Question about Cure Time

Discussion in 'Info and Practices' started by donr, Jun 28, 2013.

  1. donr

    donr Smoking Fanatic

    I'm good at forgetting about the meat curing in my basement refrigerator.  So far I have only use the brine & dry rub curing methods.  No long curing of sausage or the like.

    Does it hurt anything if you cure for longer than the calculated time?  I'm thinking it shouldn't.  Once equilibrium has been reached, it stays there.  How long can I leave meat curing & have it still be good?


  2. For some reason i am thinking 45 days is ok. I know i have gone weeks with no problem. What are you curing? how long has it been in?

    Remember to post Qview.

    Happy smoken.

  3. donr

    donr Smoking Fanatic

    I just started some fairly generic Canadian Bacon.  The weather around here can play havoc with when is a good tome to cold smoke as well.  Thanks for the info.


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