Finishing Sauce Shelf Life

[BigTerp]

I make a version (Meatheads) of an East Carolina vinegar based mop/finishing sauce that I keep in the fridge for my pork shoulders. How long would you guys be comfortable using it? I got a batch in the fridge that's probably pushing a year old. Should I toss it and make up another batch, or you all think it's good to go? Below is the recipe. I can't see anything that would necessarily spoil or go bad, right?

1 1/2 cups of distilled vinegar

1 teaspoon hot sauce

2 tablespoons sugar (white, light brown, or dark brown)

1 tablespoon salt

2 teaspoons crushed red pepper

2 teaspoons finely ground black pepper

 

[SmokerKing]

I use Myron Mixon's version, similar ingredients to yours.
I've gone 4-5 months on mine.
Cheap to make, go fresh.

 

[93_confirmed]

I can't imagine it ever really going bad with vinegar being the base. I've kept mine (same recipe) for a few weeks with no issues.

 

[NCGrimbo]

I would look at any best by dates on the ingredients and use the closest date as my new best by date. Then keep it in the fridge until it's gone or that date comes along.

 

[SweetHeatBBQnSC]

Don't know about a year but that sauce can make it many many months with no problem with all the vinegar.

 

[BigTerp]

Thanks for the replies. Going to whip up a fresh batch. Simple and cheap enough to make anyway.