Cure1 and Cure2 advise needed.

[ahakohda]

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?

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!

 

[daveomak]

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...

 

[ahakohda]

Ive consulted elsewhere and was advised that it would be ok to add now 2gr of cure2. So i will probably do that.

 

[daveomak]

It's always good to get more than one opinion....

 

[indaswamp]

Just now seeing this. Daveomak has you covered....add cure #2 now. No worries....the upper limit for nitrate on long dry cures in the U.S. is 2187ppm