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Unread 01-26-2008, 02:27 PM   #1
Don Marco
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Default Buckboard Bacon curing / food safety question

Howdy folks...

Ive just prepared two butts ( ~5 pounds each) for buckboard bacon.
Used a mix of Hi Mountain buckboard bacon seasoning, curing salt and texasbbqrub.

The butts had a "use by-date" of today, were in a clean vacuum bag and didnt have any smell on them.

Will it be okay to cure them for 10 days or should i rather dump them and get "fresher" meat ? Will the curing salt prevent the meat from spoiling ?

Never really thought about that until today, just asking
to be 101 % sure.

Thanks for your input,

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