Brining pork - safety guidelines

Discussion in 'Pork' started by dunleav1, Jan 25, 2015.

  1. I brined a 8# pork shank to smoke on my BGE.

    The brine was 1 cup sugar and 1 cup salt and 1/2 cup honey to 1.8 gallons of water. I trimmed the shank of skin and most fat. I did not inject it and I did not use a cure.

    I was planning to just brine overnight, but due to the weather and work, it's brined 5 days.

    The refrigeration unit where I brined keeps liquid at 36 degrees.

    I plan to smoke the shank at 225 and cook to an internal temperature of 165.

    Is there any danger for the pork being brined that long without using a cure?

    Is there a Food safety document I can refer to for brining pork?

    Thanks,

    Joe
     
    Last edited: Jan 25, 2015
  2. Joe

     I would say that you are safe. Smoke it and enjoy.

    Happy smoken.

    David
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Pork, like chicken, tends to tell you when it's bad. If it smells funky, no go, but, like the mule said, I'll be you're good to go!

    Post some pics!
     
  4. Last edited: Jan 25, 2015
  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep, all good!

    Now smoke that sucker!
     
  6. Remember to post a Qview.

    Happy smoken.

    David
     

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