Hello from Ohio

margo

Newbie

Original poster

Jan 4, 2015

3

10

• Jan 4, 2015

• #1

Thanks for the add to your site. I found your site while surfing the web looking for an answer about curing meat. I am from the great state of Ohio. I am fairly new to smoking meat. I use an electric Masterbuilt smoker. Today I was getting everything ready to make trail Bologna. I am using a total of 15 pounds of meat 10 venison and 5 pork. After mixing everything and already putting in the casings I realized that I used way way to much cure. I was suppose to use .06 oz and instead I used 6 oz of cure. I have not smoked the meat yet. My question is should I just throw this out or what can I do at this point. Thanks in advance for any help you can give me

 

bear55

Master of the Pit

Jan 7, 2013

1,002

30

South Mississippi

• Jan 4, 2015

• #2

I am not an expert by any means on meat curing, however I think this has to go. 

 

margo

Newbie

Original poster

Thread starter

Jan 4, 2015

3

10

• Jan 4, 2015

• #3

Bear55 said:

I am not an expert by any means on meat curing, however I think this has to go. 

Click to expand...

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 4, 2015

• #4

  Good evening and welcome to the forum, from a windy and cold day here in East Texas. Lots of great people with tons of information on just about  everything. 

Gary

 

hamrhead1971

Smoking Fanatic

Nov 30, 2014

661

59

Central Louisiana

• Jan 4, 2015

• #5

Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
I don't know much about curing but .06 oz sounds like a small amount of cure for 15 lbs of meat. That being said, if it called for .06 oz and you put 6 oz, I would have to grit my teeth and use it for dog food.

 

margo

Newbie

Original poster

Thread starter

Jan 4, 2015

3

10

• Jan 4, 2015

• #6

Thanks for the advise. I can not believe I messed this up after spending all day trimming and grinding all that meat. Funny thing is I would of thought that the meat would of looked and felt strange but it did not. I have searched all evening for a clear answer to this. Everything I have read just talks about if you don't use enough cure and how sick you could get but nothing on what happens when you add way to much cure. The Bologna is in the refrig now as I was going to smoke tomorrow. Guess I will be putting in trash instead of smoker in the morning.

 

hamrhead1971

Smoking Fanatic

Nov 30, 2014

661

59

Central Louisiana

• Jan 4, 2015

• #7

If it will keep in the frig, I would hold onto it for a day or two. Try asking your question in the curing area of the forum and see if someone can help you more. I would hate for you to throw that much meat away if it could still be good.

 

hamrhead1971

Smoking Fanatic

Nov 30, 2014

661

59

Central Louisiana

• Jan 4, 2015

• #8

Looking around in the curing forum, it seems that using too much cure is extremely dangerous. Seems that I might have killed my dog if I would have followed my earlier post. Further reading says to throw it away.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 5, 2015

• #9

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q... 

As said above If it is not good for you it is not good for the dog. Start you post in the

sausage curing area. Also post what cure you are using. 
Happy smoken.
David

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 5, 2015

• #10

Bummer, but better safe than sorry

Gary