Beef safety question

[Chaneylake]

Here is what I want to do to make Thursday morning easier on me.

1. Marinate beef tenderloin for 24 hours.
2. After marinate quick sear beef in cast iron skillet or use propane torch
3. After seared beef cools wrap in bacon and quick sear bacon wrapped
Beef until bacon is about 50% done.
4. Let bacon wrapped beef cool then cover meat and refrigerate about 24
Hours.
5. About 24 hours later remove from refrigerator, let come to room
Temperature, the bake in oven for Thanksgiving.

My only concern/question is "is this a safe process?".

I am just trying to make Thursday morning easier on me.

 

[WTM]

if going by safe handling guidelines, then no.

 

[MoonBuzzard]

Might be worth the effort to get up earlier and do this rather than having someone end up in the ER for food poisoning. If its just you then I say go for it. Too much roller coaster with the temp for me to want to test it on family members.

 

[TAFKAP]

The scariest portion of that to me is the bacon. Par-cooking it will keep it flexible enough for wrapping but greatly reduce the bacteria concern.

What about sous-vide?

 

[WTM]

the scariest part for me after all that is, "let come to room temperature". itd take a full day for that slab of meat to come to room temp and then accomplish nothing.

 

[Chaneylake]

Thanks for your input.
Going to do the entire process Thursday morning.
Risk and loss of quality is not worth it.

 

[PossumSlayer]

I would eat it, but then again I let steaks age at room temperature for 8 hours before I put them on the grill.

 

[Chaneylake]

I would eat it, but then again I let steaks age at room temperature for 8 hours before I put them on the grill.

I do the same, have been for to many years to remember

 

[PossumSlayer]

I do the same, have been for to many years to remember

Natures tenderizer

 

[Snowwolfe]

Food safety is actually easy to strive for. The two most important rules are:
1. Try to keep the food below 45 or above 140 for as long as possible
2. Make sure you don't cross contaminate equipment. Counters, utensils, etc. For example if you carry a plate of burgers outside to grill make sure you wash the plate before putting cooked burgers back on the plate after they are cooked.

 

[BamaProud]

I don't worry much about beer or venison or fish. I've eaten all of them raw. I'm more concerned with pork and (especially)poultry.