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| How long should meat be cured? | to Top |
For dry cured bacon, 7 days per inch of thikness at 36-40F. For dry cured ham, count on a month for a 15-pound ham or approximately 7 days per inch of thickness or 2 days per pound. Combination cure hams and partially skinned short-cut hams take approximately 5 days per inch or 1.5 days per pound. Mark your curing process and date of treatments on the calendar.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa.,, p. 87
Updated: Saturday, December 29, 2007.
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