Forgot to put cure in my brine

[Jabiru]

Will it still be ok? 2 loins and two belly’s.

I had to go away for work so made pops brine and soaked them for 16 days but forgot the cure.

Looking to hot smoke at 225f until 150f internal.

 

[pigbark]

Risky- i would not do it myself.. The cure has the Sodium Nitrite and or Nitrate in it. they prevent nasty things like Botulism etc.

 

[Jabiru]

Damn. All this meat wasted that hurts.

 

[daveomak]

If you smoke at 225 or higher, it will be fine without cure#1... It won't be pink or have the hammy flavor but it will be safe to eat....

 

[chef jimmyj]

Dave beat me to it, and is correct. You ONLY NEED Cure if you are Smoking any meat and especially Ground, Injected or Boned, Rolled and Tied meat, below 225°F. At 225 or higher, there is no Safety issue, with or without Cure #1(Nitrite Only), but you need the Cure for the Pink Colored interior and classic Hammy Flavor, as Dave pointed out...JJ

 

[Jabiru]

Thank you guys, appreciated, I’ll pop it on shortly.

I usually give the bacon to family so glad I asked.