Hi all -
I need some help from someone who really knows about food safety.
Just made batch #2 of ChefSteps pastami. It's crazy good! I really want to ship a chunk of it overnight to my daughter. Given how it stayed 7 days in a brine, would it be OK to ship some of the final product without refrigeration for that 1 day in transit? Or, since it was cooked after the brine, do the "normal" rules apply to keeping it below 40 degrees?
Thanks!
