Linguaphonic, morning.... Each chunk of meat is different as far as the moisture goes....
Sorry... basic dry cure, mixture of
pound of salt
8oz of sugar
10 tsp instacure #1
It appears you may have added too much of cure#1 to the chunk of meat if it is in fact 4#'s.... The numbers in the table below are maximums for reference.... by my figuring, you should have added 3 tsp of cure #1 to the meat.... Where did you get your numbers ??? Just curious... If it was a misprint, this could be helpful to others to correct it.....
You might check what you did to be sure you added that amount of cure.....
To dry cure 25 lbs of pork butts and to stay within 625 nitrite limits we need 4 times more of Cure #1, in our case 4 ounces. Keep in mind that when you add Cure #1 (there is 93.75% salt in it) you are adding extra salt to your meat and you may re-adjust your recipe.
|Meat for Dry Curing
||Cure #1 in ounces
||Cure #1 in grams
||Cure #1 in teaspoons
The reason that there are much higher allowable nitrite limits for dry cured products is that nitrite dissipates rapidly in time and the dry cured products are air dried for a long time. Those higher limits guarantee a steady supply of nitrite.