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chicken in brine too long?

post #1 of 13
Thread Starter 

How long is it safe to keep boneless skinless thighs in pops brine? (has cure #1 in it)

 

It's been nearly a month. I didn't have time to cook them when I originally planned to an still never got around to it.

 

If they are safe to eat I'd grind them for chicken sausage. If I'm asking for trouble I'll toss.

 

Opinions welcome

 

Thanks!

-Joe

post #2 of 13

Joe

I'm going to say they are fine. Does it have any smell or slime?

Happy smoken.

David

post #3 of 13
Thread Starter 

No bad smells. I haven't taken any out of the brine to check for any sliminess or stringiness. If the pieces are slimy or the brine has become stringy it will get tossed.

post #4 of 13
Thread Starter 

Anybody else care to weigh in?

post #5 of 13
Just ask yourself if a couple dollars of meat is worth it.
post #6 of 13
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post

Just ask yourself if a couple dollars of meat is worth it.


head-wall.gif

 

thanks for a little perspective. icon14.gif

 

Chicken tossed.

post #7 of 13

I agree..................

post #8 of 13

Here's a copy/paste from my private messages directly with pops.

 

 

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junkcollector
Dec 18, 2012 at 2:19 pm

Oh great and wise bacon guru,439.gif I am in need of your advice. I put a belly in your brine last sunday, it should have been ready to pull out yesterday. My problem is, I have had a terrible gout flair up and am bed bound. Is it ok to just leave the belly in the brine for a few extra days?

Thanks

Louie

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Pops6927
Dec 18, 2012 at 3:54 pm

oh sure, it's good for at least 30 days up to 45 days, not a problem!  Just keep it cold in the fridge!

 

 
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junkcollector
Dec 18, 2012 at 3:59 pm

Good deal!! 

Thanks a lot.

Louie

post #9 of 13

Joey, morning.....  The brine probably got "ropey" as they call it....   It's fine according to the experts.....   rinse well and cook......   below is another thread on the slimy/ropey brine subject......    Dave

 

http://www.smokingmeatforums.com/t/119421/wet-cure-on-bbb-turned-to-jello

post #10 of 13
I have a question regarding brining chicken thighs, is it ok to brine a day or 2 before you plan on cooking, pull them out and apply the rub and keep in fridge until day of smoking?

Smoking (60) thighs for the Husky game so wanted to be prepared a day or 2 before.

Thanks!
post #11 of 13
Quote:
Originally Posted by UWDAWGFAN View Post

I have a question regarding brining chicken thighs, is it ok to brine a day or 2 before you plan on cooking, pull them out and apply the rub and keep in fridge until day of smoking?



Smoking (60) thighs for the Husky game so wanted to be prepared a day or 2 before.



Thanks!

 



i dont see why not, as long as you keep them refrigerated you should be fine.
post #12 of 13

Not an issue. I have brined Chix Thighs for 1-5 days without issue then I let them dry a day or two for a crispier skin. The rub will help dry the skin and add more flavor...JJ

post #13 of 13
Thanks for the help!
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