Brining pork - safety guidelines

[dunleav1]

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

 

[themule69]

Joe

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

Happy smoken.

David

 

[crankybuzzard]

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!

 

[dunleav1]

Thanks guys.

I finally found this below. It seems to state up to a 5 day marinade is safe and cook to 145 internal temperature.

http://www.fsis.usda.gov/wps/portal...ration/fresh-pork-from-farm-to-table/ct_index

 

[crankybuzzard]

Yep, all good!

Now smoke that sucker!

 

[themule69]

Remember to post a Qview.

Happy smoken.

David