How old is too old meat for curing?

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How old is too old meat for curing?

Postby ped » Sun Jan 26, 2014 6:00 pm

Assuming you know when the pig was slaughtered how many days would you say could pass before you felt that the meat is not only past it's best but really not at all good for curing?
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Re: How old is too old meat for curing?

Postby quietwatersfarm » Sun Jan 26, 2014 6:03 pm

Depends entirely on conditions its been kept in and age/type of pig really.

We often let older larger animals hang for just over a week, that always seems about right.

They are the best for sausage and curing.
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Re: How old is too old meat for curing?

Postby ped » Sun Jan 26, 2014 7:11 pm

So it is in fact good to hang pork for a while rather than straight from abattoir to butcher to consumer?
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Re: How old is too old meat for curing?

Postby quietwatersfarm » Sun Jan 26, 2014 7:15 pm

definitely.
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Re: How old is too old meat for curing?

Postby ped » Sun Jan 26, 2014 7:45 pm

Well, something else I have learnt! I thought that pork was the only meat that should be as fresh as possible :oops:
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