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  1. N

    Did I use too much prague #1?

    This sounds more reasonable that its a large amount but still within safe limits. It seems there is some controversy over what the max and minimum amounts are diluted in 1 gallon of water. I will tinker with ppm / math and compare to charts on what is considered safe. This has peeked my interest.
  2. N

    Did I use too much prague #1?

    Refrigerated for 5 days in the brine isn't long enough for a porkloin for canadian bacon?
  3. N

    Did I use too much prague #1?

    Thank you I appreciate it. Thoughts on the image I posted about 3oz to 1 gallon of brine? Seems excessive compared to what everyone here is saying. I am not sure if adding water and meat weight tells the story on how much prague #1 to add. It would be all about nitrite % absorbed in a...
  4. N

    Did I use too much prague #1?

    Just saw this. Ill toss it not worth health problems over a chunk of pork. Thank you.
  5. N

    Did I use too much prague #1?

    Would you say my canadian bacon is toast then? It did not taste salty by any means. Did not consume a ton. I agree I over did it. I found the attached image on this forum. It states 3oz for 1 gallon water of brine. I appreciate the responses. Is there validity to most of the nitrite...
  6. N

    Did I use too much prague #1?

    Hello, new to the forum! Forgive me if this is posted in the wrong spot. I cured a porkloin for the first time to make some canadian bacon. The recipe I followed called for 8 tsp prague powder #1 dissolved in 1 gallon of water for a 4 lb chunk of loin. I used 11 tsp for a 9 lb loin and 3/4c...
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