How far in advance can I stuff a joint of pork before cooking?

cafe_carl

In Nigella’s book, “Nigella Christmas”, she makes a rolled stuffed loin of pork. The loin is flattened, stuffing is laid upon it, and it is then rolled, wrapped in bacon and tied with string to keep it together. Nigella has lots of “Make Ahead Tips” in the sidebars of this book, which is great for Christmas, because there is a lot to do. For this, the tip is: Stuff and roll the look up to 6 hours ahead. Keep covered in the fridge. Allow 20...

Originally asked by bornfromanegg on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

Your recipe mentions a marinade: Put all the marinade ingredients into a large freezer bag, with the opened, flattened loin. Leave the bag overnight in the fridge (in a lasagne-type dish) or just while you are making the stuffing and waiting for it to cool. I suppose the 6 hour limit you're asking has to do with the marination: it will continue to change the meat texture if you do it too far ahead of cooking, even after you remove the meat from the bag. Also it might impart some of that flavor on the stuffing, which you might not want.

Full answer by Luciano: https://cooking.stackexchange.com/a/122993 (CC BY-SA 4.0).

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