How long is too long in the Cure?

[Cody_Mack]

Put a rack of St Louis Style Ribs in the cure bath Tuesday the 15th with a plan to take out Tuesday the 22nd. Well life got in the way so it is still there, and without an opportunity to mess with it until at least tomorrow, which will be 14 days. Any thoughts on quality of the meat once finished? Any safety issues?

I used 1.5% salt, .75% sugar, weighed water and meat for total weight. And Cure #1 per popular calculator.

Rick

 

[Cody_Mack]

Well I'm guessing this same question has probably been asked about 38 times, so I'll go ahead and do another search.

Rick

 

[TNJAKE]

I think with and equilibrium cure you are well within the range

 

[DougE]

If you did a wet brine and used meat weight plus water weight, you should be fine at 14 days. I usually go 14 days with a dry cure

 

[DougE]

Hot brines with a lot of salt are more of an issue as far as making the meat too salty, but if you based everything off the weight of the meat and water, you'll be fine.

 

[Cody_Mack]

Thanks TNJAKE and DougE . I understand the science with the equilibrium brine, and your answers are what I assumed (and hoping) would be relating to the quality issue.

And also verifying the safety factor. Now that it is "cured", which happened after just three or four days in the brine, I am now safe to a much extended time frame before spoilage kicks in; whether it’s in a brine, or resting and drying, or in the smoker.

Rick

 

[SmokinAl]

And also verifying the safety factor. Now that it is "cured", which happened after just three or four days in the brine, I am now safe to a much extended time frame before spoilage kicks in; whether it’s in a brine, or resting and drying, or in the smoker.

Rick

That is correct Rick.
Al