How long in cure is too long?

Recipes and techniques using brine.

How long in cure is too long?

Postby Heather » Wed Nov 03, 2010 2:49 pm

Background to the question:
While sorting out the garage this weekend, I "found" a small, sealed plastic container containing some small venison (fallow doe) haunch pieces, submerged in brine. They had been there since about this time last year!

After finding the courage to open the container, the brine didn't smell, the meat texture looked OK, and nothing was slimy, furry or fizzy!

Without having the brine recipe to hand, I can confirm I would have used a cure of some description (saltpetre or Cure ??)

I drained, soaked overnight and boiled the meat for a few hours the following day. The meat looked and smelled like a good "corned" venison.

Question: Would you eat it?
Heather
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Postby saucisson » Wed Nov 03, 2010 4:56 pm

If had been in a fridge yes, if it's been in a hot garage over the summer probably not...

But I wouldn't be too happy recommending you to, if you see what I mean...
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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saucisson
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Postby Heather » Wed Nov 03, 2010 5:46 pm

Thanks for the response ;)

To put your mind at ease, I ate a small amount on Sunday after cooking, and it was lovely. It has been my sandwich filling of choice all week.

I probably won't allow a brine tub to be forgotten for a year again, but I guess brining is supposed to be a method of preserving, and it does work.

I know your sig says it's not a sin to bin, but there seemed no good reason to bin at the time.
Heather
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Postby saucisson » Wed Nov 03, 2010 5:51 pm

Alls well that ends well :lol:
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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