Corned Beef "Leftovers" -- still in brine from St.

[cupofnestor]

Great FORUM!

I made some corned brisket just before st. Patrick's and I just took the last bit out of the fridge. It's been sitting in a vacum bag, in brine (with nitrates) since. It should still be alright to eat once cooked off, right?

[DanMcG]

Interesting Question, I'll refrain from posting what I think till I hear what the more knowledgeable members say, but dang St. Patrick's Day was three months ago. Thats a long time to keep a vac pac in the refrig.

[NCPaul]

I'm with Dan on this one, a bit too old for me. Nitrite and nitrates don't make a piece of meat invincible, just resistant. My 2 cents. Welcome to the forum.

[grisell]

I'm with them. I would throw it away. Although there is a small risk, some pathogenic bacteria might have grown during such a long period. It's not certain that they would affect the taste. Neither is it certain that boiling would destroy the toxins they might have formed.

Welcome!

[wheels]

Hi, Welcome.

It's hard to call without the full details of the cure, but for a bit of brisket I don't think I'd even bother.

I'm with the lads above. Chuck it.

Phil

[cupofnestor]

Yeah... I'd be leaning that way if my Fiancee hadn't unplugged the freezer and spoiled my half pig and the pastrami bit of this brisket. I guess I'll do the right thing.

[BriCan]

Boy what a lot of die hard's we have

Wheels may be airing on the side of caution due to not knowing the type of cure being used.

That being said; if the cure is OK and the corned brisket is vacuumed in the brine it will last up to six months in a fridge, it’s done all the time.

If there was a problem you would know about it as gasses are formed within the bag and there is a noticeable (very noticeable) increase in the bags size

[grisell]

[---]
If there was a problem you would know about it as gasses are formed within the bag and there is a noticeable (very noticeable) increase in the bags size

That's true of course. I didn't think about the vacuum.

[BriCan]

[---]
If there was a problem you would know about it as gasses are formed within the bag and there is a noticeable (very noticeable) increase in the bags size

That's true of course. I didn't think about the vacuum.

That's why I am a butcher -- now a teacher (just taken on an apprentice who wishes to learn the finer arts of Charcuterie)

[wheels]

Doh! It was a 'post prandial post' and I missed the vacuum bit. I still wouldn't give a 100% yes without seeing the cure though.

Phil

[BriCan]

Doh! It was a 'post prandial post' and I missed the vacuum bit. I still wouldn't give a 100% yes without seeing the cure though.

Some of us have what we call ‘seniors moments’. For some of us it happens naturally --- others work hard at it.

Joking on one side; as I said and you have repeated -- unless we know the cure one cannot be a 100% sure

[cupofnestor]

The cure, from Ruhlman & Polcyn's Charcuterie:

1gal h20
450g kosher
100g sugar
1oz pink salt
3garlic cloves
corning spices of my own formulation(Coriander, Juniper, Peppercorn...)

[wheels]

Thanks

For how much meat? And how much was in the cure for 'the duration'?

Phil

[grisell]

This is totally my personal opinion. If I found a piece of meat that had been in brine for three months, I would throw it away and make a new one, regardless of potential bacteria etc. This isn't personal or scientific, just my own view of it.

[cupofnestor]

Thanks

For how much meat? And how much was in the cure for 'the duration'?

Phil

Well, it was the fatty end of a brisket. Maybe 7-8lb. Divided in four pieces and individually vac'ed.

I should add: I've been a pro chef, and handled more than my share of meat. I know what it looks/smells like when things go wrong. I'm mostly worried about botulism due to the vac. Other than a healthy BEEFY aroma, the meat had no off smells when I opened and rinsed it.