Dry curing Capicola Prosciutto and Pancetta using Prague #2 cure my Capicola

[DeLo33]

I started dry curing Capicola Prosciutto and Pancetta using Prague #2 cure the recipe called for 1.5 tsp. of cure and I put in 1.5 Tbs. will it be ok ? I rinse the dry rub off with water then with red wine pat dry then rap them in Collagen sheets so I'm thinking that there rinsed twice that a lot of the cure is diluted does anyone here do dry curing meat

 

[indaswamp]

For dry cured whole muscle cuts, you are allowed significantly more cure than commuted products like sausages.
Upper limit is like 625ppm for nitrite and 2187 ppm for nitrate. So if you let the whole cuts cure to maturity they should be fine.

 

[chef jimmyj]

You will be fine as long as you don't eat all that in One Sitting!. Consider purchasing a Scale and using the Weight of the meat to determine the amount of Cure, Salt, Etc, in Grams to rub the meat with. It's more accurate, easily adjusted for various meat weights and you are not likely to make errors...JJ

 

[indaswamp]

 

[DeLo33]

Thanks for all the help and answers it was all very helpful