Started making pastrami (with a top round, you can judge me for trying a lower fat cut later 
), and forgot it in the fridge, well-submerged in the brine. Fridge is about 38-40F. So it's been there for 3 weeks. I'm going to go ahead and smoke it, but any comments/guesses as to whether it's OK? My guess is yes, as American hams brine/cure in liquid for quite a long time, but interested to hear what folks think.
Thanks in advance!
// Mark
), and forgot it in the fridge, well-submerged in the brine. Fridge is about 38-40F. So it's been there for 3 weeks. I'm going to go ahead and smoke it, but any comments/guesses as to whether it's OK? My guess is yes, as American hams brine/cure in liquid for quite a long time, but interested to hear what folks think.Thanks in advance!
// Mark
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