Shelf Life

[jeremywatco]

Hi there,

Took our first pig to the processing guy last week. He killed the pig on Thursday and processed it on Tuesday. I picked up all the meat Tuesday afternoon... everything went into the freezer except the slabs which he wrapped in butcher paper and I placed in the fridge. My intention was to start curing it immediately, then smoke, then slice & freeze. Well, the week got away from me and here it is Friday morning and I still havent done anything with the pork belly slabs. I did a little reading and it seems like slabs uncured are only good for about 1-2 days. Truth? Is this meat destined for the dumpster now or can I start the cure today?

 

[indaswamp]

If the slab bacon has been kept in a cold refrigerator, I would still cure them with a dry cure. You are 7 days from kill date....
But do put them in cure as soon as possible this weekend.

 

[indaswamp]

Note:
I picked up a whole leg ham off a pastured Berkshire from my butcher to cure and make boneless prosciutto. The Leg was 6 days out from kill date. Cured fine and is drying in my chamber now....