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time for cure to act

post #1 of 5
Thread Starter 
Does anyone here know how long it takes for the cure to be in contact with the ground sausage meat, before the meat can be considered "cured?" In other words, after I add the cure to the meat block, how long must I wait before I can let the product hold in the temperature "danger zone?" Any scientific knowledge of the answer to this question? I assume there has been a study of this issue somewhere. Thanks.
post #2 of 5

Hi Joe.  I'm sorry...I can't answer your question, but you'll probably get more responses and better advice if you post this question over in the Preserving Food Forum/Curing Subforum.

 

Good Luck!

 

Red

post #3 of 5
Thread Starter 
oops. Egad. I have not posted in a long while, and forgot I was in the wrong location. Thanks! I hope I can figure out how to move it, or do the moderators do it?
post #4 of 5

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........  

Gary

post #5 of 5
I let it go overnight, not so much for the cure to work but to let the flavors meld together.
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