Is my meat ok?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

hondabbq

Smoking Fanatic
Original poster
★ Lifetime Premier ★
Jan 25, 2014
310
110
Canada
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.
 
I've learned from the responses below. Seems I learn something at least weekly here!
 
Last edited:
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.
 
  • Like
Reactions: jcam222
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 .
 
  • Like
Reactions: 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.
 
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...
 
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 .
 
 
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
 
  • Like
Reactions: 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 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.
 

Attachments

  • IMG_0130.jpeg
    IMG_0130.jpeg
    299.4 KB · Views: 7
  • IMG_0131.jpeg
    IMG_0131.jpeg
    285.3 KB · Views: 8
  • IMG_0132.jpeg
    IMG_0132.jpeg
    155 KB · Views: 7
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 .
 
  • Like
Reactions: 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
 
  • Like
Reactions: chopsaw
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky