Cure1 and Cure2 advise needed.

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ahakohda

Meat Mopper
Original poster
Jul 29, 2011
274
332
St. Petersburg, FL
I decided to make another small batch of dry cured products. It will require chamber hanging time from 4 weeks for one product, to 6 months for another.
Mistake I made is I used cure1 instead of cure2.

My question is: What should I do? Scrap the project and to use cured meat for something else or go ahead with dry curing? Its about 2lb of meat per project.

I read everything about both cures purposes, so I am looking for hands on experience rather than cure info..

Here is what I added so far. Meat is in second day of curing. Can I add certain ammount of cure2 right now to save the project?
DiggingDogFarm.png


Also, is there a link to a trusted cure2 calculator? I use THIS CALCULATOR for cure1 with great success.

Thank you in advance to all!
 
Last edited:
Cure #1 and #2 are added at the same rate...
Because cure #1 dissipates over time, cure #2 can be added now... or wait for the 30 days to expire then add it... While waiting for bacteria to activate the nitrate. the nitrite will protect the meat...
 
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