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time for cure to act

Joined Nov 25, 2012
Does anyone here know how long it takes for the cure to be in contact with the ground sausage meat, before the meat can be considered "cured?" In other words, after I add the cure to the meat block, how long must I wait before I can let the product hold in the temperature "danger zone?" Any scientific knowledge of the answer to this question? I assume there has been a study of this issue somewhere. Thanks.


Legendary Pitmaster
OTBS Member
Group Lead
Joined Feb 9, 2009
Hi Joe.  I'm sorry...I can't answer your question, but you'll probably get more responses and better advice if you post this question over in the Preserving Food Forum/Curing Subforum.

Good Luck!

Joined Nov 25, 2012
oops. Egad. I have not posted in a long while, and forgot I was in the wrong location. Thanks! I hope I can figure out how to move it, or do the moderators do it?

gary s

Gone but not forgotten. RIP
OTBS Member
Joined Jan 6, 2011
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........  


Smoking Guru
OTBS Member
SMF Premier Member
Joined Feb 3, 2009
I let it go overnight, not so much for the cure to work but to let the flavors meld together.

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