Can you cure pork too long?

atcnick

Smoking Fanatic

Original poster

Jan 1, 2010

381

40

Longview, Texas

• Jan 13, 2010

• #1

I'm using a Polish recipe for Polska kielbasa wedzona. It calls for curing the cubed pork for 48 hours. What happens if I cure it longer? Say..96 hours for instance? What happens? Is it bad or good or neither?

Any input is appreciated.

 

mulepackin

Master of the Pit

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Dec 27, 2007

1,328

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Central Montana

• Jan 13, 2010

• #2

I "believe" that curing is a chemical change that occurs in the meat. Once it has happened, it is done. It doesn't continue. Other processes can continue with time, enzyme breakdown with dry aging for example, but not curing. Somebody correct me if I'm wrong, I'm at work and no access to resources.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Jan 13, 2010

• #3

At some point you lose the advantage of the cure- when all of the nitrates/ites have been converted. 96 hours is no where near long enough, as long as the correct amount has been used in the process, and curing temps have been maintained. Talking weeks-

 

mballi3011

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Mar 12, 2009

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• Jan 13, 2010

• #4

As long as you are using tender quick or prague#1 you are fine with leaving the cure for another couple of days.

 

got14u

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Oct 12, 2008

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WYOMING

• Jan 13, 2010

• #5

Make sure to do a fry test if it was that long. You might want to soak it in water to get some of the salt out...as for safety I agree with everyone else here.