Quick Cure time

[canadianjd]

Hello Does leaving meat(gound beef) in a quick cure for too long make it unsafe. The minimum is 24 hours but it has been in the fridge mixed for a week now. Is it still safe to use, Does being mixed for too long affect the cure in a bad way?

[FLBentRider]

W E L C O M E  to the Forum canadianjd!

Hello Does leaving meat(gound beef) in a quick cure for too long make it unsafe. The minimum is 24 hours but it has been in the fridge mixed for a week now. Is it still safe to use, Does being mixed for too long affect the cure in a bad way?

On the surface I would say that the cure would make it safer.

Not knowing what was done to it prior to that or what you are going to do with it, it's a difficult question to answer?

So what are you making, jerky?

[canadianjd]

Yes sorry i am making jerky Smoking and cooking it at 150*F. Lean Ground beef with the seasoning and cure added last week. I had made one batch last weekend but ran out of time to complete this second batch. I believe the meat it self would be good still but i dont know if the cure would adversely affect it.  What are your thoughts,  Thanks.

[FLBentRider]

I think it will be fine.

I have done similar things with whole muscle jerky. At least five days when plans changed.

The only thing I can think of is that it may be a little extra salty tasting.

[canadianjd]

Well thank you very much, I was thinking the same but what do I know!
Its turning out fine, almost done but it does seem to be taking a little longer than last weekend, but what can you expect when smoking 5 pounds of beef jerky. Between last weekend and this i have enough to last till....    next weekend!!!  Thanks for your help.