Help

[kbjohn]

So I am new to all this. Long story short I got a 10 lb pork belly and mixed a dry brine. All is well except instead of using 2 teaspoons of #1 pink salt I used 2 Table spoons. 20 hours in the fridge I found out my mistake I took the belly out and ran under cold water removed all the brine and then add the brown sugar and some regular salt back to the belly with no curing salt. Do you think I will be OK?? Thanks

 

[smokin peachey]

I’d pitch it and try again. Good luck next time and you might wanna get a gram scale instead of using spoons to measure cure.

 

[smokerjim]

i'm not sure so i won't give an answer but maybe pm chefjimmy

 

[thirdeye]

There are some scientific studies on rate of salt diffusion, and some non-scientific experiments as well as some rules of thumb. And sodium nitrite is a salt. I think Greg Blonder has done the scientific ones I recall, but he heated the meat which speeds up the process. Sprinkling curing salts on the inside face of a brisket to make a faux smoke ring takes about 30 minutes (then it's rinsed) and the ring will be 1/4" or so.... but heat plays a factor here. The rules of thumb for calculating your curing time is 1/2" per day. BUT, you used 3 times the amount. I think you need to toss it, because even soaking in water will not recall the cure..... and make sure no dogs or wild animals could rummage through your garbage and fine it.

 

[indaswamp]

I'd rinse it, soak in clean water for 1 hour to pull out some of the salt, then re-cure it...but use cure#1 at the rate of 120ppm instead of 156ppm or 200ppm since you already have some cure in the meat... this will give you some leeway and your bacon will still be safe. But I defer to chef jimmyj for a definitive answer...