Love it. You are a lot braver than I. 

Dyal_SC

Lol, looks delicious. Good luck though. 

YukonRon

Ashish,

There are a few times in life when you must remember, you are more valuable to your Beautiful Wife, alive and healthy. For the life of me, for My Beautiful Wife, I really can't think of one where that applies to me, but that is not the point.

There are times, when we are left alone, we need to use better judgement. It is hard to do, and I know it, but I try. I fail miserably often, but I try.

This is one of those events my friend. A small slit in the cryovac will provide all the indication you will need whether or not it should be disposed.

I worry for you my friend, not of your survival after eating that cut of lamb, but when Sruti gets home and the house may still have that aroma.

Good luck with both.

johnmitchell

Great post. LOL

Teefus

Personal policy: Never eat sheep whether young or old. Leave them for the wolves and lions. The gamey smell and taste turns my stomach. 

smokingal

Good post.  Hope you're ok.

GrateEggspectations

Personally, just the affixing of the “stanky” label to the protein would be enough to turn me off of enjoying it. I tossed a whole packer several months back in similar circumstances. For me, whether or not it has actually gone bad, this very questioning is enough to fully dull my enjoyment of the protein. When in doubt, I throw it out!

SciAggie

You crack me up Ashish. I admire your courage - or is it I question your judgement? Either way, I hope we hear back from you. I have to tell you it didn’t help that I looked at the 100 day dry aged brisket thread before reading this one. Kinda proves the ‘ol bell curve is real - there are always outliers....

Just kidding my friend. Thanks for sharing your cook with us. 

Jupiter Jim

You still with us Ashish?

JohnnyTarheel

Knock Knock... you still there brother?? Still looks good

blind99

this reminds me of college, when friends checked on each other after a big night out

piney

Ashish are you still living? When are Sruti and Prince returning? Hang on my friend ...see y'all in the spring. Please tell Prince I said hello.

caliking

I have survived. No GI distress. Bristol 4 poops. All good in the neighborhood. 

I was fairly certain that the meat had not spoiled - no slime or discoloration, the cryo wasn't puffy, and the meat texture looked just fine. The odor didn't smell like putrefaction or rotting meat, but definitely not mild. 

I'm sure worse has been consumed in the days before refrigeration. But maybe there's a reason those folks had significantly shorter life expectancy...

caliking

blind99 said:

this reminds me of college, when friends checked on each other after a big night out

it seems my best friends are here, which is why I posted. I figured someone would call the appropriate authorities if I didn't resurface by noon

DoubleEgger

caliking said:

blind99 said:

this reminds me of college, when friends checked on each other after a big night out

it seems my best friends are here, which is why I posted. I figured someone would call the appropriate authorities if I didn't resurface by noon

theyolksonyou

amazes me how many people chunk good food Over a little odor.  Glad you made it. 

Mattman3969

Glad you survived funkfest 2019!   Now get to work on that table cause time is runnin out. 

alaskanassasin

Thank you for this post. I did not realize that stank was common, I remember opening a package of ribs that smelled that way, though I cannot remember what I did with them. 

 I appreciate your diligence on the fridge clean out, I tend to sustain exclusively on food that was either pantry or freezer stored when swmbo is out of town. 

caliking

theyolksonyou said:

amazes me how many people chunk good food Over a little odor.  Glad you made it. 

When work involves having bottles of “fecal odor eliminator” ( yes, there is such a thing)  handy, then odors tend not to bother one too much

caliking

Mattman3969 said:

Glad you survived funkfest 2019!   Now get to work on that table cause time is runnin out. 

Oh man. The table. I have 2 more rounds of sanding and varnish, but can’t bring myself to get it done! May just call it done. 

caliking

alaskanassasin said:

Thank you for this post. I did not realize that stank was common, I remember opening a package of ribs that smelled that way, though I cannot remember what I did with them. 

 I appreciate your diligence on the fridge clean out, I tend to sustain exclusively on food that was either pantry or freezer stored when swmbo is out of town. 

Every once in a while, a cryovac of pork ribs will smell funky. Has happened twice to me. 

SciAggie

caliking said:

Mattman3969 said:

Glad you survived funkfest 2019!   Now get to work on that table cause time is runnin out. 

Oh man. The table. I have 2 more rounds of sanding and varnish, but can’t bring myself to get it done! May just call it done. 

Now, now - don’t be a quitter. You have a solid month left...

JohnEggGio

Great post.  I admire your willingness to “go for it”, especially with an inexpensive hunk of meat!

caliking

SciAggie said:

caliking said:

Mattman3969 said:

Glad you survived funkfest 2019!   Now get to work on that table cause time is runnin out. 

Oh man. The table. I have 2 more rounds of sanding and varnish, but can’t bring myself to get it done! May just call it done. 

Now, now - don’t be a quitter. You have a solid month left...

 Ima tryin'. Min temp for varnish application is supposedly  65F, so  time and ambient temp may not be on my side. I'm hoping that the argument for the recommended 7 coats, vs. the 5 on it now , is somewhat academic

nolaegghead

Spar varnish?  If the wood is no longer absorbing the paint and it's just sitting on top, you can stick a fork in it and call it done.

caliking

nolaegghead said:

Spar varnish?  If the wood is no longer absorbing the paint and it's just sitting on top, you can stick a fork in it and call it done.

Yep. Epifanes. I’m now officially done with varnishing that  sucker! 

I’m calling the granite guy back tomorrow.