Did I ruin my pork??

[daveomak]

Being vac packed for 2 days,how far did the cure penetrate into the meat? I have never vac sealed anything curing so it is only a question.
Richie

I think it does NOT penetrate too much... Not as much as meat resting in a container BECAUSE, the meat muscles are compressed very tight making it more difficult for any molecules to penetrate...
I do NOT vac pack meats to cure them for that reason... nor do I truss meat when curing... same reason.. I have noticed the difference in meat tenderness... tougher when trussed...

 

[Danrb]

You are correct Dan....

View attachment 441655

1 TBS is 2 tsp. too much... ESPECIALLY if you consider the amount of bone in the pork neck....
(3 tsp = 1 TBS)

It’s actually just the coppa muscle used for Capicola, so no bone.

 

[daveomak]

I was looking at the recipe he posted... Hell, I can't tell what's going on....

 

[sawhorseray]

I can't either from reading all this. The OP said he followed the recipe that stated 2 TBSP Cure#2, then he posted the recipe and it called for 1 TBSP. If he used 2TBSP's of Cure#2 that'd be six times more than the required amount of cure. Then that recipe stated 5.5 pounds of neck meat. Neck meat? I've always made coppa from the money muscle of a porkbutt. That aside, if he used six times the amount of Cure #2 required on a hunk of meat that cost about $8.00, I'd just toss it, be safe. RAY

 

[Danrb]

I can't either from reading all this. The OP said he followed the recipe that stated 2 TBSP Cure#2, then he posted the recipe and it called for 1 TBSP. If he used 2TBSP's of Cure#2 that'd be six times more than the required amount of cure. Then that recipe stated 5.5 pounds of neck meat. Neck meat? I've always made coppa from the money muscle of a porkbutt. That aside, if he used six times the amount of Cure #2 required on a hunk of meat that cost about $8.00, I'd just toss it, be safe. RAY

Sorry I made a typo. Recipe said 1TBSP, I used 1TBSP. I rinsed it last night like daveomac said to do. So I had 3X the cure that should have been used. I used the coppa muscle from a pork butt.

sorry for the confusion.

 

[Bearcarver]

I can't either from reading all this. The OP said he followed the recipe that stated 2 TBSP Cure#2, then he posted the recipe and it called for 1 TBSP. If he used 2TBSP's of Cure#2 that'd be six times more than the required amount of cure. Then that recipe stated 5.5 pounds of neck meat. Neck meat? I've always made coppa from the money muscle of a porkbutt. That aside, if he used six times the amount of Cure #2 required on a hunk of meat that cost about $8.00, I'd just toss it, be safe. RAY

I agree with Ray---- It's only $8, and there's a lot of rather learned guys here who aren't sure.
I'd Toss it, where a pet can't find it.

Bear