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Brining pork - safety guidelines

post #1 of 6
Thread Starter 

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


Edited by dunleav1 - 1/25/15 at 11:10am
post #2 of 6

Joe

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

Happy smoken.

David

post #3 of 6
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!
post #4 of 6
Thread Starter 

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/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/fresh-pork-from-farm-to-table/ct_index

post #5 of 6
Yep, all good!

Now smoke that sucker!
post #6 of 6

Remember to post a Qview.

Happy smoken.

David

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