If sliced deli meat like turkey, ham, or salami has a foul odor, throw it out; the smell typically indicates bacteria is growing inside, according to the folks at EatByDate. Urine that contains a lot of water and few waste products has little to no odor. It's the amount and concentration of various waste products excreted by the kidneys that causes urine odor. What it is: This can be one of the most common wine faults, known as vinegar taint, but it is also a tool used by some high-quality winemakers to develop complexity in their flavor profiles. Hamburger meat that smells rancid or sour, like vinegar, has probably spoiled; this applies to both cooked and raw hamburger meat. Used it on a couple of holsters. Especially when found in conjunction with other indicators of spoilage, such brown or gray areas on the surface of raw ground beef, an off odor is always a bad sign. For what its worth, I recently used a batch of vinegaroon that I had made up, oh gosh, a year ago, maybe longer. The wine's color can offer a clue too. Spread the glaze over the ham using a high-heat resistant spatula ($26 for a set). You may not need all the vinegar. Shred the ham, discarding the fat and bones, and place half in a 9X9-inch baking dish. Oxidized-- The wine will smell like a sherry, and may smell stale, nutty or even like burnt marshmallow or stewed fruit. Step 3: Glaze away. Not All Wine Faults Are Actually Wine Faults Volatile Acidity …aka Acetic acid. Very stinky. If the lunch meat smells foul in any way (when bad, lunch meat often takes on a sour or vinegar-y scent), that’s not a good sign. Don’t risk it; just toss it. Hi Julie – the finished ham doesn’t have a really strong vinegar taste (although I could taste hints of vinegar) but it definitely smells like vinegar while boiling so … 3. I suspect it did. Usually an oxidized wine will be turning a shade of brown -- brick red for reds, and golden to tawny for whites. Don't know if the smell went away yet. Very dark. Some people think that re-boiling soup makes it safe for consumption. A truly "warm" but not "hot" temperature like 100° F is practically a giant incubator, even worse than just leaving it at room temperature. While re-boiling can kill some of the bacteria like salmonella and E. coli, other harmful species of bacteria, such as the bacteria that causes botulism, form inactive spores that can survive the process of re-boiling.Once soup cools down after re-boiling, these spores may start germinating and can multiplying quickly. You should read the manual for your particular crock pot, because even though it might be safe for the food, I'm not sure if it's safe for your pot. P.S. Very strong smell. Be prepared that it will smell like vinegar while boiling. After the allotted time, carefully remove the ham from the pot, discarding the liquid, and let it cool until it is easier to remove the meat from the bones. When the bowl is full, fill it with vinegar and pepper the top. 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