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Sliced cured meat at room temperature

Alex

By Alex
in Cooking

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Alex

Alex

Posted
Posted

In the not-too distant future I'm planning to make a sandwich that will be wrapped securely but kept at room temperature for probably between four and six hours. I'm wondering if there are any sliced cured meats that would keep safely for that long. I'm thinking maybe proscuitto or serrano. I know that a hard cheese like manchego should keep, but what about a soft cheese like brie?

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blue_dolphin

blue_dolphin

Posted
Posted

Even stringent, food service guidelines indicate food held in the “danger zone” (generally 40° - 140°F or 5° - 60°C) is still safe to consume after 4 hrs. 
Six hrs is starting to stretch it a little. I’d feel fine with salty meats and fatty cheeses in that range, those who prefer to go strictly by the book might include a frozen ice pack that would keep the temp down for a few hours. 

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rotuts

rotuts

Posted
Posted

@Alex

 

your points are interesting .

 

anything ' cured ' would keep .

 

cheeses are fine at room temp , including the the Brie I keep for several days at room temp to ' mature '

 

think more about  Mayo ?  and items like that .

 

 

Anchobrie

Anchobrie

Posted
Posted

Serranos and prociuttos are born to stay for several weeka at room temperature. 

I wouldn't bother for the cheese either. That are alaoncreated to survice well before we got refrigrators.

AlaMoi

AlaMoi

Posted
Posted

I'm not a big germ-a-phobe, but given the likely 'stuff' in a sandwich construction, I' lean to the 'ice packs in transit' so that when presented you are more in the timed "safe" zone.

 

the meats are statically not the biggest problem - it's stuff like mayonnaise that goes super-south first.

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