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My Boston Butt has been in the refrigerator curing now for 16 days. The correct cure and salt was added. This was a dry rub. It weighed 2782 grams/6.1 pounds to start. Is it cured?? If I cut it open and it’s not cured can I just put it back to cure longer? It was vacuum sealed from about 4 /1/2” to just under 4” at its thickest point. Refrigerator temperature was 37 degrees; it fluctuates upward to 39 degrees at times do to the self defrost.

I quess if I don’t experiment I’ll never know time frames. What should I be looking for when I cut other than grey meat and possibly smell. Odin

The time sounds good, what cure, salt and sugar amounts did you use? There is no simple way of knowing by looking at the outside what the inside is like. Whole muscle cuts usually do not present problems in the interior.

NCPaul

Cure 6.9 grams cure#1, 50 white sugar, 50 brown sugar, 6.4 red pepper flakes, 2.6 black pepper, 2 ground fennel, 1.4 thyme, .6 bay leaf, 2.4 onion, 2.8 garlic powder, 2.7% salt. All approximate.

I’m only asking from a safety stand point. What ya think? Odin

the time in the cure is plenty long enough, toss it in the smoker and enjoy it.

Sounds like a plan