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?
Edited by dunleav1 - 1/25/15 at 11:10am