Curing - how much liquid?

Discussion in 'Smoking Bacon' started by linguaphonic, Mar 10, 2012.

  1. linguaphonic

    linguaphonic Newbie

    I know this is a smoking forum so forgive me if this is off-topic.

    I'm currently curing another 4 or so pounds of belly but I'm noticing that not much liquid is being pulled out. I'm on day 2 and I have maybe 1/8th cup or so.... is this cause for concern or does some meat just drain less than other?
     
  2. It would be best if you could better describe your recipe and your process for someone to help you.

    but I am gonna guess you are doing a dry cure?
     
  3. linguaphonic

    linguaphonic Newbie

    Sorry... basic dry cure, mixture of 

    pound of salt

    8oz of sugar

    10 tsp instacure #1

    Salt is not kosher salt as I can't get that where I live, but it's fairly large-crystal salt that I've used to make bacon before.

    Rubbed in enough to cover both sides and then sealed it up and put it in the fridge.
     
  4. linguaphonic

    linguaphonic Newbie

    Belly is rind-off, for whatever that matters.
     
  5. you have them in a ziplock bag?
     
  6. linguaphonic

    linguaphonic Newbie

    In a plastic tub covered with saran wrap.
     
  7. where did you get the recipe?

    the amount of brine the belly made sounds about right with the dry cure method I have been using, but my recipe is a combination dry cure, and brine..
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Linguaphonic, morning.... Each chunk of meat is different as far as the moisture goes....

    Sorry... basic dry cure, mixture of 

    pound of salt

    8oz of sugar

    10 tsp instacure #1

    It appears you may have added too much of cure#1 to the chunk of meat if it is in fact 4#'s....  The numbers in the table below are maximums for reference.... by my figuring, you should have added 3 tsp of cure #1 to the meat....  Where did you get your numbers ??? Just curious... If it was a misprint, this could be helpful to others to correct it.....

    You might check what you did to be sure you added that amount of cure..... 

    Dave

    +++++++++

    To dry cure 25 lbs of pork butts and to stay within 625 nitrite limits we need 4 times more of Cure #1, in our case 4 ounces. Keep in mind that when you add Cure #1 (there is 93.75% salt in it) you are adding extra salt to your meat and you may re-adjust your recipe.
    Meat for Dry CuringCure #1 in ouncesCure #1 in gramsCure #1 in teaspoons
    25 lbs.4113.420
    5 lbs.0.822.644
    1 lb.0.164.43/4
    1 kg0.3510.01.5

    The reason that there are much higher allowable nitrite limits for dry cured products is that nitrite dissipates rapidly in time and the dry cured products are air dried for a long time. Those higher limits guarantee a steady supply of nitrite.
     
  9. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Linquaphonic,

    that's about the amount of liquid I pull when doing a dry cure,  I didn't check your recipe yet but the liquid is fine.   Once the bacon is cured I do a heavy sugar rub and pull even more liquid out of it.   But for now if the bellies are wrapped in plastic wrap some of that liquid is going to be rebsorbed
     
  10. linguaphonic

    linguaphonic Newbie

    Thanks for the reply - as for the cure recipe, those were just the ratios I used in mixing up a larger supply of cure, I didn't use nearly all of it on the belly - perhaps 1/3 at the most, so the amount of insta-cure #1 should be no more than 3 or 4 teaspoons. In the future is it better to mix up a cure per-batch so that I have the numbers exactly correct?

    Also, are there any health risks I should be worried about if using too much cure in a single batch? I know that too much sodium nitrite itself can be fatal but that's not so much a concern when using such heavily diluted salts, and I know that too much of it over time can be carcinogenic, but is there any reason to be concerned about this single batch?
     
  11. If I did my math correctly your amount of cure should be around 1561ppm, which is well above recommended usage
     
  12. but also if you added 1 gallon of water it should take you PPM down to around 600ppm, and of course this is if I did my math correctly
     
  13. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    10 t * 5.513 g per t =  55.13 g cure

    55.13 * .0625 = 3.45 g Sodium Nitrite

    3.45/1814 = .0018994 = 1899.4 ppm   USDA max is 625     The amount of cure 1 you used for 4 lbs of bacon is way to much,  I would be careful with that batch of baon.
     
  14. linguaphonic

    linguaphonic Newbie

    Thanks for the reply - as for the cure recipe, those were just the ratios I used in mixing up a larger supply of cure, I didn't use nearly all of it on the belly - perhaps 1/3 at the most, so the amount of insta-cure #1 should be no more than 3 or 4 teaspoons. In the future is it better to mix up a cure per-batch so that I have the numbers exactly correct?

    Also, are there any health risks I should be worried about if using too much cure in a single batch? I know that too much sodium nitrite itself can be fatal but that's not so much a concern when using such heavily diluted salts, and I know that too much of it over time can be carcinogenic, but is there any reason to be concerned about this single batch?
     
  15. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Big Casino beat me to the calculations.  I don't know why we don't have the exact same numbers but we agree you have way to much cure in that dry cure.  I would not recommend a brine.  I would just toss it and start another one.  Take a look at the bacon calculator we did and see how much you should have used.  I'll get you the link

    http://www.smokingmeatforums.com/atype/2/Instructionals/tag/13122/
     
    Last edited: Mar 10, 2012
  16. well I used the above chart that said 20tsp =113.4 grams I divided that in half 56.7

    56.7x .0625=3.54375 x 1000000=3543750/  2270g (5lb) =1561.123348

    why not add the water?
     
  17. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    For 4 lbs at 200 ppm the calculator gives us  5.8g wo the rind an 5.2g with the rind

    For 4 lbs at 625 ppm the calculator gives us 17.4 g with the rind and 17.56 without the rind
     
  18. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    I'm not saying don't add the water, I'm saying I don't know.   He already put all that cure on the bacon and I don't know if adding water now or just soaking after it is finished curing is the advice I would want to give because I don't know for sure.   It might work just fine but sure as shooting someone that knows this stuff better then I do would jump my case about it.  
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

     
  20. linguaphonic

    linguaphonic Newbie

    Thank you for the link and the information - the one crucial issue here, though, is that I did not use nearly close to all 10 tsp on the 4 lbs of belly in question. I have the majority of the cure mix  (1 lb salt, 8oz sugar, 10 tsp dry cure) in a jar still.
     

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