My post below was in Pop's wet cure thread around 10.14.14 that was aggravating at the time since I didnt know about PMing. So I ended up making a potentially risky decision. I keep all species in their own cure after my post below but still never got a definite answer.
Originally Posted by Dr K View Post
I thought it would be ok to combine the turkey and the pork loin in the same container, being in a cure. I posted my original question while the turkey was thawing in the fridge, but had to make an unaided decision after the turkey thawed. Ten pages of posts on this thread with no response to a question after four days of silence surprised me. Especially when pork is going to sit in a nitrite solution for 11 days after the turkey is removed. Maybe this was a trivial question not worth a response. Anyway, rgautheir20420 you win. Thank you for your response.
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Sorry, l never saw this Cure question and my Minions didn't notify me of a Safety question...
So to give you an accurate answer...IN THIS CASE...There is No Safety issue as Salmonella from the Turkey would only be on the surface of the Loin and being made into Canadian Bacon, it gets Hot Smoked, killing anything that crosscontaminated the remaining pork. The CB would be fine taking the IT to 145 as even if, for some reason, Salmonella found its way to the center, it would see a 5 log reduction in 3 minutes at an lT of 145 and near total elimination in 5 minutes at 145.
Above l said " In this case " and here is the potential problem. Per Pops instructions....
Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole ham.
Let say we get a big bin and make a sufficient amount of Pops Brine to cover all our meat. We add a Turkey, a hunk of butt for Buck Board Bacon, a 2" thick Belly and a Boned-Rolled and Tied Ham. After 3 days, we pull the Turkey, the Cure and Salt concentration goes down. At 10 days we pull the BBB, the Cure and Salt is reduced more. At 14 days we pull the Belly, yep further Cure and Salt reduction. At 4 weeks we pull the Ham that now has spent the last 7+ days in a very weak Cure and Salt Brine. While Sodium Nitrite is effective against Clostridium Botulinum and Listeria at concentrations of 50 to 200ppm, it is ineffective below 40 ppm at killing these bacteria. It is entirely possible that Pops Brine was rendered useless in this situation for Curing the Ham safely. No big deal Chef, it gets Hot Smoked to 145! Remember, BRT meat is NOT Intact and any number and kind of bacteria has likely contaminated the area where the bone was. Now add any problem with lower than expected smoker temp and that Ham Dinner puts my family in the hospital. Extreme situation here? Sure and this scenario is unlikely. But we have all seen posts with guys trying the unusual...
I hope this clears things up. Add a couple Turkey Legs to the Canadian Bacon curing brine...No problem with all being safe. But for a big variety of meats, separate brines are the best bet...JJ
-Kurt