Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys,
8-10 days buckboard bacon,
10-14 days belly bacon, pork shoulder, whole butts,
3-4 weeks whole hams,
10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)
If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.
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