Below is a photo of 50lbs sausage hanging in my fridge. They are the same color now (12 hours later) as they are in this photo from last night. It's been awhile since I did my last batch and I am thinking that I should see a little pink or curing effect by now.
I need to cold smoke these in a couple of hours (18 hours since stuff and hang) or I have to wait until Thursday morning (36 hours from stuff and hang). Am I being impatient or did I make a math mistake?
Here were my numbers (checked twice at scale and again on cure calculator)
13608 Pork Shoulder
34 grams Instacure #1 = .0024985 (156ppm)
9072 Pork Shoulder
23 grams Instacure #1 = .0025352 (158ppm)
Any input would be greatly appreciated..Also if it improves flavor, I am fine with smoking at 36 hours versus 18.
Thanks in advance -