bologna in fridge

Discussion in 'Sausage' started by backyard bbq, Nov 17, 2014.

  1. 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
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

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

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    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
     
  4. 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!
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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
     
  6. 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
     
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    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
     

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