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too much cure #1 what to do?

post #1 of 9
Thread Starter 

I make 4 pounds of back loin into bacon. I used 4 table spoons of cure #1 and 4 teaspoons of sugar as a rub. I then put them into a ziplock bag and poured maple syrup over it. left it in fridge for 6 days. It is in the smoker now. going to smoke for 3 hours till internal temp is 152. is this safe to eat? will It be too salty? any other info would be great. thanks Brett

post #2 of 9
Thread Starter 

I got confused with mortons tenderquick in a recipe I was using. should have been 1 teaspoon of cure #1.

post #3 of 9
There's a safe limit for a reason.
You used enough for 50 pounds of meat!!!!
Toss it out!


~Martin
post #4 of 9

way too much throw it out.

post #5 of 9

Definitely Toss It !!

 

 

Bear

post #6 of 9

yeahthat.gif

David

post #7 of 9

Nitrate in that amount  could poison you. Chunk it in the trash. Do Not let any animals get hold of it either.

post #8 of 9
Thread Starter 
It gone. The garbage man took it today.
post #9 of 9

Don't worry, there is a reason it required no discussion. You are not the only person to misread a recipe. You should have seen my experiment with Salt Peter, long before I knew of here or anywhere else to assist me. I knew I needed a quick cure to be save, just not the right way to do it. LOL My brisket was grey!

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