Drying Salt Cod. Have I done this correctly?
Following Michael Ruhlman's Charcuterie section on Salt Cod I have had a piece of cod stinking up my fridge for the past 7 days (actually 8 days, 24 hours for curing in the salt, and then 7 days drying since rinsing off the salt). The thinner end of the fillet is pretty hard but the thicker end still has some 'squish' to it. I am starting to wonder if I didn't cure it long enough in the salt for the thick part. Does anyone know if it just needs more drying time or if I didn't cure it enough and need to try again with a fresh piece of fish? Is my cod safe?
Thanks in advance for any advice.
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