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Haha you're probably right. Maybe I'll just make I to lardons and cook over 200F just to be safe. I read that's the minimum temperature that kills the botulism toxin.

Hello all, I did several slabs of pancetta with IIRC cure 2 back in Feb/March and forgot about it for 3-4 months in one of my temperature and humidity controlled fridges, hanging at 50F/55RH. Several were rolled, most were in flat slabs so that I could give them out for the summer. I took a...