Sausage Meat Refrigerated
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A week ago this past Saturday I ground and prepped pork for making a small batch of Linguica. I followed the recipe and used Prague Powder #1 in a ratio consistent with the larger recipe.
How can I tell if the meat is still usable and how long will the sausage meat last if refrigerated? I made a small batch since it was my first time attempting to make linguica so if I need to discard and start over, no big deal. Thanks in advance for any help!
God Bless!
AJ
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A week ago this past Saturday I ground and prepped pork for making a small batch of Linguica. I followed the recipe and used Prague Powder #1 in a ratio consistent with the larger recipe.
How can I tell if the meat is still usable and how long will the sausage meat last if refrigerated? I made a small batch since it was my first time attempting to make linguica so if I need to discard and start over, no big deal. Thanks in advance for any help!
ADJWIS Are you say inf you used to much cure #1? How much did you use for your #1 lb batch?
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A week ago this past Saturday I ground and prepped pork for making a small batch of Linguica. I followed the recipe and used Prague Powder #1 in a ratio consistent with the larger recipe.
How can I tell if the meat is still usable and how long will the sausage meat last if refrigerated? I made a small batch since it was my first time attempting to make linguica so if I need to discard and start over, no big deal. Thanks in advance for any help!
ADJWIS Likely so, however much depends on the average temperature of your refrigerator. You bought at least 2 to 3 days with the sodium nitrite.
If you keep it around 37’F or lower, diffidently should be good. Between 38 and 42’F likely good, there would be a diffident smell to it if it went bad.
If it maintains above 42’F, not sure if I would trust it.
Hope this helps.
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ADJWIS Likely so, however much depends on the average temperature of your refrigerator. You bought at least 2 to 3 days with the sodium nitrite.
If you keep it around 37’F or lower, diffidently should be good. Between 38 and 42’F likely good, there would be a diffident smell to it if it went bad.
If it maintains above 42’F, not sure if I would trust it.
Hope this helps.
Chef Not sure the temp of my old fridge but I’ll open my digital thermometer and stick if in there for a few. I’ll take a look at the meat tonight and give it the old “sniff” test. Like I wrote in my initial post, it was a trial batch so if it’s bad I’m only out my time and a small investment in the pork butt.
Thanks again!
AJ
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Hey Yooper, Thanks for the reply…
I used 1 tsp of #1 cure for 4# of ground pork. My question is, if I ground up the pork and seasoned it with spices and the #1 cure powder a week ago this past Saturday, is it still ok for me to stuff the casings?
ADJWIS Cure #1 will still be plenty active against odorless pathogens like botulism so the sniff test will be sufficient
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