chicken in brine too long?

unclejoeyv

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Aug 11, 2011

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• Aug 13, 2013

• #1

How long is it safe to keep boneless skinless thighs in pops brine? (has cure #1 in it)

It's been nearly a month. I didn't have time to cook them when I originally planned to an still never got around to it.

If they are safe to eat I'd grind them for chicken sausage. If I'm asking for trouble I'll toss.

Opinions welcome

Thanks!

-Joe

 

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Aug 13, 2013

• #2

Joe

I'm going to say they are fine. Does it have any smell or slime?

Happy smoken.

David

 

unclejoeyv

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• Aug 13, 2013

• #3

No bad smells. I haven't taken any out of the brine to check for any sliminess or stringiness. If the pieces are slimy or the brine has become stringy it will get tossed.

 

unclejoeyv

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• Aug 16, 2013

• #4

Anybody else care to weigh in?

 

fwismoker

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• Aug 16, 2013

• #5

Just ask yourself if a couple dollars of meat is worth it.

 

unclejoeyv

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• Aug 19, 2013

• #6

FWIsmoker said:

Just ask yourself if a couple dollars of meat is worth it.

Click to expand...

thanks for a little perspective.

Chicken tossed.

 

oldschoolbbq

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• Aug 19, 2013

• #7

I agree..................

 

junkcollector

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Oct 14, 2012

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Cagayan de Oro Philipppines

• Aug 19, 2013

• #8

Here's a copy/paste from my private messages directly with pops.

=======================================

junkcollector
Dec 18, 2012 at 2:19 pm

Oh great and wise bacon guru,

 I am in need of your advice. I put a belly in your brine last sunday, it should have been ready to pull out yesterday. My problem is, I have had a terrible gout flair up and am bed bound. Is it ok to just leave the belly in the brine for a few extra days?

Thanks

Louie

Pops6927
Dec 18, 2012 at 3:54 pm

oh sure, it's good for at least 30 days up to 45 days, not a problem!  Just keep it cold in the fridge!

junkcollector
Dec 18, 2012 at 3:59 pm

Good deal!! 

Thanks a lot.

Louie

 

daveomak

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• Aug 20, 2013

• #9

Joey, morning.....  The brine probably got "ropey" as they call it....   It's fine according to the experts.....   rinse well and cook......   below is another thread on the slimy/ropey brine subject......    Dave

http://www.smokingmeatforums.com/t/119421/wet-cure-on-bbb-turned-to-jello

 

uwdawgfan

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Mar 6, 2013

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Mill Creek Wa.

• Sep 24, 2013

• #10

I have a question regarding brining chicken thighs, is it ok to brine a day or 2 before you plan on cooking, pull them out and apply the rub and keep in fridge until day of smoking?

Smoking (60) thighs for the Husky game so wanted to be prepared a day or 2 before.

Thanks!

 

turnandburn

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Mar 12, 2013

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• Sep 24, 2013

• #11

UWDAWGFAN said:

I have a question regarding brining chicken thighs, is it ok to brine a day or 2 before you plan on cooking, pull them out and apply the rub and keep in fridge until day of smoking?


Smoking (60) thighs for the Husky game so wanted to be prepared a day or 2 before.


Thanks!

Click to expand...

i dont see why not, as long as you keep them refrigerated you should be fine.

 

chef jimmyj

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• Sep 24, 2013

• #12

Not an issue. I have brined Chix Thighs for 1-5 days without issue then I let them dry a day or two for a crispier skin. The rub will help dry the skin and add more flavor...JJ

 

uwdawgfan

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Mar 6, 2013

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Mill Creek Wa.

• Sep 25, 2013

• #13

Thanks for the help!