Dry Cure Meat - Salami; NEWBIE

[craftguy]

Well I finally tried my hand at making some salami.  Made 3 batches this weekend. But on the last one I realized this morning instead of adding a teaspoon of Instacure #2 I added a teaspoon of Mold-600. I would imagine it is now trash.... Any thoughts?

 

[SmokinAl]

Welcome to SMF!

Glad to have you with us!

I'm no curing expert, but if the recipe calls for cure #2, then that's what should be used.

There is no substitute for it that I know of.

Without cure the meat won't be safe to eat.

Hopefully someone who is more experienced in curing meat will be along shortly.

In the meantime would you swing by "Roll Call" & introduce yourself so we can all welcome you to SMF!

Al

 

[pc farmer]

I would for sure trash it.    Start over.  I cant imagine you want mold 600 in the meat anyway.

 

[BGKYSmoker]

 
Well I finally tried my hand at making some salami.  Made 3 batches this weekend. But on the last one I realized this morning instead of adding a teaspoon of Instacure #2 I added a teaspoon of Mold-600. I would imagine it is now trash.... Any thoughts?

Hey let it go and see what happens.

Your nose will let you know if it goes bad. We can learn from this.

Try to keep it away from the other chubs. Put a hang tag on it.

 

[atomicsmoke]

Where were the salamis kept after you stuffed them?

A few options:
- break the salamis open, add cure#2, mix and stuff again
- break the salamis and use ground meat for other purposes.
- treat the salamis as fresh meat: freeze , roast, poach.

I don't think mold 600 will do anything inside the meat.

 

[craftguy]

I let them ferment 12 hrs in the laundry room.  They are now in the basement at 58F and 72% humidity.  I will make another 5 lb batch in two weeks just curious if I should toss out now that one batch or wait and see.  

 

[atomicsmoke]

Laundry room being room temp I assume...

In that case disregard my advice above.

 

[BGKYSmoker]

Did your recipe have dextrose in it? It may be to late for the cure 2 to activate and turn into Nitric Oxide and for fermentation.

I would like to see what the m600 does inside the meat, worse thing it turns into a yeast buildup.

Whats you batch size you forgot cure?

 

[craftguy]

It was a 5 lb batch... I saw many videos with people doing batches without #2, but I wanted to be safe.  I did have 3% salt ratio however.

 

[BGKYSmoker]

 
It was a 5 lb batch... I saw many videos with people doing batches without #2, but I wanted to be safe.  I did have 3% salt ratio however.

Not saying it wont work, just keep an eye on it. Yeah it hurts to toss 5lbs after you did so much work to make it.

 

[craftguy]

Yeh I spent 4- hrs sat and 8 yesterday. But it was my first time and I learned how to do some things smarter and faster.  I will do another batch in 2 wks. Plus I am going to make a cheat-sheet to follow as i prepare the batch next time.  Thanks for all the input.