Advice please, should I throw it out

Discussion in 'Bacon' started by disco, Jul 15, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I had some pork loin in Pop's brine. I was going to leave it in for 10 days. On day 7 the cord was pulled on the portable electric cooler the loin and brine was in. It got up to the mid fifties F in the cooler for what I believe to be several hours. Now the brine isn't stringy but it is cloudy with a pink colour. I am thinking I should chuck it but would like your advice.

    Disco
     
    Last edited: Jul 15, 2013
  2. I would think you would be ok. How thick was the loin. It is probably cured.

    Get a few more thought on it. I'm not sure

    David
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, David. The 

    The loin was just under 2 inches thick.

    If there is any doubt, I am going to chuck it.

    Disco
     
  4. Well ya can't get your stomach or your loved ones pumped for the price of a loin these days....just sayin'
     
  5. Disco

    At 2" thick it would take 4 days + 2 days for saftey. Your good to go.

    David
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, David
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    So your advice would be to chuck it?

    Disco
     
  8. I would not chuck it! It was fully cured the day before.

    David
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great, I'll give it a go. Thanks, David.

    Disco
     

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