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When Good Food Goes Bad

Tim_Sutherland_52834

I recently put some pig tongues in a wet cure for a few weeks.

Lets just say I don't think they will be safe to eat. The bag was a taut as a drum and rubbish night was two days away. Thankfully the bag survived the 35C plus Dallas heat until the rubbish truck arrived.

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Tim_Sutherland_52834

Thanks @Chris.

Chris_Young_80640

Okay. In the brining and curing industrybad brine is often referred to as a “ropy” pickle because the stringy, sticky, slick brine dribbles from a finger dipped into the cure in syrup-like ropy strands. This stringiness results from unwanted bacterial growth of salt-tolerant bacteria. Cuts of meat with skin on, in particular, are more likely to cause this problem because the skin is likely to more contaminated.

Cleaning the meat before curing will help reduce the odds of this happening.

Tim_Sutherland_52834

I was doing a play of Under Pressure's Corned Beef Pain Perdu, but with pork (I have done the beef many times and they all worked well).

Ball park figures for Insta Cure No 1 was 0.14% (meat and water = 100%) and salt 4.5% (twice what MC corned beef cure has) and a bunch of pickling spices.

Not wanting the bag to pop, I didn't rough handle the potential pork bomb too much, but the liquid was obviously more viscous than water.

The meat and brine were under refrigeration for the entire time.

seijoed

How long of a refrigeration? Is there a rule of thumb?

Chris_Young_80640

Hmmm, any nitrites in that cure? How strong was the salt brine? My guess is that you ended with some halobacteria (salt tolerant). Was the brine kind of viscous? Anyway, the meat is certainly ruined. Recommend a good rinsing first next time and refrigeration.

DiggingDogFarm_65362

Yikes!!!!