Food & Drink

Is my marinated meat still good

  • Last Updated:
  • Dec 6th, 2019 4:55 pm
[OP]
Jr. Member
User avatar
Jun 11, 2010
133 posts
101 upvotes
Halifax

Is my marinated meat still good

So i had a whole pork loin from costco that was due nov. 30th. On the 30th, i cut it up and put it in a chinese bbq pork marinade. It's a packet marinade that i added honey to. I got busy and haven't roasted it and now it's the 3rd. Is the meat still good? Does the marinade preserve it in any way? Should i throw it out?
Images
  • 20191203_181940.jpg
  • s-l400.jpg
[external advertising links removed]
19 replies
Deal Fanatic
Jun 24, 2006
9162 posts
3416 upvotes
Was it on your stove since the 30th or in your fridge?
Deal Guru
User avatar
Mar 9, 2007
13777 posts
8820 upvotes
Think of the Childre…
WWJD

WOULD SOMEBODY THINK OF THE CHILDREN!!!
[OP]
Jr. Member
User avatar
Jun 11, 2010
133 posts
101 upvotes
Halifax
It was in the fridge the whole time and it just smells like the marinade. My wife says the Matt would still be bad 3 days after the label even off it was in a marinade. I dunno...
[external advertising links removed]
Deal Fanatic
Jul 7, 2017
5691 posts
2506 upvotes
SW corner of the cou…
I'm sure it'll be o.k. The red dye in the marinade is what will kill you.
Cream rises to the top. So does scum.
Deal Expert
Aug 22, 2006
27311 posts
13001 upvotes
4 days? It's fine.
I'd eat it 4 days from today....
That is assuming your fridge is at the right temp.
Deal Fanatic
User avatar
Aug 16, 2010
6578 posts
3655 upvotes
Aurora
I don't see any problem with it. But why don't you just throw it in the oven and finish it since all prep has been done? Roasting it wont take long at all. Then store it in the fridge and eat whenever.
Deal Fanatic
Jun 29, 2010
9467 posts
3734 upvotes
Toronto
marinade is likely loaded with salt so it's probably fine. as always, give it the ole smell test
Good, better, best. Never let it rest. 'Til your good is better and your better is best.
Deal Fanatic
Nov 15, 2008
9253 posts
3587 upvotes
Salt and sugar and soy sauce (salt again), anise and cinnamon and some "red"...and then you put some honey (more sugar) in it. Sugar/honey isn't a preservative, it just adds flavour. It's all bout the salt. You need to calculate the strength of the brine in standard cups of salt per gallon. Then you will know if the brine is strong enough to hold the pork for 5 days.
  • A medium brine uses 1 cup (292g) of salt per gallon of water. Set the bar there.
  • The directions on the pouch tell you to use all 50g with 1/2 cup water.
  • There is 4,500 mg Na (sodium) per pack, per 1/2 cup water.
  • 4,500 mg Na (sodium) / .388 = 11,600 mg NaCl (sodium chloride, salt) per 1/2 cup water.
  • 11.6g salt x (32 1/2 cups per gallon) = 371 g of salt per gallon
  • = 1-1/4 cups of salt per gallon.
Therefore, the brine can preserve the pork.

However, having been here before with the exact same product I will predict:
  • The meat will be pink all the way through even after being fully cooked because of the long brine (the "red").
  • In fact you've gone beyond brining to curing, and the meat will be limp and hammy textured despite being at temperature.
Fat breaks down into slime so be thankful you picked a lean cut because it won't be too gross. Maybe it is a saving grace that is a big chunk of loin? It would take the brine longer to work all the way through? I think your project has a better chance of being saved because it is loin. I would roast it. Roast it and report.
Deal Fanatic
May 14, 2009
6434 posts
1223 upvotes
Salt *and* sugar both lower the Aw (water activity) of food. It’s not just the salt.
Deal Guru
User avatar
Sep 1, 2005
12093 posts
6983 upvotes
Markham
It's safe to eat IMO. The texture may be a bit "soft" though because they usually have some kind of tenderizer in those marinades. Cook it and see what texture is like. If you don't like it, then I say make BBQ Pork fried rice or perhaps some BBQ pork buns.
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
Sr. Member
User avatar
May 10, 2008
558 posts
485 upvotes
Vancouver, BC
It’s fine. I grew up in a restaurant and I’ve seen meat marinated for much longer. I’m still alive!

Kudos for adhering to expiry dates though. Thumbs Up Sign
Deal Fanatic
May 14, 2009
6434 posts
1223 upvotes
Angel Girl wrote: It’s fine. I grew up in a restaurant and I’ve seen meat marinated for much longer. I’m still alive!

Kudos for adhering to expiry dates though. Thumbs Up Sign
It’s just a best before date. Very few items have a required expiry date.
Deal Expert
Aug 22, 2006
27311 posts
13001 upvotes
RIP in peace OP

June 12th, 2010 to Dec 3rd, 2019 11:37 pm
Deal Fanatic
User avatar
Mar 31, 2017
6729 posts
2947 upvotes
I heard from a friend of the family that he died doubled down in pain on the toilet screaming obscenities at some guy named death_hawk for 45 mins before he passed.

Top