Six months ago or so had some relatives dropping by so picked up a tri-tip and dropped it in a storage bag with a bottle of Ken's Steak House Zesty Italian dressing for an over night soak with the intention of half an hour in the smoker and finished in the oven. They arrived long before their projected time and after a few decided a restaurant was a better idea than me cooking. The meat was forgotten about for three weeks in the garage frig. Upon discovery it was headed to the garbage can but looking at it real close so no offending issues so opened the zip lock bag and it smelled like the day I dropped in the bag. Needless to say ended up with a few days of really good sandwiches.
About two months ago I was in the super market and saw a rump roast that had been in the display case long enough to have two mark down stickers so figured I'd conduct a little experiment. Upon arriving home dropped the roast in a two gallon zip lock bag added a bottle of the marinate used above and put it the frig for six weeks. Did turn the roast every week or so in the bag.
Pre-oven, did add some bacon (like bacon)
Hour and half later (350)
Final result, (cold slice)
Half inch slice is pretty much fork tender other than a little connective tissue that you can't beat out of this cut of meat.
Have a sirloin roast going now, although added a bunch of garlic and pepper flakes, see what two months look like.
MrPaco "hey Pete its not called hoarding, its called connoisseur savior of all things computer related"
interesting, as long as the meat is kept under 4 Degrees C, with the air removed (Vacuum packed recommended) and a generous amount of sodium is part of the mix, any meat should last 6 months easily. Air is the killer, pull that out, carry on as long as you wish.