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Help! Did I use too much Prague Powder #1?

post #1 of 3
Thread Starter 
I used this recipe...
http://ilovemeat.com/homemade-bacon-part-1-cure/

And I accidentally used 2 tbs of Prague powder 1, how bad is this? Do I need to toss the meat out? I started it about two hours ago (3pm CST, 12/4) and just realized my mistake
post #2 of 3

2 Tbs of PP#1 is enough for 30 lbs of meat.  What is the weight of the meat you are curing?

post #3 of 3
rinse it and start over... His recipe is a little heavy on the salt and sugar....
For 10# of bellies, I would use 2 tsp. cure... 2% salt 20 ish grams... 1% sugar, 10 ish grams... rub it all in and refer for 14 days... turning daily.... rinse, dry and refer for another week... then smoke.... I have found those times/days to provide the best flavor...
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