bologna in fridge

[backyard bbq]

everyone.

I made some bologna in the smoker over the weekend and used TQ for the cure(1 tbsp. / pound of meat).  My question is, how long will it last in the fridge before it goes bad?  I want to leave some in the fridge and then freeze the rest.

Thanks Everyone

 

[daveomak]

To be safe.... about the same length of time fresh meat will stay good....

 

[boykjo]

 
everyone.

I made some bologna in the smoker over the weekend and used TQ for the cure(1 tbsp. / pound of meat).  My question is, how long will it last in the fridge before it goes bad?  I want to leave some in the fridge and then freeze the rest.

Thanks Everyone

I would treat it as you would store bought bologna....... just a heads up using tenderquick is 1 1/2 tsp per lb of meat. 1 tbsp is for whole meat curing so it may be a bit salty...... you may be ok if you didnt add any additional salt

Joe

 

[backyard bbq]

Thanks guys.

Boykjo,

I was unaware that you could reduce the amount of TQ when smoking Bologna.  That is good to know for the future.  So your saying that any smoked meat in the "danger zone" does not need 1 tbsp./ lb. TQ only 1 1/2 tsp.. / lb.?  Never new that.  This was the only salt so it tasted fine.

Thanks again!

 

[daveomak]

Thanks guys.

Boykjo,

I was unaware that you could reduce the amount of TQ when smoking Bologna.  That is good to know for the future.  So your saying that any smoked meat in the "danger zone" does not need 1 tbsp./ lb. TQ only 1 1/2 tsp.. / lb.?  Never new that.  This was the only salt so it tasted fine.

Thanks again!

That is not the case.....

Reduced amount of TQ are allowed in comminuted meats vs. whole muscle meats.....

Re read the directions on using Morton's Tender Quick....

Dave

 

[backyard bbq]

got it, well then I guess mine is just a little over cured.  it doesn't taste salty though so that's good.

thanks again

 

[boykjo]

 
Thanks guys.

Boykjo,

I was unaware that you could reduce the amount of TQ when smoking Bologna.  That is good to know for the future.  So your saying that any smoked meat in the "danger zone" does not need 1 tbsp./ lb. TQ only 1 1/2 tsp.. / lb.?  Never new that.  This was the only salt so it tasted fine.

Thanks again!

I cannot find the exact amount for ground meat on their website. I thought It was there at one time.... but if you look at their recipes for ground meat curing they add 1 1/2 tsp per lb.... Ive  been using it for years...

http://www.mortonsalt.com/for-your-home/culinary-salts/recipes/18/beef-salami