Hello, new to the forum! Forgive me if this is posted in the wrong spot.
I cured a porkloin for the first time to make some canadian bacon. The recipe I followed called for 8 tsp prague powder #1 dissolved in 1 gallon of water for a 4 lb chunk of loin. I used 11 tsp for a 9 lb loin and 3/4c kosher salt, 1c maple syrup. I feel like the amount of powder is probably way too high, but I have read that people make brine with 4 tablespoons (12 teaspoons) prague #1 per gallon water. The canadian bacon was smoked to 150 and it tastes fine, but before consuming much I want to be on the safe side. What is the cutoff of prague #1 per gallon of water that you experienced users would feel safe consuming? I cured for 5 days and used about 3/4 gallon of the brine (4.5 lbs loin per gallon ziplock bag). I washed the loins after pulling from brine. Any help is appreciated so I don't end up in the obituaries.
I cured a porkloin for the first time to make some canadian bacon. The recipe I followed called for 8 tsp prague powder #1 dissolved in 1 gallon of water for a 4 lb chunk of loin. I used 11 tsp for a 9 lb loin and 3/4c kosher salt, 1c maple syrup. I feel like the amount of powder is probably way too high, but I have read that people make brine with 4 tablespoons (12 teaspoons) prague #1 per gallon water. The canadian bacon was smoked to 150 and it tastes fine, but before consuming much I want to be on the safe side. What is the cutoff of prague #1 per gallon of water that you experienced users would feel safe consuming? I cured for 5 days and used about 3/4 gallon of the brine (4.5 lbs loin per gallon ziplock bag). I washed the loins after pulling from brine. Any help is appreciated so I don't end up in the obituaries.