Another newbie question I'm afraid...I know that the fresher the piece of meat the better but can you cure a piece that is a day or so away from its Use By date? I don't like to get too hung with UB dates however the curing process works by preventing the bacteria growth; if that has already started to some extent can you still preserve it or are you just asking for trouble?
Also, can you 'over-cure'? If you leave a piece of meat too long in the curing process does it get saltier or tougher?
Thanks in advance
Also, can you 'over-cure'? If you leave a piece of meat too long in the curing process does it get saltier or tougher?
Thanks in advance