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SmokingMeatForums.com › Groups › UK Smokers › Discussions › Curing chump joint

Curing chump joint

post #1 of 3
Thread Starter 
Curing a chump joint immersed in salt. Got to be cured for 9 days (3 days per kilo). Can I use the salt again? If I dried it out... just thinking really.
post #2 of 3
No, discard it. It's drawing moisture out of the meat and into the salt, along with any bacteria etc on the surface.
post #3 of 3
Thread Starter 
I didn't factor bacteria into it as salt makes it inhospitable for breeding but better safe than sorry.
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