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HOW OLD CAN BONES BE FOR HAM STOCK?

Commented on December 31, 2012
Created December 31, 2012 at 12:42 AM

I cooked a pre-cooked spiral sliced ham on Monday. On Friday I took the bone that had been refrigerated along with meat and aspic,and boiled it for 8 hours.I let it cool and refrigerated it Friday night.Is it ok to make into soup and eat Sunday?

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on December 31, 2012
at 01:20 AM

That's very helpful and I hadn't thought about the concentration of additives.I was concerned about the day count before I cooked the bone if it's 3-5 days is that just for the meat before the bone is boiled,or is this broth and all at seven gays and past it's safe date?Or do I nave an extra couple of days after I boiled it on Friday.The additives concentration is a really good point though I will pay closer attention when buying meat for soup.

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1 Answers

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on December 31, 2012
at 12:58 AM

I can see your reason for concern: cooked, then cooled, then cooked and cooled again - lots of opportunity during the cooling for contamination; however, given that your going to heat it again to make soup during which it'll likely get hot enough to kill any bacteria that may have found it, you're probably ok.

I think I'd be more concerned about the antibiotic and other contaminants that may be in the marrow if you're talking about a commercial/feed-lot meat supplier.

C2a10364779529c39dce39c3339cacc8

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on December 31, 2012
at 01:20 AM

That's very helpful and I hadn't thought about the concentration of additives.I was concerned about the day count before I cooked the bone if it's 3-5 days is that just for the meat before the bone is boiled,or is this broth and all at seven gays and past it's safe date?Or do I nave an extra couple of days after I boiled it on Friday.The additives concentration is a really good point though I will pay closer attention when buying meat for soup.

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