Loin question

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bishgeo

Smoking Fanatic
Original poster
Mar 4, 2014
570
19
springfield oh
Have a pork loin that has been rubbed and bagged since Saturday. Due to unforeseen circumstances haven't got it done. Was trying for today but no go. You think it's too late to cook it.
 
Didn't look at date and haven't smelled it yet. I have left them bagged for 4 days befor. It not this long.
 
How is your refrigeration temps? The colder it is the longer you have. If it was fresh when you started on Saturday (stores generally gives you a five day shelf life/sell by date and then a couple more days to use by) you should be okay. But if it smells bad, is slimey or you have serious doubt... Well in food safety the rule is "when in doubt, throw it out"


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Yep I'll ck it tmro been pouring here all day in camping so I was going to do it over the fire. The last one I did that was was great.
 
At the risk of encouraging gastro disorders, I would recommend what the doctor said:  do the touch and smell test.  If no smell or slime, I'd think you're good to go:  besides, your rub may have helped with prolonging the shelf life.  I recall one of the TV news magazines doing a piece on a grocery chain where they pulled the unsold meat at the "sell by" date, rinsed and wiped it down, spiced/sauced it, then repackaged it with new "sell by" date.  Not that I'm advocating that in any fashion, but from Saturday to now, you should be fine.  My $0.02.
 
 
At the risk of encouraging gastro disorders, I would recommend what the doctor said:  do the touch and smell test.  If no smell or slime, I'd think you're good to go:  besides, your rub may have helped with prolonging the shelf life.  I recall one of the TV news magazines doing a piece on a grocery chain where they pulled the unsold meat at the "sell by" date, rinsed and wiped it down, spiced/sauced it, then repackaged it with new "sell by" date.  Not that I'm advocating that in any fashion, but from Saturday to now, you should be fine.  My $0.02.
Yep, I worked in the grocery biz many years. I NEVER buy the " Managers Special Ready for the Grill! " pre-Rub coated or BBQ Sauce coated meats. Commonly done with pork and chicken and my all time favorite...Ready for the pan Blackened Fish special!...

Regarding the OP's Pork loin it has been 5 days the rub should buy a couple days easily. Especially if it was on the back of the bottom shelf which is usually colder and away from the door...JJ
 
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