BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => General Discussions => Topic started by: RedJada on December 01, 2016, 02:37:42 PM

Title: Pink Salt Shelf life?
Post by: RedJada on December 01, 2016, 02:37:42 PM
 Cleaned out the cabinet above the kitchen stove and came across about 10oz. of pink salt. This stuff has to be 4 years old stored in the zip lock bag it came in. Wondering if it is still good for bacon?
Title: Re: Pink Salt Shelf life?
Post by: Toker on December 01, 2016, 05:42:26 PM
If it did not cake, it's still good.
Title: Re: Pink Salt Shelf life?
Post by: TMB on December 02, 2016, 05:50:23 AM
I would good as well.   I mean other than caking up can it really go bad??
Title: Re: Pink Salt Shelf life?
Post by: Habanero Smoker on December 02, 2016, 01:17:12 PM
Quote from: TMB on December 02, 2016, 05:50:23 AM
I would good as well.   I mean other than caking up can it really go bad??

Too long exposure to sunlight, and/or too long exposure to excessive heat can make the nitrites less effective. When either of these occur, the cure usually doesn't show any signs of caking.
Title: Re: Pink Salt Shelf life?
Post by: cathouse willy on December 02, 2016, 01:57:49 PM
I replace my curing salts each year just on spec.At less than $10 for a years supply it's a lot cheaper than ruining an expensive piece of meat.You say it's 4 years old, why chance it? Toss it.
Title: Re: Pink Salt Shelf life?
Post by: RedJada on December 02, 2016, 02:25:10 PM
 Thanks guys, it's been in a cabinet above the stove, dark and not sure how cool at times. So just to stay safe I'll just get new. Going to be doing some bellies soon.
Title: Re: Pink Salt Shelf life?
Post by: Habanero Smoker on December 03, 2016, 02:14:16 AM
I've had cure #1 that is at least 5 years old; and it is still good. If stored properly it should last indefinitely, though on one website that was selling Instacure it did give a shelf life of seven years. What I do when I'm in doubt I make a small batch of Basic Cure. Apply the Basic Cure to a pork chop, and cure it for about 8 hours. Rinse off the Basic cure, and fry at low heat, until the pork chop is 140°F - 145°F. If the meat inside the pork chop is pinkish, and it taste like Canadian bacon, you cure is still good.

Basic Cure (Small Batch)
1oz (28g) Pickling, or non-iodine table salt
.5oz (14g) white sugar
.15oz (4g) cure #1

Apply at a rate of 1 Tablespoon per pound.
Title: Re: Pink Salt Shelf life?
Post by: RedJada on December 03, 2016, 05:33:29 AM
Thanks Habs, I have plenty of chops. I'll give that a try.
Title: Re: Pink Salt Shelf life?
Post by: Sausage Master on December 08, 2016, 11:29:29 AM
It's not gone bad.
Title: Re: Pink Salt Shelf life?
Post by: bigredsmoker on January 30, 2017, 08:13:38 AM
I know this thread is old but thought I would add my 2 cents. I have Pink Salt that is no longer pink. It's at least 10 years old. Just made 10lbs. of Bacon and it came out just fine. Don't think the stuff can really go bad. But that's just my experience.