Just remembered I put 2.5 kg pork neck into EQ cure in early March following 2 guys and a cooler recipe (3% salt, 0.25% instant cure #2, spices) — it was vacuum-packed in the fridge for 8 weeks.
Smells and looks alright though, and as far as I understand with EQ it could chill in the fridge indefinitely — the only thing that might suffer is the texture.
Is this correct? Should I just hang it?
by TwoSeveral749
2 Comments
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If the vacuum bag was still sealed I’d hang it