Originally Posted by Don Marco
I´ve 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,
Did you add additional curing salts to the Buckboard cure?? What type and how much?
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