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Pork - question about refrigeration times

post #1 of 3
Thread Starter 

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? 

post #2 of 3
I'd say you are still good to go.....I'm hoping your fridge is running on the colder side of things but the Cure will help out with preserving.
post #3 of 3
Thread Starter 

Excellent. Thanks! I was hoping for a little reassurance on this one. If I was cooking it, I wouldn't think twice, but given the nature of the product I'm making, this makes me feel better.

 

I love the prompt responses I get from SMF!

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