A question was asked on another thread here that I thought was a good question and I didn't see the answer I thought the question asked, so I am starting another. How long is too long to cure wet or dry? I can only smoke on weekends
no time the rest of the week. I understand the proper cure times and have found most all answers for cure times here but lets say I have been curing in preperation for smoking this weekend and something happens and I can't will the meat be safe to leave in the fridge for another week in the wet or dry cure till I can smoke again next weekend?