: How long can I store pork shoulder in the fridge if cooked with high content of salt I cook usually 1kg block at 65°C for 6 hours with 40g (4%) of salt, 10g (1%) of sugar, and a good amount of white and black pepper. After

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How long can I store pork shoulder in the fridge if cooked with high content of salt
I cook usually 1kg block at 65°C for 6 hours with 40g (4%) of salt, 10g (1%) of sugar, and a good amount of white and black pepper.

After cooking it, I cool it in an ice bath, then I store it in the fridge; first, one day uncovered, so it dries out a bit, and then in a Tupperware.

It tastes like ham, and I slice it for my breakfast sandwiches.

My question is, for how long would it be safe to keep it? I tried it up to 6 days after, and I don't feel any change in the taste or the texture, but I don't know if I am pushing the limits. On the other hand, I guess that the high content in salt may help to preserve it.

Any ideas?

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