Cure #2 after two weeks?

[LoydB]

I put a small (207g) Teres Major into my chamber to cure 14 days ago. No smoke/cooking, so I used cure #2. It is now at 33% moisture loss, and feels very firm. Is it a hard rule that you don't want to eat anything with #2 in it earlier than 4 weeks? I'll let it hang longer if so, and if it's over-dry, oh well, lesson learned. Thanks!

 

[dernektambura]

Should be good to go...with at least 2% saltines and additional prague #2 it is safe to consume dried...

 

[LoydB]

Thanks! I am reassured.

 

[SmokinAl]

I never heard that rule, I thought you just went by weight loss. But I have to say my knowledge in dry curing is limited.
Al

 

[chopsaw]

That's a fantastic cut of beef . I cook a lot of them , and did one into pastrami .
Be watching for a sliced shot .

 

[SmokinEdge]

I put a small (207g) Teres Major into my chamber to cure 14 days ago. No smoke/cooking, so I used cure #2. It is now at 33% moisture loss, and feels very firm. Is it a hard rule that you don't want to eat anything with #2 in it earlier than 4 weeks? I'll let it hang longer if so, and if it's over-dry, oh well, lesson learned. Thanks!

View attachment 642666

The problem with a short cure time and cure #2 is the nitrate in cure #2 (anywhere from 1 to 6.4%) does not cure meat directly, rather it requires the interaction with bacteria, staphylococcus, to then be broken down into nitrite. This requires the bacteria to be present in sufficient quantities and temperature above 45F. This takes more time than 30 days to develop the necessary bacteria count and reaction with nitrate to convert to nitrite. Only the interaction with bacteria can reduce nitrate.

So what ever percentage of nitrate was in your cure is still in the meat as No3. Not optimal for sure, but you likely would intake more nitrate from a spinach salad than a couple pieces of meat.

 

[LoydB]

Thanks all!

Action shots: https://www.smokingmeatforums.com/t...ed-bresaola-from-a-teres-major-muscle.317068/