How long is too long to cure?

xsists

Smoke Blower

Original poster

Nov 24, 2009

83

10

Waukesha, WI

• Mar 12, 2010

• #1

I have some sliced up eye of the round that has been marinating since last Saturday. Is this stuff still good? Should I throw it on the dehydrator or throw it out? I didn't have enough room on the smoker on Sunday when I made the rest. Just wondering if its still good or not.

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,692

39

West Fargo, ND / Northern MN

• Mar 12, 2010

• #2

Throw it on the dehydrator and see what it tastes like. Has it been kept cold the whole time? Is there cure in the marinate? It might be very salty so you may need to soak it a while to get some of the salt out????

 

xsists

Smoke Blower

Original poster

Thread starter

Nov 24, 2009

83

10

Waukesha, WI

• Mar 12, 2010

• #3

Its been in the fridge all week and yes there is cure in the marinade.

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,692

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West Fargo, ND / Northern MN

• Mar 12, 2010

• #4

Pull one piece out and fry it and see if it is too salty if so soak it a while but it is jerky after all so if it isn't too bad just try it. What do you have to lose. Unless it smells bad or something then just throw it.

 

lcruzen

Master of the Pit

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Apr 16, 2007

1,023

10

Hell, Michigan

• Mar 12, 2010

• #5

You should be fine. Do a fry test for saltiness and soak if need be. You can't over cure if your original measurements were good.

 

mballi3011

Gone but not forgotten. RIP

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Mar 12, 2009

14,458

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• Mar 12, 2010

• #6

Now that sure seems like a long time in the refrig for me I think I might toss it.

 

eman

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OTBS Member

Feb 3, 2009

5,316

139

• Mar 12, 2010

• #7

Why would you toss out heat that has been curing for 6 days?
If he followed directions for cure he can go 10 days and still be safe.

 

hounds51

Smoking Fanatic

Feb 5, 2009

429

13

Lebanon Bolongatown P.A.

• Mar 13, 2010

• #8

Had some for a week and a half this winter. Took it out and dried it on top of my coal stove. The longer the marinade the better the flavor. Of course I had cure in it, and all meat was covered and was refered the whole time. I even turned it daily in my buckets. After drying I smoked them, boy did they get good. At least thats what everybody said as they were gobbeling them down.

 

ddave

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Mar 3, 2008

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Far Northern California

• Mar 13, 2010

• #9

What he said.

I had Canadian Bacon (pork loin roasts) in the fridge curing for 12 days and they were fine. Granted they were thicker. Thickness of the meat and the Tender Quick instructions called for 7 days but I had a timing issue.

You CAN undercure but there's no penalty for leaving it in longer from what I've been told.

Dave

 

mgwerks

Smoking Fanatic

Sep 9, 2008

480

12

Texas Hill Country

• Mar 13, 2010

• #10

Have to agree. The danger in over-curing comes from using too much cure, not too much time.

 

travcoman45

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Jan 19, 2008

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A Holler in North Iowa

• Mar 13, 2010

• #11

As long as the proper amount a cure was used, it should be just fine. Only problem that can arrise outa overcurrin is the cure breaks down doin it's job. So eventually it won't be able ta stop them germs (that be why we use cure #2 on long term meats) but yer jerky should (member I said should) be just fine.

Open the bag, does it smell like jerky, any real off smells? Is it slimey? Green?

It's just a bit a common sense, if it smells like it should I'd give er a try. As it warms up it should smell bad if it has turned on ya.