I would if it smelled fine.

I'd make my decision based on smell. If it smelled funky, I'd trash it. If not, I would go ahead and cook it today, if possible, and not wait another day.

If it smells a little, I would salt it well and make prosciutto.

dcarch

Like Ruthanna and Bumblebeez, I would smell it and if it smells (Even a Little). Get rid of it. You will know.

~Ann

It had a slight smell. I think. But then again there's a good chance I psyched myself into thinking so. Bummer.

Does not 'sell by' give you a couple days, ; ) ?
If it was sitting in your coldest fridge spot, my DH discovered by his beer temp, i would salt brine it with extra spices overnight, then dry rub just before cooking. My nose is keen and pork can have a scent even super fresh but funky is a no-go for me. Bummer.

It's sell-by date is 7/16, it should be good for AT LEAST a week more, maybe longer.

Enjoy

You know, I'm sure it was fine but I probably would have had a hard time eating it anyway. Better safe than sorry, esp for just $5.

Dcarch, curing it sounds interesting but I'd have no idea how without researching further. My loss!

Meat smells like meat. Sometimes the outside has a stronger smell after a couple of days. Just wash it off.

Check out the link below. That's what a prosciutto looks like before they clean it up and serve it to you.

Don't ever go to a prosciutto factory if the smell of meat turns you off.

dcarch

Here is a link that might be useful:

This post was edited by dcarch on Thu, Jul 18, 13 at 15:23

Our grocery stores to not have meat marked with a "SELL BY" Date. They have either a "BEST BEFORE" date, or a "PACKAGED ON" date.

I won't buy meat with a BEST BEFORE label. Because I have no idea when it was packaged. I will be the one that determines what the best before date is.

~Ann

If it smells-- Yuck, toss it! I was also taught by our butcher to do the touch test. If it's the least bit tacky, it isn't good. There's a slightly slime-y tackiness that comes when it's ready to go. two days should have been fine, but like Ann said, you need to know when it was packaged!

I have convinced myself that this whole best by ...sell by stuff is a scam...a serious scam.

Sell before..what does that mean? Sell before and keep forever?

Best by....what does that mean ..but OK after?

Like Ann I like "packaged on" as an indicator but that doesn't men the butcher didn't have it on his counter for three days in 90 degree weather before he packaged it!!!

At best all these darn labels are erring on the conservative side....so I easily add a day or two...actually I ignore the whole darn thing and go by smell and sight.

Somehow my Mom lived without those labels and try as I may I can't find any information that would suggest people are getting sick hand over fist on any of our Canadian or American butchered meats..

I guess what I'm trying to say is that it is BS!!!

So I bought some chicken legs for dinner. Sell by 8/4. Noticed a smell in the car on the way home. Opened it up and whoa!!! Shoulda cooked the pork.

And that is why I don't like a Sell By or Use By date.

I must say though, I would not believe that chicken legs bought today would be still good enough to sell by Sunday, but certainly not 17 days down the road.

Ann

FOAS, I noticed that recenlty too. Except strong smell of bleach. Strong. What?!

I'm not sure I can ever eat posciutto again. Green? Ick.

Ann - That's an excellent point. I'm wondering if they started packing the chicken with that gas that makes it last longer. They do that with factory packaged ground beef and it smells awful, but just when you first open it. (I stopped buying it and now only buy the chuck that they grind in-house.) This smell lingered plus I smelled it before I opened the package. I'm friendly with the manager of the meat dept at this store so I'll ask him next time I go.

Rob - Ever see dry-aging beef? That's not a pretty sight either. I'll take a picture next time I go to the supermarket where they age beef in a glass case.

"--- I'm wondering if they started packing the chicken with that gas that makes it last longer. They do that with factory packaged ground beef and it smells awful, but just when you first open it.----"

I don't remember the details. I think that may be ammonia. Not to reactive the topic, I think that was my problem with the reporting of "Pink Slime". Ammonia is used in many food preparations, but the reporting sensationalized by actually reported that pink slime mixed kitchen ammonia detergent.

dcarch

I don't think we allow the use of Ammonia in meats in Canada.

~Ann

Many supermarket chain now irradiate their ground meat products for longer storage, although they are not required to label them with that fact. You might be thinking of carbon dioxide gas, which is routinely pumped into packages of meat to retain color.

I watched the House Committee hearings on both practices on C-Span a few years ago when it was decided that labeling would be voluntary. During the testimony, the answer to questions about how a steak could still look red and be spoiled was that consumers would/could smell the meat.

The older I get, the more I am shying away from eating anything with a face that has eyes, nose, and a mouth. Except those with a carpace, they're more bug like (I have less of a heart for those not living any more). Aged beef is probalby worse. Shiny rainbow streaks and fuzzy. blech! gives me the heebie-jeebies.