by onewheeler » Wed Nov 06, 2013 5:10 pm
That one did have cure #2. However, I've done fillet of pork without cure, just salt, and it was still good after at least six months. Both just stored in the 'fridge in an unsealed plastic bag or wrapped in cling-film. Duck breast, pork fillet or similar thin cuts should dry quickly enough to get to a safe level of water content fairly quickly. Being nervous, I'd use cure now whatever.
Martin/