A thought occurred to me today that I haven't seen discussed here on SMF. A search didn't provide me any success. Nor is there is anything in any of the books on curing I've read come right out and say what I believe to be true. So the idea in my head I want to discuss I believe is avoided because it can cause confusion for those learning to cure.
As a person learns about curing meat, it is quickly established that safe curing levels of ppm nitrite is of utmost importance. So first let me make clear for anyone new to curing that the rules MUST be followed for proper and safe curing.
Typically cure is used for for the prevention of botulism when smoking or drying in the temperature danger zones when bacteria can multiply exponentially. The USDA sets safe level guidelines in PPM for nitrite concentration to be used a given product- that is so to speak- for when sustaining temperatures in the temperature "danger zones". The maximum level of concentrations are set because too much of the nitrites can be harmful
Now with that disclaimer being said, there are ways of using cure for the color flavor and how it changes the properties of the meat. What I want to discuss here is when cure is used but all other rules regarding safe food handling temperatures are observed. So what I haven't read, but I believe to be true is: the minimum PPM of nitrite used can be less than proscribed by the USDA in this case. But what I am reading between the lines that is NOT SAID is that when cure is used the proteins of the meat are either CURED or they are NOT CURED- there is no such thing as "in-between" or "partialy cured". That is with the exception in the case of a lack of penetration in the muscle where it is still grey in the middle and not pink because of not enough time was given for penetration. But there is no such thing as a variation of the pink cure color or properties. I don't believe there a difference in cure strengths (lower concentration) that would produce only a light cure with only a light pink color and not as strong of a cured flavor no matter how long it was cured.
For example: if I were to brine a pork loin or butt and I am going to cook it just like a roast or I could even cut into steaks. For this, I am going to use a standard brine and a few herbs and spices in a gallon of water but I use 1/2 a teaspoon of cure #1 (instead of 1 heaping Tablespoon as you would for say, Pops wet cure brine). I even pump it inside with an injector to speed along the process. I keep it in the refrigerator (at safe temps) for a couple of weeks, then pat it dry and cook it to temperature in my oven or smoker. If my belief is correct, it will not be just slightly hammy tasting roast but would have a fully cured ham as if 1 heaping tablespoon of cure was used. It would either be fully cured or it wouldn't.
I would never fool around by messing with lower cure concentrations when making bacon, CB or ham etc. (nor do I want to) I always keep to the recipe, so I don't have a point of reference to know if my belief is correct when applied in my example above.
As a person learns about curing meat, it is quickly established that safe curing levels of ppm nitrite is of utmost importance. So first let me make clear for anyone new to curing that the rules MUST be followed for proper and safe curing.
Typically cure is used for for the prevention of botulism when smoking or drying in the temperature danger zones when bacteria can multiply exponentially. The USDA sets safe level guidelines in PPM for nitrite concentration to be used a given product- that is so to speak- for when sustaining temperatures in the temperature "danger zones". The maximum level of concentrations are set because too much of the nitrites can be harmful
Now with that disclaimer being said, there are ways of using cure for the color flavor and how it changes the properties of the meat. What I want to discuss here is when cure is used but all other rules regarding safe food handling temperatures are observed. So what I haven't read, but I believe to be true is: the minimum PPM of nitrite used can be less than proscribed by the USDA in this case. But what I am reading between the lines that is NOT SAID is that when cure is used the proteins of the meat are either CURED or they are NOT CURED- there is no such thing as "in-between" or "partialy cured". That is with the exception in the case of a lack of penetration in the muscle where it is still grey in the middle and not pink because of not enough time was given for penetration. But there is no such thing as a variation of the pink cure color or properties. I don't believe there a difference in cure strengths (lower concentration) that would produce only a light cure with only a light pink color and not as strong of a cured flavor no matter how long it was cured.
For example: if I were to brine a pork loin or butt and I am going to cook it just like a roast or I could even cut into steaks. For this, I am going to use a standard brine and a few herbs and spices in a gallon of water but I use 1/2 a teaspoon of cure #1 (instead of 1 heaping Tablespoon as you would for say, Pops wet cure brine). I even pump it inside with an injector to speed along the process. I keep it in the refrigerator (at safe temps) for a couple of weeks, then pat it dry and cook it to temperature in my oven or smoker. If my belief is correct, it will not be just slightly hammy tasting roast but would have a fully cured ham as if 1 heaping tablespoon of cure was used. It would either be fully cured or it wouldn't.
I would never fool around by messing with lower cure concentrations when making bacon, CB or ham etc. (nor do I want to) I always keep to the recipe, so I don't have a point of reference to know if my belief is correct when applied in my example above.
