Help Did I use to much Prague powder #1?

[seandj]

Okay so I had 2 gallons of water a cup and half of kosher coarse salt 1 cup of sugar some spice and 4 tsp of curing salt in my brine the guys video he used a 7 and 1/2 pound flat mine is only 4lbs I’m gonna smoke it to 200 degrees internal did I use to much or is it safe to eat?

 

[seandj]

Okay so I had 2 gallons of water a cup and half of kosher coarse salt 1 cup of sugar some spice and 4 tsp of curing salt in my brine the guys video he used a 7 and 1/2 pound flat mine is only 4lbs I’m gonna smoke it to 200 degrees internal did I use to much or is it safe to eat?

Boiled the water beforehand when making the brine to dissolve the salts and sugar idk if that makes a difference and too the meat out after 5 days

 

[Dustin Dorsey]

I'm thinking you are ok, but hopefully an expert will chime in. Usually with a wet brine you calculate the cure based on the weight of the water plus the meat (If I remember correctly). The cure might be over but not drastically over.

 

[smokerjim]

I use pops brine which calls for 1tbsp per gallon so I would say your good maybe a little light if anything, unless I'm missing something. Also you shouldn't add your cure when heating your brine add after its cooled down.

 

[Astralogics]

As mentioned, a popular curing brine here follows Pop's Curing Brine, where we use a heaping tbsp (approx. 26-28g) per gallon of water, and is considered a "weaker" curing brine.
Let's say 1 tsp is 6g, so you're not over at 24g. However, you used 2 gallons, so this is much weaker.

 

[SmokinEdge]

If you put 4 teaspoons of cure #1 in 2 gallons of brine, then I suggest you add 4 more teaspoons of cure #1. Your salt is low to but it may work with the increase in cure #1. Keep in mind that this brine even with more cure is on the very minimal side of brine strength.

Now if you used 4 Tablespoons of cure #1 you need no adjustment.

 

[seandj]

Thanks y’all