I'm eyeing this
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Whoa there 'puter . . . I'm eyeing this recipe http://food52.com/recipes... which is meant to be consumed within a week after curing and roasting. I don't need my meat to be pink.
No, not necessary. They help inhibit bacteria and botulism spores but if it's being eaten immediately, those nasties would not have a chance to flourish anyway.
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