GRRRr... Did I Or Did I Not ??

[JckDanls 07]

Damnit... Second guessing myself after sitting here thinking about it... Making some snack sticks and don't remember if I put 1 1/2 or 2 1/2 level teaspoons of cure #1 to 12 1/2 lbs of meat... 2 1/2 is the correct amount but I'll be damned if I can remember... Told myself it didn't look right after measuring and adding water... But went with it anyways
Yes.. I know it's better to weigh it out but I prefer to measure as it's quicker and easier... Good thing about it is I won't be stuffing for a couple of days so maybe the 2 day cure will help in case I did goof up... And no... The 80's had nothing to do with it... I don't think... Hell... I dunno ...

 

[JLinza]

I swear, I do stuff like that once a week. I cant remember s&** these days. Lol

 

[indaswamp]

Well.....

if 2.5 tbsps is the correct measure to get 125ppm nitrite, you are right around 75ppm nitrite...

Since these are snack sticks, few questions just to make sure you will be safe:
How much salt per 1000g. meat paste did you use?
Will the sticks be fermented to drop the pH below 5.3?
How will the stick be cooked/smoked?
Will you dry the sticks for them to be shelf stable?
Or will the sticks be semi-dry and held under refrigeration?

 

[indaswamp]

*edit to add:
If not stuffed, you can go ahead and add 1 additional tbsp. of cure and remix the meat paste. if you did already add 2.5 tbsps, with the additional 1 tbsp. you will be at around 175ppm. This is still safe and will give you peace of mind. You will still be under the 200ppm upper limit of cure #1.

 

[TimboBBQ!]

Damnit... Second guessing myself after sitting here thinking about it... Making some snack sticks and don't remember if I put 1 1/2 or 2 1/2 level teaspoons of cure #1 to 12 1/2 lbs of meat... 2 1/2 is the correct amount but I'll be damned if I can remember... Told myself it didn't look right after measuring and adding water... But went with it anyways
Yes.. I know it's better to weigh it out but I prefer to measure as it's quicker and easier... Good thing about it is I won't be stuffing for a couple of days so maybe the 2 day cure will help in case I did goof up... And no... The 80's had nothing to do with it... I don't think... Hell... I dunno ...

The 80’s have A LOT to do with my issues

 

[Gonna Smoke]

The 80's had nothing to do with it...

I know what you mean, but it was the 70's for me. I suffer from CRS regularly...

 

[SmokinEdge]

Kieth, in my view you are actually fine either way as long as not fermenting. If just straightforward sticks, you are fine.

 

[Fueling Around]

I think Keith just does straight forward cured sticks.

You are going to get grief about this at the gathering.
Maybe you need the practice for a few rounds.

 

[JckDanls 07]

Well.....

if 2.5 tbsps is the correct measure to get 125ppm nitrite, you are right around 75ppm nitrite...

Since these are snack sticks, few questions just to make sure you will be safe:
How much salt per 1000g. meat paste did you use? I can't answer that as it was Owens BBQ Chipotle Wildfire seasoning...
Will the sticks be fermented to drop the pH below 5.3? No
How will the stick be cooked/smoked? In the smokehouse with ramping temps..
Will you dry the sticks for them to be shelf stable? NO
Or will the sticks be semi-dry and held under refrigeration? Yes

*edit to add:
If not stuffed, you can go ahead and add 1 additional tbsp. of cure and remix the meat paste. if you did already add 2.5 tbsps, with the additional 1 tbsp. you will be at around 175ppm. This is still safe and will give you peace of mind. You will still be under the 200ppm upper limit of cure #1.

I'm thinking/hoping you meant tsp and not Tbsp

Kieth, in my view you are actually fine either way as long as not fermenting. If just straightforward sticks, you are fine.

Yes... Straightforward...

Maybe you need the practice for a few rounds.

Doing 58 lbs now by myself... Thinking that's pretty good practice...

Thanks for replying y'all...