Put a rack of St Louis Style Ribs in the cure bath Tuesday the 15th with a plan to take out Tuesday the 22nd. Well life got in the way so it is still there, and without an opportunity to mess with it until at least tomorrow, which will be 14 days. Any thoughts on quality of the meat once finished? Any safety issues?
I used 1.5% salt, .75% sugar, weighed water and meat for total weight. And Cure #1 per popular calculator.
Rick
I used 1.5% salt, .75% sugar, weighed water and meat for total weight. And Cure #1 per popular calculator.
Rick
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