Hey folks, I did the whole shebang of corning, desalinating and applying the rub and refrigerating. Problem is, life got in the way so my meat has been sitting in the fridge for 8 days now. Does anybody feel that the corning has preserved it enough that it would still be safe to finish the process?
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Pastrami advice. IS IT SAFE. Rubbed meat has been in the fridge for 8 days
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The nitrites, if you used the proper amount, should do the trick in the process. As long as it stayed in the safe zone for that amount of time I think you're ok.Last edited by Troutman; April 18, 2018, 02:33 PM.
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When I made pastrami, it was in the brine in the fridge for around 19 days. The "expert" I spoke with on facebook says that he's has most success with a 3 week brine. It was absolutely delicious
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Dr Blodner's special cure calculator is the best standard to use- it uses both necessary and safe times w/o wasting time unnecessarily (and I'm not saying you wasted time, just that this calculator will help you get the best of both worlds!) https://amazingribs.com/tested-recip...ely#calculator
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Nitrites are good at killing botulism, but other bugs can get through. That said, the salt and cold and then the cooking and smoking are is a pretty good at preventing other bacteria. The real issue is going to be oxidation. It might be a little off from that. But you should be safe.
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Hey Sherman Oaks. I'd give it a whirl. I bet it's delicious. It has been about 35° the whole time right? In your fridge ready to smoke right? Go for it.
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Cook to a safe temp and it will be fine. A SUPER long dry aged steak can get pretty funky, smells like earth, nuts (the king that grow on trees) and cheese, but it is delish. at the temps you take pastrami to you should be fine, disease wise. Taste; well that is subjective. You may start a new trend!!!
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