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 #1 of 5
11/9/13 at 3:08pm