A reference was made in another thread to waiting until the outside of a cured, whole muscle reached safe external surface temperature before inserting a thermo or injecting a marinade.
My question
"Did curing the whole muscle make the interior of the meat less susceptible to bacterial growth or does it just kill existing bacteria?" If you penetrate a cured whole muscle do you have to follow the 4 hour rule?
My question
"Did curing the whole muscle make the interior of the meat less susceptible to bacterial growth or does it just kill existing bacteria?" If you penetrate a cured whole muscle do you have to follow the 4 hour rule?