Originally Posted by archeryrob
These went in Sunday night to the basement fridge. All noticeable change pretty much happened in the first 24 hours. The salt and sugar disappeared and water extruded from the meat. All meat got thicker, or less flexible quickly. How are you sure when its done ready for smoking? I have no problem waiting until Monday to smoke it, but why wait 6 or 7 days when tenderquick says right on the bag it its ready in a day? It says 4 - 6 hours to full cure?
So why does everyone on forums like this say to wait 6 days or so and Morton's says it can be ready the same day? Does it just cure from Botulism in 4 - 6 hours and not penetrate into the meat fully?
Morton's doesn't give proper directions for curing things for smoking, on the package.
Even in their book, they end up cooking the meat at 350°.
I include how I calculate my curing in all of my Step by Steps (including the one I gave you above).
I go by a formula I learned here 7 years ago:
2 Days for every 1/2" (thickness), Plus 2 Days.
Then I add another 2 or 3 days to that. (whichever suits my schedule best)
Others go by 7 Days per Inch.
Both are fine. IMHO