http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298 Charcuterie (/ʃɑrˌkuːtəˈriː/ or /ʃɑrˈkuːtəri/; northern French: [ʃaʁkytˈʁi] or southern French: [ʃaʁkytəˈʁi], from chair 'flesh' and cuit 'cooked') is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork.[1] Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.[2] Pork is good for me
Got a pork roast on sunday to make a cassolet. Well got lazy and didn't make it. Gonna make it tonight but the sell by is 4/19. This gonna kill me if I eat it?
Temperature and previous handling is key. If you kept it in the fridge that keeps a stable temperature, 37 and below, and it had no pathogens, you should be good. But then, I don't know what conditions are there. I have dry aged my own beef for 2 weeks in my refrigerator, but I checked and measured the fridges average temps before I did so, and I don't have little kids opening the fridge every 30 mins. YMMV. BTW, the prime rib roast turned out oh so gooood.
Thanks cassolet turned out pretty good. Didn't precook beans though since they was going in slow cooker for 10 hrs. Figured they'd absorb flavor better that way. Lots of salt though and you not supposed to cook beans with salt unless you want to fart alot so that was a minor issue.
