- Jan 13, 2015
- 156
- 17
Right, just cured these two loins. Both been in dry rub/brine for 10 days. The dark one is a sweet molasses cure, the other is a simple salt/sugar cure, which has been cold smoked over hickory dust for 24 hours.
How long do you guys think these will keep in the fridge without freezing/vac packing etc?
How long do you guys think these will keep in the fridge without freezing/vac packing etc?