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