The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › I used too much Instacure#2 › I used too much Instacure#2
Hello here’s my opinion, I made a prosciutto last September , it cured for three weeks I also had cut mine into four pieces it then dried for 13 weeks and had a 38% weight loss. I don’t think it would take much longer for yours but it all depends on your environment in your fridge. Jan is right they do hang for up to a year or longer but I think tha is a full ham not cut and with the bone in. I think I would air on the side of caution and toss it, start over and then you will know for sure. I just hope it wasant a Heratige pig.