too long in cure?


 
J

James Satriano

New member
I have a pork loin rubed with hi-mtn cure in the fridge for three weeks. I was going to smoke it last weekend but it was too windy. Is this too long of a cure?
 
You're probably fine. While curing too long can sometimes result in somewhat harder textured meat or meat that's too salty you should be okay. Mitigate this a bit by rinsing your meat very well then soaking it for a several hours in cold water, changing the water a couple times. If you wish, trim a little piece off at this point and fry it up to taste salt levels; soak longer if you wish. Drain and dry the meat well and continue with your drying and smoking procedure.
 
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