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Messed up. Any ideas

post #1 of 8
Thread Starter 
Good day everybody, I have made a small error and wondering if anyone has ideas on what and if I need to do. I have made multiple batches of bellie bacon and some Canadian bacon in the past using Tender Quick with awesome results.
What I did wrong this time was weigh the tenderquick on digital scale as opposed to using a tablespoon measure. I #@#%$% up on my ounce to grams conversion somehow and doubled the tenderquick. I used 1 oz. per pound as opposed to 1/2 oz. per#. I used 1 oz. of brown sugar as well per pound.
I should have guessed something was wrong last night when I rubbed them by the amount I had. I can be such an idiot at times.
Anyhow I have 12lbs of loin in cure know and wondering what I should do. I did some math and figured out my part per million counts if all the cure is absorbed. Assuming 1/2 % nitrite and 1/2% nitrate in the Tenderquick I come up with just over 300 PPM nitite and the same for nitrate. I believ this is well under toxic levels but over regulated levels.
Will rinsing know help or should I put in a pickle methos instead or just leave and have very salty CB.
Thanks Randy
post #2 of 8
I've heard of people soaking in ice water to remove some salt content after the cure is done. But have never had to do it myself.
post #3 of 8
How many days has it been brining, mybe rinse off now and repackage for the remaining time. or if done brining. Soak over night changing the water frequently, around every 3-4 hours.
post #4 of 8

excess salt

Add some peeled halved raw taters to the soaking water. They help in drawing out the salt.
post #5 of 8
I don't know if this is right or wrong but given the info you have given me, and pretending it were me in the same position, I would scrape any remaining sugar / TQ off of the meat. I would let it cure the correct amount of time.... maybe a day or two extra. I've always understood that you can't over cure meat. I would then soak it really good with a few rinses every hour or so and then do a fry test. If it tasted too salty I would go to soaking again until I got it to the level of taste your happy with. Then I'd smoke that baby. That's what I'd do.
post #6 of 8
Thread Starter 
Thats basically what I did. I decided after 48 hours to pull out wipe off excess (I did not rinse, thought this may remaove all cure) put them in fresh ziplocks. Everthing looks good to this point and I plan on soaking in cold water in the fridge for 3-4 hours and I think I will try the patatoe thing. I plan on soaking Mon. night and smoking Tuesday will let you know how they turned out.
Thanks guys
post #7 of 8


You might not want to soak overnight.
meat will soak up to much water
just hour at a time till salt is how ya like it .
w/ taters it may only take 2 or 3 hrs.
post #8 of 8
eman , I just soaked one overnight with no ill effects, actually it came out better than some others I have made..and to tell you the truth I will probably do all mine with a soak for 12 hours, depending on the saltyness.
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