Another noob question - meat slices ended up marinating/curing for a solid week

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Another noob question - meat slices ended up marinating/curing for a solid week - any issues?

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Just a simple dumb question. I ended up having to leave two batches of sliced meat curing for 7 days. Any issues with that at all? I want to smoke it and dehydrate it or just dehydrate it at 130-140f for some hours until it is pleasing.

Edit: one batch is top round thinner slices, one is pork tenderloin thick slices

Edit 2: I used prague powder #1 with each, if that makes a difference; they still smell 'not rotten'

Edit 3: The meat smelled and looked fine so I dehydrated it as I normally would. It came out delicious and hasn't killed me. Thanks for all the advice!

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Posted: 7 years ago
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