Author Topic: another question  (Read 1206 times)

Offline madsmoker

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another question
« on: August 19, 2010, 06:02:25 PM »
just wondering if you can over cure your meat as in to many days not to much cure

Offline KevinG

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Re: another question
« Reply #1 on: August 19, 2010, 07:48:36 PM »
The longer you leave it in a cure, the more it tries to reach equilibrium in salt content. This usually translates to being too salty. If the meat has a bone in it, it may develop bone sour even if kept at low temperatures in the refrigerator. This might take over 30 days though.
« Last Edit: August 19, 2010, 07:55:48 PM by KevinG »
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