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?
Thanks
Don
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?
Thanks
Don