I purchased some pink cure #1, from a meat shop but it did not come with instructions on how much to use (quantities). I looked it up online and came up with many conflicting results. However, I used a recipe I found online to cure a pork picnic for 24 hours, then soaked it in water to remove excess salt. It is still smoking but now I am worried that maybe I messed up and want to get some professional opinions.
The recipe is as follows:
For an 8.5 lb pork picnic I used
1 gallon of water
3/4 cup brown sugar
1/4 cane syrup
1/2 cup kosher salt
3 TABLESPOONS of PP#1 (6.25%)
Let soak overnight, then wash off and soak in water for an hour.
Dry rub with traditional rub and brown sugar.
I have read where people say use 6 TBS of PP#1 per gallon, but I still worry. The pork picnic is still smoking but I would rather throw it out then make someone sick.
Do you think I am good to serve the picnic. I have learned my lesson and will be buying a scale ASAP before I do anymore smoking.