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Unread 10-25-2012, 12:37 PM   #18
landarc
somebody shut me the fark up.

 
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I press the meat all the time, with a weight. But, you have cured it long enough that it wonh't be a problem. If you used the right amounts, per the instructions, then you should be fine. With meat, you can always trust your nose with spoilage.

Cook it up, that is the best way to know for sure. There will not always be a lot of liquid with that small amount of meat.
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the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
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