First curing accident

[aechavar]

Hello guys, First time here. Today I decided to make my first ham. I do not have any experience, so I based on YouTube videos. I bought pink curing salt #1, but I did not realize that it is 12% and not 6.25% as I have seen on various other posts. I Am worried that I added 2.7 gr to my pork, not taking into account that it was actually 12%. I Am concerned about the health risks and warnings. Can I pull it off this time or should I start from stratch?

 

[smokerjim]

Welcome to smf, I'm sure someone will be around to answer your question.

 

[Dustin Dorsey]

What was the weight of the pork?

 

[aechavar]

What was the weight of the pork?

2 pounds

 

[Dustin Dorsey]

That's pretty hot on the cure. I don't think it'd be that toxic, but I'd worry and 2 pounds of pork ain't worth worrying over. I'm curious where you found cure#1 at 12%.

 

[thirdeye]

Could you tell us the name of the curing salt? And are you positive it is 12% sodium nitrite? I've never heard of such a thing.

 

[Astralogics]

Hi, welcome to the forums! I see that you have a thread in Food Safety going as well, and I would do as SmokinEdge advised and start over. Not too big a loss in 2lbs of pork, but the learning experience is worth it.

The product you used recommends 1.6g/kg, which imparts 192ppm, but you have used almost double that. Here you said 2.7g, so that'd be roughly 357ppm (someone double check my math please, I don't trust my freehand sometimes lol).

If you were to use the cure you have to try to get the 156ppm that is recommended, you'd need to use about 1.18g for the 2lbs of meat, or approx. 1.3g/kg.

Someone more knowledgeable will chime in soon.

 

[voyager 663rd]

12% ??

2.4g of #1 for 2 lb of meat (figured on 6g per 5 lb)and u used 2.7g?

#1 is 6.25% sodium nitrite, 98% salt and other minor stuff (dye, drying agents--to prevent clumping, etc).

Used +twice as much as needed--2 lb of meat?? Toss it in my opinion. That's what, two bucks worth of pork??

OR

mix 2 more pounds of pork in that first batch to "dilute" it. that is a better idea IMO

Post a pic of the salt bag that shows 12%/would go a ways to help us help you.

 

[SmokinEdge]

The product you used recommends 1.6g/kg, which imparts 192ppm, but you have used almost double that. Here you said 2.7g, so that'd be roughly 357ppm (someone double check my math please, I don't trust my freehand sometimes lol).

Hello there Astralogics , the math comes to 356.8ppm so yes your math is correct.

If you were to use the cure you have to try to get the 156ppm that is recommended, you'd need to use about 1.18g for the 2lbs of meat, or approx. 1.3g/kg.

A little correction here. The maximum in going nitrite for whole muscle meat is 200ppm nitrite, the maximum for sausage is 156ppm nitrite, this per the USDA guidelines. Also for dried long aged whole muscle (8 weeks or more) is 625ppm nitrite, also per the USDA guidelines.

 

[SmokinEdge]

https://www.smokingmeatforums.com/threads/first-time-ham-and-excess-pink-salt-1.330328/

thirdeye , this is another thread started by the OP that shows a picture of the product label. It’s 12% nitrite, it’s common in central and South America. I’ve helped more than a few folks from there with applications.

 

[Astralogics]

A little correction here. The maximum in going nitrite for whole muscle meat is 200ppm nitrite, the maximum for sausage is 156ppm nitrite, this per the USDA guidelines. Also for dried long aged whole muscle (8 weeks or more) is 625ppm nitrite, also per the USDA guidelines.

I see! Thanks for the correction, now I know I need to brush up on the guidelines again!

 

[aechavar]

I see! Thanks for the correction, now I know I need to brush up on the guidelines again!

Taking this into account, it would not be worrysome to finish my first ham and take note of corrections for future times?

 

[aechavar]

This is the package of curing salt used. It’s food grade and made by a reputable brand.

 

[Astralogics]

Taking this into account, it would not be worrysome to finish my first ham and take note of corrections for future times?

Well, as SmokinEdge had advised in the other thread, I would still start over, as the 357ppm is well over the 200ppm limit for whole muscles. He also said that unless you are willing to try drying and aging the ham for awhile, you should start over.

I'd wait to see what he or others say since I'm honestly only familiar working with Cure #1. But from a safety standpoint, I'd say throw it out. I'd rather you retry with peace of mind that you'll get a good end product, than worry about a 2lb loss of meat.

 

[JckDanls 07]

I vote for "Toss It" as well ... Chalck it up to "Now I know" ...

 

[aechavar]

Thank you everybody

 

[aechavar]

Finally I decided to keep on going and this was the result of my roast. I am happy to show you that my roast went really well, and ended up really tasty. I will take him to account for next time the concentration of my nitrate