| Sue D. |
Hi all, Monday i sliced a 3 1/2 lb roast to put
in marinade for making jerky...planned to leave
in it ziplock bag over night and start it on Tuesday...
guess what I just found...talk about feeling dumb.
The marinade had some lemon juice and rice wine
vinegar in it but I doubt enough to save it. I am
pretty sure it needs to be tossed, just thought I'd
check here...doesn't smell awful, all I can smell is
the marinade. Help???
Sue D.
|
|
|
| Bob (this one) |
Sue D. wrote:
> Hi all, Monday i sliced a 3 1/2 lb roast to put
> in marinade for making jerky...planned to leave
> in it ziplock bag over night and start it on Tuesday...
> guess what I just found...talk about feeling dumb.
> The marinade had some lemon juice and rice wine
> vinegar in it but I doubt enough to save it. I am
> pretty sure it needs to be tossed, just thought I'd
> check here...doesn't smell awful, all I can smell is
> the marinade. Help???
Was it left out of the fridge? I don't understand the problem.
If it was refrigerated, it should be fine. Particularly since it was
in an acidic environment.
Pastorio
|
|
|
| Sue D. |
On Fri, 30 Jul 2004 15:16:56 -0400, "Bob (this one)" <Bob@nospam.com>
wrote:
>Sue D. wrote:
>
>> Hi all, Monday i sliced a 3 1/2 lb roast to put
>> in marinade for making jerky...planned to leave
>> in it ziplock bag over night and start it on Tuesday...
>> guess what I just found...talk about feeling dumb.
>> The marinade had some lemon juice and rice wine
>> vinegar in it but I doubt enough to save it. I am
>> pretty sure it needs to be tossed, just thought I'd
>> check here...doesn't smell awful, all I can smell is
>> the marinade. Help???
>
>Was it left out of the fridge? I don't understand the problem.
>
>If it was refrigerated, it should be fine. Particularly since it was
>in an acidic environment.
>
>Pastorio
No, it was in the fridge all the time...I just figured leaving it that
long would kill it...thanks for the help!
Sue
|
|
|
| zxcvbob |
Sue D. wrote:
> On Fri, 30 Jul 2004 15:16:56 -0400, "Bob (this one)" <Bob@nospam.com>
> wrote:
>
>
>>Sue D. wrote:
>>
>>
>>>Hi all, Monday i sliced a 3 1/2 lb roast to put
>>>in marinade for making jerky...planned to leave
>>>in it ziplock bag over night and start it on Tuesday...
>>>guess what I just found...talk about feeling dumb.
>>>The marinade had some lemon juice and rice wine
>>>vinegar in it but I doubt enough to save it. I am
>>>pretty sure it needs to be tossed, just thought I'd
>>>check here...doesn't smell awful, all I can smell is
>>>the marinade. Help???
>>
>>Was it left out of the fridge? I don't understand the problem.
>>
>>If it was refrigerated, it should be fine. Particularly since it was
>>in an acidic environment.
>>
>>Pastorio
>
> No, it was in the fridge all the time...I just figured leaving it that
> long would kill it...thanks for the help!
> Sue
I thinks it's probably OK if it was refrigerated the whole time.
But if you are really concerned, cook the meat (stirfrying might be
interesting) instead of drying it into jerky.
Bob
|
|
|
| Nancy Howells |
In article <j16lg0d8hei81bu312apb8evheh0u3uinp@4ax.com>, Sue D.
<res0aarj@verizon.net> wrote:
> Hi all, Monday i sliced a 3 1/2 lb roast to put
> in marinade for making jerky...planned to leave
> in it ziplock bag over night and start it on Tuesday...
> guess what I just found...talk about feeling dumb.
> The marinade had some lemon juice and rice wine
> vinegar in it but I doubt enough to save it. I am
> pretty sure it needs to be tossed, just thought I'd
> check here...doesn't smell awful, all I can smell is
> the marinade. Help???
>
> Sue D
Where did you leave it? If it was in the fridge, it's still good,
though possibly really strong on the marinade, but if it wasn't in the
fridge, toss it, NOW.
--
Nancy Howells (don't forget to switch it, and replace the ;) to send mail).
|
|
|
| Nancy Young |
zxcvbob wrote:
> I thinks it's probably OK if it was refrigerated the whole time.
