Seriously. How can you marinate pork for a week without it going off? I don't understand.
this is a well known place too, tons of tourists go there all the time.
Go to @16:50
by Bluest_waters
Seriously. How can you marinate pork for a week without it going off? I don't understand.
this is a well known place too, tons of tourists go there all the time.
Go to @16:50
by Bluest_waters
34 Comments
Usda rules ain’t popular abroad
refrigeration?
…am I the weird one for thinking that refrigerated marinated meat only gets better with time?
Not gonna lie I’ve had meat in my fridge at home for like a week and then eaten it. Usually tastes a bit off and highly highly don’t recommend anyone do this but most people with decent digestive systems/gut bacteria can handle a lot more than you might think.
I marinate my pastrami for over a week sometimes up to 3.
a) Very different food safety rules
b) If your marinate’s got plenty of salt and acid, where’s the “bad” gonna come from? Food spoilage is the result of bacterial activity, not something that just spontaneously happens at the FDA-designated time.
c) People from other countries have tougher stomachs than Americans
Damn, now I gotta make jerk this weekend.
Salt, Acid (vinegar) and refrigeration.
It’s amazing, i don’t care how it’s made. It’s addictive.
His aunty scrubbed that meat with some lime juice so it’s sterile
How soon after the animal is butchered do you think you are getting your meat??
What if I told you bacon is “marinated” for over a week?
Marinating does historically originate from food preservation methods, so the fact that people do it for as long as a week without meat going bad too often shouldn’t be too surprising, especially as other people have said, if the marinade has a lot of salt and/or acid.
Lots of things are marinated for a long time. That’s why there are preservatives like salt, sugar, acid, and refrigeration. Things dont spoil because of time. they spoil because of biological contamination and biological friendly conditions.
this just in: spices can be used to preserve food by inhibiting microbial growth.
Have you ever wondered why warmer climates traditionally feature more spices in their cuisine?
Who cares? It’s probably amazing.
Your pork is slaughtered and then remains refrigerated for much longer than a week before you take it home.
If they’re getting from a local supplier, have plenty of salt and acid in their marinade, and have sanitary storage conditions, the pork is beyond fine for consumption.
Ripening time for pork is about three days. So If they get their pork fresh, a week shouldn’t be a problem.
People have been eating old meat since the dawn of time and we’re still here lmao
I’ve done a traditional German sauerbraten a few times that suggests ten days for the marinating, though I’ve always gotten cold feet and finished at a week.
You must be new here
Missing the O in fat Tom
you have a lot to learn OP
My sweet sweet Summer child
I mean, you can age pork on the bone in a meat locker for weeks so…
I mean, people dry age pork joints for 4 weeks routinely these days. Given this will be in a salty jerk marinade it’s probably more akin to brining, and hams like Iberico and Palma can be hanged for well over a year.
?
I can’t wait till you hear about dry aged meat.
When making my bacon, I use a dry brine mixed with cure #1 that I put in the fridge for two weeks (drain and reapply seasoning at one week) then hang to dry for another week. Three week process and bacon turns out great. Just need to control the amount of liquid in the meat
I think it depends on how fast you can sell it. A week in the marinade will taste great! But you gotta get it out. If I’m selling a few hundred orders on a Friday, then the marinated meat from last Friday will be fine if handled correctly. That’s a cost vs profit situation. At the usual 3 to 400% they can stand to lose some chicken, but if they’re smashing it, they should be fine.
You don’t want to know how long ago the animal was slaughtered for the meat you buy at the grocery store
OP just now learning about marination.
What if I told you chicken is good for 14 days from slaughter?
Have eaten here and it’s incredible.