Accidentally Too Much Praque #2......Toss it?

[bjbjl6]

Leaning towards throwing it out but hate to do so, so wanted some opinions.....

I have made several of these, but in my tiredness the other night i misinterpreted the instructions this time.

Prague Powder #2 has on the back "Recommended usage = 0.65% by weight". Not sure what that means, or why it is even on there but in hindsight that is not the typical 0.25% ratio that i use. So for this one i did the following 971 grams meat X 0.0065 = 6.3 G curing salt. I always reduce this so i ended up using 5G (roughly double what i should have used).

What i did
Beef Roast = 971 Grams
Salt = 29 Grams (3%)
Prague #2 = 5 grams (not the 2.4 grams that would have been correct)
1 cup Red Wine
Various other spices

Currently in a bag in my fridge. If salvageable, will hang in curing chamber to dry next week.

Thanks for your thoughts.

 

[Electric88]

I would like to think that if that is the recommended usage that you would be fine to keep it. That's just my .02 though, and hopefully someone will be along shortly with more experience with Prague #2 than I to give you an answer.

 

[daveomak]

????? Strange.... What is the nitrite in the Prague #2... It should be 6.25% and the nitrate can vary among manufacturers...
What is it you are making and using prague #2 in....

 

[bjbjl6]

????? Strange.... What is the nitrite in the Prague #2... It should be 6.25% and the nitrate can vary among manufacturers...
What is it you are making and using prague #2 in....

 

[bjbjl6]

This is a beef roast. I have been adding .25% #2 as these end up hanging about a month and a half. Bag says 5.67 nitrite and 3.63 nitrate.

 

[daveomak]

That a good method.... When doing large cuts of whole muscle meats, it takes time for penetration of ingredients, when dry curing and aging....
Notice the below are maximum amounts.....
I recommend adding the cure#2 in increments... every week or 2 add more cure using 1/4 to 1/3 the maximum amount.... It's may not be necessary to add the full amount... Depends on the thickness of the meat muscle...

 

[daveomak]

Modernist Pantry is an excellent source for quality recipes....