how long is too long to cure.

[rfwoodvt]

so I was going through my fridge today and found tucked in the back a sirloin tip I was Corning and had put there in early October.
it has been in the fridge the entire time right around 34 degrees.

I haven't opened it yet but it looks okay. I'm sure when I open it if there's any gross problem Grouse problem I'd smell it.

Is there any reason I need to be worried?

 

[noboundaries]

The experts will be along shortly. What did you use to cure it?

 

[daveomak]

What was the corning recipe you used.... Grams of each type thing....

 

[rfwoodvt]

What was the corning recipe you used.... Grams of each type thing....

2% salt
0.25% Prague #1
2% spice rub

 

[chef jimmyj]

Should not be any Safety issue, but there may be Salt tolerant spoilage bacteria. Your Nose will recognize them...JJ

 

[rfwoodvt]

Quick Follow up report.

Opened the package and everything looked and smelled fine. Cooked it up quasi sous vide to 185*f and it was da-bomb!