another question

Started by madsmoker, August 19, 2010, 06:02:25 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

madsmoker

just wondering if you can over cure your meat as in to many days not to much cure

KevinG

#1
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.
Rodney Dangerfield got his material from watching me.
Learn to hunt deer www.lulu.com/mediabyKevinG