> But if you are really concerned, cook the meat (stirfrying might be
> interesting) instead of drying it into jerky.
I'm sure it's fine to eat, but I think you'll be disappointed in the
texture. Who knows.
nancy
|
|
|
| Sue D. |
On Fri, 30 Jul 2004 20:28:11 GMT, Nancy Howells
<hnowells@earthwink.net> wrote:
>In article <j16lg0d8hei81bu312apb8evheh0u3uinp@4ax.com>, Sue D.
><res0aarj@verizon.net> wrote:
>
>> Hi all, Monday i sliced a 3 1/2 lb roast to put
>> in marinade for making jerky...planned to leave
>> in it ziplock bag over night and start it on Tuesday...
>> guess what I just found...talk about feeling dumb.
>> The marinade had some lemon juice and rice wine
>> vinegar in it but I doubt enough to save it. I am
>> pretty sure it needs to be tossed, just thought I'd
>> check here...doesn't smell awful, all I can smell is
>> the marinade. Help???
>>
>> Sue D
>
>Where did you leave it? If it was in the fridge, it's still good,
>though possibly really strong on the marinade, but if it wasn't in the
>fridge, toss it, NOW.
Thanks all, yes it was in the fridge...just finished toothpicking all
the strips of meat and hanging them from the top oven rack. Hope
it didn't make the meat too "un-jerky" :)
We will see.
Thanks again,
Sue
|
|
|
| sf |
On Fri, 30 Jul 2004 20:57:17 GMT, Sue D.
<res0aarj@verizon.net> wrote:
> Thanks all, yes it was in the fridge...just finished toothpicking all
> the strips of meat and hanging them from the top oven rack. Hope
> it didn't make the meat too "un-jerky" :)
> We will see.
Have you used that marinade with jerky before?
It doesn't sound right for beef (to me).
Practice safe eating - always use condiments
|
|
|
| Katra |
In article <j16lg0d8hei81bu312apb8evheh0u3uinp@4ax.com>,
Sue D. <res0aarj@verizon.net> wrote:
> Hi all, Monday i sliced a 3 1/2 lb roast to put
> in marinade for making jerky...planned to leave
> in it ziplock bag over night and start it on Tuesday...
> guess what I just found...talk about feeling dumb.
> The marinade had some lemon juice and rice wine
> vinegar in it but I doubt enough to save it. I am
> pretty sure it needs to be tossed, just thought I'd
> check here...doesn't smell awful, all I can smell is
> the marinade. Help???
>
> Sue D.
If you refrigerated it at a good, cold temp., it should be okay.
I've marinated jerky for up to 5 days..... as long as it's nice and lean.
K.
--
Sprout the Mung Bean to reply...
>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.d...=0&userid=katra
|
|
|
| Katra |
In article <410AB00E.D411750D@monmouth.com>,
Nancy Young <qwerty@monmouth.com> wrote:
> zxcvbob wrote:
>
> > I thinks it's probably OK if it was refrigerated the whole time.
> > But if you are really concerned, cook the meat (stirfrying might be
> > interesting) instead of drying it into jerky.
>
> I'm sure it's fine to eat, but I think you'll be disappointed in the
> texture. Who knows.
>
> nancy
No, I've found that longer marinades result in more tender jerky.
K.
--
Sprout the Mung Bean to reply...
>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
http://cgi6.ebay.com/ws/eBayISAPI.d...=0&userid=katra
|
|
|
| Sue D. |
On Sat, 31 Jul 2004 02:02:26 GMT, sf <nobody@comcast.com> wrote:
>On Fri, 30 Jul 2004 20:57:17 GMT, Sue D.
><res0aarj@verizon.net> wrote:
>
>> Thanks all, yes it was in the fridge...just finished toothpicking all
>> the strips of meat and hanging them from the top oven rack. Hope
>> it didn't make the meat too "un-jerky" :)
>> We will see.
>
>
>Have you used that marinade with jerky before?
>It doesn't sound right for beef (to me).
>
>
>Practice safe eating - always use condiments
Oh that's not all that was in it...just added lemon juice and a little
rice vinegar for tenderizing...had soy sauce, liquid smoke, some
teryaki sauce and other stuff also...yeah I agree lemon juice and
rice wine vinegar by themselves would be pretty bad :p
Sue
|
|
|
|
