cure 2 on top of cure 1

[lltrevll]

I used DQ cure 1 which I mixed with kosher salt 3 tsp to three cups of salt. I used 20 lbs of beef cut 2x4x10 but also with that same mixture I used on 15 lbs pork butt cuts 2x4x7 pieces I didn't use all the mixture (3 cups salt which had the 3 tsp of DQ 1) I used a little do to nurves lol and then after realizing that it was cure 2 that I needed. So should I use the cure 2 on next step because when I think about it I have less then 3 tsps for 35 lbs of meat. 
Im making dried smoked beef and pork. In cure for three weeks and smoned for 5/ 7 days.

 

[BGKYSmoker]

I used DQ cure 1 which I mixed with kosher salt 3 tsp to three cups of salt. I used 20 lbs of beef cut 2x4x10 but also with that same mixture I used on 15 lbs pork butt cuts 2x4x7 pieces I didn't use all the mixture (3 cups salt which had the 3 tsp of DQ 1) I used a little do to nurves lol and then after realizing that it was cure 2 that I needed. So should I use the cure 2 on next step because when I think about it I have less then 3 tsps for 35 lbs of meat. 
Im making dried smoked beef and pork. In cure for three weeks and smoned for 5/ 7 days.

Please do not mix the cure 1 and 2 together. You could get Nitrate toxicity.

How can nitrate and nitrite affect my health?
Nitrates can change normal hemoglobin (the chemical in the blood responsible for oxygen transport) to methemoglobin. Normally, methemoglobin levels are less than 2.5% of the body’s total hemoglobin. Nitrates act to increase the methemoglobin, which reduces the ability of the blood to transport oxygen to cells. This oxygen starvation can lead to a bluish tint of the lips, ears and nose in slight cases (known as blue-baby syndrome in infants. In severe cases, it can lead to respiratory and heart problems, and death.

 

[lltrevll]

I didn't state that I started the cure this past weekend Saturday the next salting is in two weeks. Seeing that I only used about a 1.5 teaspoons of DQ cure 1 for 35 pounds which is not even close to proper ratio I still will have a problem?. :-( in the past never used cure 1 or 2 I was looking to improve my end results moving forward you know.

 

[diggingdogfarm]

What's the entire procedure?
Do you plan to cold smoke (75 degrees or less)?
How long do you plan to dry?


~Martin

 

[BGKYSmoker]

I didn't state that I started the cure this past weekend Saturday the next salting is in two weeks. Seeing that I only used about a 1.5 teaspoons of DQ cure 1 for 35 pounds which is not even close to proper ratio I still will have a problem?. :-( in the past never used cure 1 or 2 I was looking to improve my end results moving forward you know.

Still dengerous to mix even in a different application on the same meat.

Hey its your call anyways. Just trying to help

 

[lltrevll]

No it's important to explain in detail and get positive feed back which you are doing and im thankful for that I just needed to explain what I did more clearly.

Thank

 

[lltrevll]

Yea cold smoke. The procedure im doing is curing with kosher salt and in two weeks flip and add salt for one more week soak in water for 12 hours hang for 24 hrs and then begin to cold smoke for 5 to 7 days 5 hours a day. Very low temperature.
The meat im using is beef chuck and pork butt 35 pounds all together.
I had mixed 3cups kosher salt and added 3 teaspoon s of DQ cure 1 which i only used about a cup and half of mixture for 35 pounds of meat than realized I used wrong one for what im doing. I was wondering if at the two week salting step if I can then ues the cure 2 but it seems thats not the case.

 

[diggingdogfarm]

Yea cold smoke. The procedure im doing is curing with kosher salt and in two weeks flip and add salt for one more week soak in water for 12 hours hang for 24 hrs and then begin to cold smoke for 5 to 7 days 5 hours a day. Very low temperature.
The meat im using is beef chuck and pork butt 35 pounds all together.
I had mixed 3cups kosher salt and added 3 teaspoon s of DQ cure 1 which i only used about a cup and half of mixture for 35 pounds of meat than realized I used wrong one for what im doing. I was wondering if at the two week salting step if I can then ues the cure 2 but it seems thats not the case.

You didn't use the wrong cure unless you're going to dry the meat for an extended period of time, something it doesn't appear you plan to do.

Curing takes time, salting and then resalting 2 weeks later, just to soak in water a week after that is not the best way to do it.
You need to allow time for all the salt and cure to penetrate.
It would be best to salt initially, then resalt a week later, then cure for 2 more weeks.

You're not using enough cure to reliably protect against the possibility of botulinum toxin when cold smoking.


~Martin

 

[lltrevll]

Ok so at next curing I should add the proper amount of DQ cure1 which is about a 1oz. Per 25 pounds.

 

[diggingdogfarm]

You need to consider what you've already used and what's in the remaining mix.
The rule of thumb is, one level teaspoon of cure #1 per 5 lbs. of meat.
You need 4 more level teaspoons of cure #1.


~Martin

 

[lltrevll]

Ok thanks a million for your your help will do. I feel alot better now.