Pork - question about refrigeration times

Discussion in 'Sausage' started by rgautheir20420, Jun 13, 2014.

  1. I'm setting up to grind some pork for a salami and I've got 1 concern and the pork. I bought the pork chunks last Saturday and chopped them up yesterday (5 days in the fridge). Yesterday I mixed them with Cure #2 and Salt and they are chill in the fridge for another 48 hours before grinding, stuffing, and fermenting. This puts the total time from purchase to stuffed at about 7 days...2 of which they were mixed with  Cure and Salt. Am I good to continue with the process of grinding and stuffing or should I start over? 
  2. chef willie

    chef willie Master of the Pit OTBS Member

    I'd say you are still good to go.....I'm hoping your fridge is running on the colder side of things but the Cure will help out with preserving.
  3. Excellent. Thanks! I was hoping for a little reassurance on this one. If I was cooking it, I wouldn't think twice, but given the nature of the product I'm making, this makes me feel better.

    I love the prompt responses I get from SMF!

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