Missed 1/2 the cure, am I hosed?

[elks96]

Si tonight my daughter (12) and I tried making a batch of Snack Sticks from
Her first mule deer kill. We used a high mountain kit given To her by her grandpa. We did some research watched videos etc. We made a large batch because we had meat thawed.

Everything looked good and great, got all of the clean up pretty much done and sticks in the fridge over night.

Then bam. We find that 1/2 the cure package was not
Mixed in. She did part and then just forgot the rest.

So did we just make a batch of dog treats? Will it be nasty to eat? Bland? or will it spoil easy?

We will be smoking in the morning and making sure all gets to temp.

We will be vacuum sealing the sticks and freezing. When they are thawed they will not last but a few minutes in our house

Also I am a big time hunter in colorado. Anyone have questions about hiring Colorado I love to help...

 

[Scott Eisenbraun]

Some may disagree, but if you make sure to smoke to an internal temp of 150f (145 is considered fully cooked) it should be fine to package and freeze. But, we have many people that are more knowledgeable when it comes to proper cure and temp procedures.

 

[tropics]

Si tonight my daughter (12) and I tried making a batch of Snack Sticks from
Her first mule deer kill. We used a high mountain kit given To her by her grandpa. We did some research watched videos etc. We made a large batch because we had meat thawed.

Everything looked good and great, got all of the clean up pretty much done and sticks in the fridge over night.

Then bam. We find that 1/2 the cure package was not
Mixed in. She did part and then just forgot the rest.

So did we just make a batch of dog treats? Will it be nasty to eat? Bland? or will it spoil easy?

We will be smoking in the morning and making sure all gets to temp.

We will be vacuum sealing the sticks and freezing. When they are thawed they will not last but a few minutes in our house

Also I am a big time hunter in colorado. Anyone have questions about hiring Colorado I love to help...

Add the rest of the cure to some water and remix really good. Stuff & you should be fine the extra water will help make stuffing easier also.
Richie

 

[atomicsmoke]

I 2nd what Richie said. It's been in the fridge - no concerns.

 

[petewoody]

Add the rest of the cure to some water and remix really good. Stuff & you should be fine the extra water will help make stuffing easier also.
Richie

I believe OP said Sticks have already been made.

 

[tropics]

I believe OP said Sticks have already been made.

Yes I read that but it is a cheap fix to be safe JMHO
Richie

 

[chopsaw]

Holly makes a great point . All the high mountain kits I have used come with a chart , for ground meats and whole muscle . The chart shows the amounts of each , seasoning and cure for specific weights of meat .

 

[browneyesvictim]

Exactly. Well said Holly. How much was/is in the packet, and how much did your meat weigh?

 

[daveomak]

Thanks Holly.... I had to check my AC Leggs packets... They also note how much per pound to use...

 

[daveomak]

Maybe your 12 year old daughter, read the directions and added the cure according to directions... That would be cool... I forget stuff all the time and my granddaughter saves me continually...

 

[indaswamp]

I second what has already been stated-check the package for the correct amount of cure, you could be alright.

 

[chef jimmyj]

Even with half the cure, you are fine. The cure was likely measured to give 156ppm. At half the amount, you are at 78ppm and close enough to the 80 ppm min effective amount of Nitrite, found in the study below. Lesson learned. Double check instructions and THIS time you lucked out...JJ

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/cured-meat-products

 

[indaswamp]

Even with half the cure, you are fine. The cure was likely measured to give 156ppm. At half the amount, you are at 78ppm and close enough to the 80 ppm min effective amount of nitrate, found in the study below. Lesson learned. Double check instructions and THIS time you lucked out...JJ

I learned something new today. Did not know that 80ppm was the lower limit. Thanks jj!

 

[chef jimmyj]

Don't missunderstand...Limits are sethe with a wide margin of error. BUT THAT IS NO EXCUSE TO NOT USE THE RECOMMENDED AMOUNT OF 156ppm. Knowing limits keeps member from tossing 10, 20, 100 pounds of meat if not necessary...JJ

 

[chef jimmyj]

In THIS case , additional insurance would come from smoking at a steady higher temp of 170-180°F. The thinner snack sticks will come up to temp fast, pasteurization time and temps, with minimal fatout. If this was thicker sausage, hot smoking would be recommended...JJ

 

[indaswamp]

Noted, thanks for the clarifications...

 

[chef jimmyj]

DaveOmak, having my back, questioned the source of the 50 ppm minimum. Since I could not find the source, I have provided a source I was able to find without going through hours of research. In that light, I Edited the above posts and still support that 78-80 ppm rendered these sticks safe especially in light of their size and ability to quickly reach safe pasteurization temps...Thanks Dave...JJ

 

[chopsaw]

I have a comment / question . If we don't know what kit he has , don't know the meat weight , or what amount " half the cure " is , how do we know if he's good or not ?
Just a question , maybe I missed something .
Chop

 

[chef jimmyj]

Chop, By the OPs description, they did their homework and gathered sufficient meat for one package of seasoning, but only added half the cure. USDA suggests 156 ppm for most meats and sausage. Manufacturers follow this. Since it is not economically good business to give away cure, its safe to assume the OP's sausage is at 75 to 80ppm and safe...JJ