1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Recommended Wet Curing Times

By pops6927, Oct 27, 2015 | |
  1. 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.

    Share This Article


To make a comment simply sign up and become a member!
  1. pops6927
    Up to 30 days is recommended maximum. With curing brine this mild, it won't 'over cure'.
  2. reptile73
    Is it harmful to keep meat in brine for to long. The reason I ask is that I drive truck and sometimes things like chickens I might have to leave for a week or so.