I started some dried beef on 1/4 using BearCarver method with Morton Tender Quick. Thickest part was just shy of 2".
I forgot about it until today and wondering if there is any issues with it curing for that amount of time. I have read on here you cant over cure but wasn't sure if there were other areas of concern. Meat still looks and smells fine
Thanks for you help
Rick
I forgot about it until today and wondering if there is any issues with it curing for that amount of time. I have read on here you cant over cure but wasn't sure if there were other areas of concern. Meat still looks and smells fine
Thanks for you help
Rick