Bacon cure - did I screw up?

[john brennan]

So I have an 11lb pork belly. I know its 1 teaspoon of curing salt per 5lbs of meat (which would be 2 teaspoons basically).... BUT! What if, (and I mean whoops), if I did 2 tablespoons instead? I just thought of this tonight. Been curing for 2 days. Any thoughts on how to proceed?

 

[TomKnollRFV]

Uhm... well I'd say immediately get it out and soak for an hour!

Then I guess redo the cure? Hopefully one of the true kings of this subject bestow their wisdom in a hurry!

 

[SonnyE]

Much more experienced heads will prevail.
But were it me... I'd remove the piece, wash it in cold water, then begin again.
Two days is not a long time, so I think you can recover your Bacon.
Or I should say, I would.
Ca-Ca occurs. So bounce back.

I called in a couple of the big dogs to help.

If you weigh your cure to work with your meats weight, it's a lot more accurate.
I was fiddling with Jerky yesterday, and realized measuring VS: weighing wastes cure.
For 1 pound of Jerky meat, 1/4 tsp is more than necessary, Than when done by weight.
So Henceforth, I shalt weigh, I shalt weigh, I shalt weigh.
I use my reloading scale for this these dayz.

Good you caught it, and excellent you asked.

 

[smokin peachey]

I would toss it and order a cheap gram scale and try it again. Mix cure by weight not volume.

Go fill your teaspoon with sugar and dump it into your table spoon. About 3 times difference times 2 tablespoon. That is a big difference. I wouldn’t trust a wash and redo.

 

[SonnyE]

At my prices, 11 pound of Belly is $45.98.
I would not throw the baby out with the bath water.

 

[john brennan]

Water bath... I’m willing to try it. Just rinse or let it sit in a 5 gal bucket for a while?

 

[SonnyE]

Water bath... I’m willing to try it. Just rinse or let it sit in a 5 gal bucket for a while?

Still waiting on the Cavalry, John.
I would get it soaking in fresh cold water and check the time started.
I think it can be saved, easily.
When cooked, and bacon typically gets the peadoodly cooked out of the, the cure gets neutralized.
Two days is only 1/7th of a typical cure time.

 

[disco]

If it was in the cure for 2 day, It will have penetrated 1/2 inch on each side or an inch in total. That would take a long time to soak out of the meat. The problem you have is you basically have 3 times as much cure as you need 1/2 inch into the meat. You need to not only soak it for a long time but to change the water regularly or you will basically be making a brine as the curing salts soak out. I would give it at least a 3 day soak in the fridge and would change the water twice a day. Then I would recure the pork. You will likely end up with a bit over the recommended amount of curing salt but Rhulman in Charcuterie recommends almost double the recommended amount of curing salt and people haven't dropped dead yet.

 

[john brennan]

I appreciate your help everyone. Hectic night at home after work with the family, kids, and dinner. For now I've taken the belly to soak in a bucket after an initial thorough rinse. I'm going to change the water before bed tonight, first thing in the AM before work, and right after when I get home to avoid the brine water. Sucks I wasn't paying attention to what I did. Want to try to save it, but understand if I can't.

 

[SonnyE]

John,
Welcome to the Human Race.
We all goof sometimes.
I eat mine...

 

[john brennan]

haha no doubt! I about screwed up a brisket I turned into pastrami last march. Started to cure (wet cure), but didn't account for the water weight until about a week in. Made up the amount, and by far the best thing Ive ever smoked. That damn thing just absolutely melted when you sliced into it. Color, texture, flavor were all there. Doing that again closer to St. Patricks day I think (even though its corned beef for St. P Day)

 

[smokin peachey]

Think I would still toss it. No way of knowing how much cure you remove and or how much more you need.

 

[chef jimmyj]

It will be fine soaking 24 hours and restarting the process. Cure #1 is heat sensitive. It will dissipate by 80-85% cooking it. So while three times can make you sick, you have to eat it raw.
The big problem with adding too much cure comes with, Salumi and Dry Cured meat using Cure #2. Too much cure in your Salami and you got a problem...JJ

 

[SonnyE]

Too much cure in your Salami and you got a problem...JJ

Like making it into a Vienna Sausage?
Or making it into a poison hot dog?
Oh, never mind. I don't do sausage anyway...

 

[chef jimmyj]

Too much cure and you have...THE SALAMI OF DEATH!

Cure in cooked meat dissipates. In Salami and similar Cured and Dried meats also dissipate but slowly...JJ

 

[chef jimmyj]

I thought Nitrate (cure #2) broke down into nitrite (cure #1) which then further breaks down to nitric oxide broke. So even in uncooked cured meats the nitrite/nitrite levels are extremely low or almost non-existent.

True but the process is slower. And, initially the Nitrate level goes up. Add too much from the start and the level 8 to 10 week in, 30% weight loss based on diameter, can still be too high. Being overly cautious and a bit Dramatic with wording? Sure but stressing the need for accurate measurement of cure can't be overstated. I don't worry about members that post they screwed up. I am worried about the inexperience Lurker that makes a mistake.
See Table 3 below. Yes the residual is low but we don't always know how far off a member is measuring...JJ

https://www.google.com/url?sa=t&sou...FjAFegQICRAB&usg=AOvVaw3aX5dmeqEl4ue7rR6ibd5k

 

[SonnyE]

I think it bears remembering that "cure" is a poison to many living things. So do diligence should be in mind when the shovel goes into the bag.
If a little is Good, a lot can be dangerous. So cook responsibly, and if you do make a Boo-boo, correct it, or start over.
In Rob's case, I think he is being responsible, has a correctable Boo-boo, and will live happily ever after.
I have always applauded a person willing to seek help in a possible, "I screwed Up." Scenario.
Lord knows, we all have a time or two. I might be up around 20,000 being as I consider myself an old fart.

 

[HalfSmoked]

So I'm with you on this but what is the ratio of grams say to a tsp or tbsp? Also per lb of meat.


Warren

 

[chef jimmyj]

Pretty simple and a gram scale, $15, makes measuring easy.

5 lbs. = 2268g X .0025 = 5.67g Cure #1
So 1tsp Cure #1 = 5.67g. The problem with teaspoons, a scant tsp is less, measure heaping and you have more than what is needed...JJ

 

[tropics]

I just read this and see the OP used 2 Tablespoons instead of teaspoons!

Couldn't he just add 2 gal of water and more salt & sugar to make Pops brine?
If he has room to do it.
Richie