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How Long Can I Let These TriTips Sit?

danv23
danv23 Posts: 957
in Beef
Just seasoned these with Cosmic Cow, into the fridge uncovered.  How long can I let them be?  I've done 24 hours and really liked it, but can I go 48 hours?  Would they turn out better or worse?  

Thanks!



The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Blaze 5 Burner

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Comments

  • danv23
    danv23 Posts: 957
    Anybody??

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I doubt you'd see a monster difference. I haven't used that seasoning. My guess is you might get more seasoning into the meat and also may draw more moisture out depending on how much salt is in the rub. I'd also recommend placing them on an elevated wire rack. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • danv23
    danv23 Posts: 957
    NPHuskerFL said:
    I doubt you'd see a monster difference. I haven't used that seasoning. My guess is you might get more seasoning into the meat and also may draw more moisture out depending on how much salt is in the rub. I'd also recommend placing them on an elevated wire rack. 
    Thanks man! The 2nd ingredient is salt so it must have a good amount.  I bought it at the mother ship while i was getting a part warrantied. They are on a broiler pan top with the broiler pan underneath.  I'm about to go flip them over.  The wife said she wants me to make them tonight so I guess it will be another 24 hour type cook.  I just wanted to make sure the meat wouldn't be all jacked up if i left them for 48 hours.  Thanks again, and I hope you are feeling better.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    If you could cure meat in two days with minimal salt/sugar, i would be thrilled.  

    you are good to go. No worries about any changes to the meat

    sugar draws out more water than salt does actually. In either case, you won't see any negatives 

    may even gove you a better crust

    i had to delay cooking ribs for a week, and they had a lot of rub on them. There was no negative effect
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • danv23
    danv23 Posts: 957
    Darby_Crenshaw said:
    If you could cure meat in two days with minimal salt/sugar, i would be thrilled.  

    you are good to go. No worries about any changes to the meat

    sugar draws out more water than salt does actually. In either case, you won't see any negatives 

    may even gove you a better crust

    i had to delay cooking ribs for a week, and they had a lot of rub on them. There was no negative effect
    Great point, and thank you!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter
  • danv23
    danv23 Posts: 957
    Smoked with oak at 250 till IT of 125. 525 sear for 1 min per side, 10 min rest. Big fan of the 24 hour seasoned in the fridge part too.


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter

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