Is my meat ok?

[hondabbq]

I have a question I think I know the answer to but I want your opinion on it.

Tuesday night at 1140 I had a breaker trip in the house.
When I went to turn it back on I must have knocked another breaker which killed the power to my fridge and freezer.
I have 5 capicolla curing in the fridge since May 4. Expecting to pull from cure this Saturday and cook. (Disco method)
When I opened the fridge today it was slightly cool but definitely not cold. Power was off for approx 2.5 days.
With the meat being in cure, should it still be ok or should I toss it.

 

[jcam222]

I've learned from the responses below. Seems I learn something at least weekly here!

 

[SmokinEdge]

If it’s cured with 2.5-3% salt and has .25% cure #1 in it then just send it to me, I’ll pay for shipping and dispose of it properly.

 

[jcam222]

If it’s cured with 2.5-3% salt and has .25% cure #1 in it then just send it to me, I’ll pay for shipping and dispose of it properly.

Can you explain further. Is there no need for refrigeration in this type curing?

 

[SmokinEdge]

Can you explain further. Is there no need for refrigeration in this type curing?

Yes, with high salt content and cure #1 the process is very forgiving. Most meats done this way are maturated in the 50’s temp wise as an average. This craft was invented way before, like thousands of years before refrigeration. But the salt level and nitrite are absolutely key.

 

[chopsaw]

If you used 3% salt and the proper amount of cure 1 , I wouldn't toss it . Should be fine .
You going to smoke it ?
I'd go hot and fast just to be safe , but I think you're fine .

 

[hondabbq]

If you used 3% salt and the proper amount of cure 1 , I wouldn't toss it . Should be fine .
You going to smoke it ?
I'd go hot and fast just to be safe , but I think you're fine .

If I did the numbers right it would have been about 1.75% salt and yes the right amount of cure was used.

 

[indaswamp]

Temperature will be the big factor here. How warm did the fridge get? You have a little lee way with the salt and cure using the degree/hours formula. And this is not a salami, it is a whole muscle. Even with only 1.75% salt, that salt is concentrated on the surface.... But as said-the temperature matters here quite a bit as it affects the degree/hours calculation...

Edit to add:
Just reread the OP...curing since May 4th., the salt has been absorbed and distributed. cylinder shaped meat cures faster than a flat piece like belly bacon. Were it me, I'd smoke it ASAP...and cook it fast as Chopsaw mentioned...

 

[chopsaw]

If I did the numbers right it would have been about 1.75% salt and yes the right amount of cure was used.

Some of it will depend on the fridge temp while it was running . I keep mine at 36 degrees. It's hard to say without seeing it in person . I'm thinking you're ok but it's your call .

Edit : Typed this yesterday , but forgot to hit send . Looks like Keith has your answer .
Going forward monitor your fridge temp . I have a regular therm in mine all the time , but when I cure something or do a meat run I use a remote BBQ therm and set the alarm .

 

[JckDanls 07]

I don't know man... That's a hard call ... Not familiar with Capicola so I'll just leave it to the pros ...

 

[indaswamp]

I tried to look up Capicola made by Disco and found nothing in the search. Are you making Canadian Bacon..a.k.a. Back Bacon?

 

[hondabbq]

I tried to look up Capicola made by Disco and found nothing in the search. Are you making Canadian Bacon..a.k.a. Back Bacon?

He called it Coppa

 

[hondabbq]

Smoked Coppa

What the heck is a coppa? A coppa is a cut of muscle off a pigs shoulder. If you buy a whole butt roast, the coppa is the large group of muscles to the side of the bone. Remember, a butt roast isn’t from the butt, it is from the shoulder of the pig. It was called a butt from the fact it used to...

www.smokingmeatforums.com

 

[indaswamp]

Thanks for posting...

 

[chopsaw]

Coppa Cotto .
Good stuff .

 

[gmc2003]

My doctor told me as long as your meat isn't leaking and/or burning your good to go. Otherwise you need to seek medical attention.

Just goshing. it sounds like you should be fine.

Chris

 

[hondabbq]

Well, pulled them out of cure tonight and my god did they smell good.
Mixed up finishing spices as per recipe above. Shaped and tied.
Letting sit in the fridge until Sunday as we have a lot of rain coming tomorrow. Hooing to smoke a few and do a few in the oven.

Trimmed up the ends to square up for cooking.
The flavor is magnificent. It will only get better with the finishing spices and cooking I’m sure.
I’m glad I didn’t add anymore heat as it’s perfect as it is.

Thank you disco for the recipe.
Thanks to all who chimed in above and PM assuring me things will be fine.

Cooked pics and slices to follow.

 

[indaswamp]

Nice. I see you fried up the ends...All looks good.

 

[chopsaw]

Not sure what the plan is for those , but if you have the option , wrap one , or a half of one in pink butcher paper and hold in the fridge for another week ( post smoke ) to dry out some more .

 

[hondabbq]

Not sure what the plan is for those , but if you have the option , wrap one , or a half of one in pink butcher paper and hold in the fridge for another week ( post smoke ) to dry out some more .

I have 5 to play with.
I’ll smoke 3 and cook 2 in the oven.
I will have to locate some butcher paper