Busy guy brine time

[ThunderLund78]

One thing I've noticed as I get more and more into smoking is that if I want to do anything that requires a long brine or curing process, is that it's really hard to plan ahead :).  I really ONLY have time to do any kind of cooking on the weekends, and with a 5 and 7 year old, family activities, etc, weekends that you think you might have a few hours get taken up really quick.  So I start the curing 7-9 days out sometimes (depending on the recipe), but when the big day arrives, I've accumulated a list of other necessary errands.  I can only imagine how hard it will be when the kiddos get a little older and have more activities, sports, etc.

So my question is, how far past your normal time can you go?  (I'm guessing you don't want to cut it short)  Can meat get over-brined and ruined or can you just soak it for a few hours in water to tone down the salinity? At some point even heavily salted/cured meat has to turn bad.

 

Would appreciate any advice on brining flexibility.

[JP Z]

I've been told with this type of brining (Pop's Canadian Bacon) Some folks have had their loin in the brine for as long as 3 weeks.  So I would think you are safe to over brine a few days if you need to hit a weekend.

[reinhard1]

Sure you can go over the 9 or 10 day brine.  The more days over that will make the meat more salty.  So I would say stay close to the brine time if you can.  Brine time depends on the thickness of the meat or the "volume" of the meat you want to cure.  I've had things come up also but It's best to stay close for the best results.  good luck.