I'm setting up to grind some pork for a salami and I've got 1 concern and the pork. I bought the pork chunks last Saturday and chopped them up yesterday (5 days in the fridge). Yesterday I mixed them with Cure #2 and Salt and they are chill in the fridge for another 48 hours before grinding, stuffing, and fermenting. This puts the total time from purchase to stuffed at about 7 days...2 of which they were mixed with Cure and Salt. Am I good to continue with the process of grinding and stuffing or should I start over?
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6/13/14 at 1:00pm