Cured too long?

[nawlinsborn73]

I put a pork neck in the fridge using an equilibrium cure using cure #1 almost 3 months ago. I used 3% salt. Life got in the way and I forgot about it.

I'm not concerned about it being too salty as it's an eq cure, but I'm worried about safety.

Do you think it's still safe to smoke and eat?

 

[kilo charlie]

3 months is a pretty long time. If it were me, I'd toss it. Others may come along with a more experienced point of view

 

[in. pred]

agreed i be leery of that one.

isnt there an old saying, brine for 3 months smoke for 3 weeks. er ah maybe not.

 

[chopsaw]

If your cure brine was the correct mix , and the fridge temps are good , no slime or off smells , your probaby OK . It's all a guess from this side of the screen though . Final decision is yours .