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vince m

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Jan 9, 2016
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plano il
Today I was curing bacon and after doing the first slab I realized the scale was set to kg and not lb so I took it out of vacuum seal rinsed it off in water and re-did if under correct weight I was worried some of the cure salt may have not come off so I put about .50grams less on it now I'm not sure if there is to much or not enough should I just toss and start over? Thanks.
 

jcam222

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I’ll defer to others with more experience but I cannot imagine that short exposure with a thorough rinse will be an issue.
 
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SmokinEdge

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Please post up your recipe with salt and cure #1 amounts to meat weight.

If the scale was set to Kg and you read it as pounds then your salt and cure amounts were light by half. 1 Kg is 2.2 pounds so if the scale read 1.0 and you read that as pounds, being 1 pound, it was actually 2.2 pounds meat. I think you are fine with process I would just like to double check your salt and cure amounts.
 
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vince m

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Jan 9, 2016
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plano il
I used the basic eq method and online calculator and did weight as 1 pound but it was really 4 pounds so I was light on it just worried when I re did it that plus new salt will make us sick from to much.
 

SmokinEdge

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Nope you are good. Even if you had not washed off the first application all in you would be about 195ppm nitrite (assuming .25% cure #1) in a dry cure up to 200ppm is allowed. If you are at all concerned just let it cure a full 14 days. This will allow for more nitrite depletion.
 
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vince m

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Jan 9, 2016
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plano il
Nope you are good. Even if you had not washed off the first application all in you would be about 195ppm nitrite (assuming .25% cure #1) in a dry cure up to 200ppm is allowed. If you are at all concerned just let it cure a full 14 days. This will allow for more nitrite depletion.
Thanks so much for the info!
 

SmokinEdge

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Thanks so much for the info!
Just so you know, when we apply cure #1 at the rate of .25% to meat weight we impart 156ppm nitrite, this is an effect and safe range and is also maximum allowable in sausage, but works well with whole muscle also.
 

vince m

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Original poster
Thread starter
Jan 9, 2016
41
14
plano il
Just so you know, when we apply cure #1 at the rate of .25% to meat weight we impart 156ppm nitrite, this is an effect and safe range and is also maximum allowable in sausage, but works well with whole muscle also.
Great info thanks!
 

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