Am I correct in thinking that curing meat does not 'cure' the fat ? If fat does not get cured, how does this affect the amount of cure used, and the time required to cure ? For example, say you have an extremely fatty piece of meat, say 50 % fat, and it weighs 2 lbs. Given that half of the weight is fat, should you use the correct amount of cure and time for 2 lbs, or 1 lb ? If I'm totally out to lunch on this, it won't be the first, or last, time.
Just curious.
Just curious.
