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Ground Beef Minimum Required Cure Time

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  • Ground Beef Minimum Required Cure Time

    Was gonna make some snack stix from ground beef/pork. Usually I mix everything up , incl the cure of course,stuff and leave in fridge overnite then smoke next day. If pressed for time what is the minimum time you guys would recommend letting the ground meat sit and cure before putting on the smoker ? Would 6 hours in the fridge suffice ? Thanks.

  • #2
    6 hours would be fine. Cure time on ground meat is in fact nearly instantaneous due to the total surface area in contact with the cure. And inside the 4 hour window..the rising temps in the smoker increase cure rate exponentially anyway.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Perfect.....Thanks Rich.

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      • #4
        Not quite instantaneous, But within a few hours certainly.
        Made In England - Fine Tuned By The USA
        Just call me 'One Grind'



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        • #5
          Great.. Thanks. :)

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          • #6
            Originally posted by curious aardvark View Post
            Not quite instantaneous, But within a few hours certainly.
            Sooo... OK. Not on it’s own at 40°. But assume one adds cure, stuffs and smokes immediately. With the increase of reaction time of the cure Vs any bacterial increase, can we assume..”pretty immediately”?
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              Originally posted by Richtee View Post
              Sooo... OK. Not on it’s own at 40°. But assume one adds cure, stuffs and smokes immediately. With the increase of reaction time of the cure Vs any bacterial increase, can we assume..”pretty immediately”?

              Especially for Us old guys!!!
              We move slow enough for the Cure to catch up!!

              Bear
              Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
              Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


              Mom & 4 Cub litter---Potter County, PA:

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              • #8
                Originally posted by Bearcarver View Post
                Especially for Us old guys!!!
                We move slow enough for the Cure to catch up!!
                OK... !
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                • #9
                  Originally posted by Bearcarver View Post
                  Especially for Us old guys!!!
                  We move slow enough for the Cure to catch up!!

                  Bear
                  You'd think they might be working on a cure for us old guys?!


                  Drinks well with others



                  ~ P4 ~

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                  • #10
                    Originally posted by HawgHeaven View Post
                    You'd think they might be working on a cure for us old guys?!
                    There is but it's worse than the "illness"!
                    Mark
                    sigpic


                    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                    Smoked-Meat Certified Sausage Head!

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