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- Joined Sep 12, 2009
21 Days is a long time for Dry Curing , but soaking long enough should take care of it.So, I was curing 2 turkey breasts to do this and wouND up curing then for almost 3 weeks (circumstances). Will they be ok if I soak them long enough? I he done it with pork belly and loin and never had a problem, just wasn't sure due to it being poultry. Thanks KS in advance!
Just keep Fry-Testing small pieces, and changing the water until you're happy with the Salt Flavor.