Is my five week old glaze still good?

[Danny B (Albany GA)]

I made Myron Mixon's hog glaze recipe New Years Day http://www.epicurious.com/articlesg...myron-mixons-prize-winning-st-louis-ribs.html. His recipe says its good for up to two weeks. My question is that if everything I made it with is still in my refrigerator(except the light corn syrup) and is still good according to the dates on the jars why wouldn't the glaze still be good? Any thoughts? I've got some ribs on and was wondering if I needed to make a new batch. Thanks.

 

[Tony R]

I think it would still be good. But I'm no scientist.

 

[Bob Sample]

I'd use it.

 

[Linda]

I think there will be no problems as long as there's no mold and during the first cook you didn't contaminate the glaze by "double-dipping" the mop back into the whole batch.

 

[timothy]

I would guess it's more about flavor than actually going bad. Maybe in his experience after two weeks it starts to loose some of that flavor.
I would taste it and see what you think?

Tim

 

[Frank H]

With the cautions that everyone has given , if it still tastes OK , I'd use it. FWIW