You do NOT want to add more nitrite.... Nitrite is a poison that can kill you if added in high quantities... All you want to kill is the botulism and other pathogens that it helps control... Nitrite combines with something in your blood and prevents your blood from carrying oxygen to your organs, muscles, brain etc....If the cure #2 added would indeed work and the added level of nitrite is not harmfull with the only problem being the added salt couldn't I just add more meat to the mix?? That pure nitrate sounds like the best idea but might take a while to get to me as I live in Canada and of course the Canadian site doesn't carry any. Also Dave that scale I have is for grams. Sorry to keep this going
In my opinion, anyone that deliberately tells you it is "Safe or OK" to use twice the amount of cure, should be taken off of your list of folks to listen to...I get that but would 4oz of cure 2 cantain high enough quantities to be that harmful. I guess I'm just getting confused now some say yes some say no. I will just smoke it to be safe
I agree with Dave and there has been a few of us made some salami using cure #1 take a lookI get that but would 4oz of cure 2 cantain high enough quantities to be that harmful. I guess I'm just getting confused now some say yes some say no. I will just smoke it to be safe
Months of drying requires nitrate that will convert to nitrite by bacterial action... that's why cure #2 needs to be used... Nitrite does dissipate over time...Not trying to start an argument....and I am the last person here to push for use or nitrites...BUT: twice the dose would bring the nitrite level to aprox 300ppm. If none of the nitrite dissipates (impossible) and all nitrate converts to nitrite (improbable) the total nitrite level will be aprox 400ppm. In reality residual nitrite will be much less (OP mentions months of drying). I wish we could see some ppm level/time charts.
Immersion bacon with full strength brine has as much as 600ppm and is considered safe (see Wade's experiment).
625 Ppm max. allowable nitrite for dry curing hams is an animal of a different color....One more thing: the limits 120, 156ppm 600 something (for hams) were established to limit exposure to potential carcinogenic byproducts (nitrosamine) not because of lethal doses can be reached.
There are several immersion curing methods that are regularly quoted on here that use similar methodology - but which use very different initial brine strengths. One of these methods uses a very high initial brine strength (in the range usually associated with injection/pump brining) and relies on a % pickup factor when calculating the final cure concentration in the bacon.."He used a % pump recipe and converted it to an equilibrium brine method"
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You are wrong here Dave. Please read his results again.
Immersion bacon with full strength brine has as much as 600ppm and is considered safe (see Wade's experiment).
And in Wade's conclusion....
unlikely to be harmful ... now that statement leave a lot to be desired... and the forum does not endorse using the % pump method for equilibrium curing... only folks that do not understand curing and the mathematics supporting it, would use that method...
- Based upon these test results, although the resulting bacon is unlikely to be harmful if eaten in moderation, the forum should consider carefully whether it is should continue endorsing the Brine #1 method as the resulting levels of cure were several times higher than the maximum USDA recommendations. At a minimum this should probably not be a method that is recommended to members who are new to curing.
Anyway, back to a point I made earlier..... This forum stands by the USDA's recommended guidelines...