Pork - question about refrigeration times

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rgautheir20420

Master of the Pit
Original poster
Jun 11, 2014
1,126
60
Crest Hill, IL (Chicagoland)
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? 
 
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.

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