Not enough Prague powder #1

[old smokey nj]

Hello all. I started making a batch of "BBBB", Bears Buck Board Bacon, and just realized I didn't use enough cure. I did it 2 nights ago. In loose vac sealed bags in fridge. I have my original calculation, so I can figure out how much more is needed. Is it safe to add to bags? Also, is there a calculator to make this easier? I've done this before but not often enough to remember.

 

[chef jimmyj]

Yes you can add the remaining cure. All will equalize by the end. Try the Cure Calculator below...JJ

Universal Cure Calculator.........

I set up a javascript Universal Cure Calculator on my website. Here's the link for anyone who wants to play around with it.... http://www.diggingdogfarm.com/page2.html The calculator can be used to calculate the amount of cure and salt required in sausage...the amounts of cure, salt and sugar...

www.smokingmeatforums.com

 

[old smokey nj]

Thanks JJ. I'm about 12% lower than I should be! Thankfully the problem can be "cured"! Sorry, I couldn't resist!

 

[motocrash]

Heads up @old smokey nj , that calculator is for Cure #1, not TQ!
If you used Tender Quick, that calculator is not for you.

 

[old smokey nj]

I was wondering about that. A lot of websites say they're the same, but?

 

[old smokey nj]

I did use cure #1, but would think any advice that anyone has regarding these 2 cures could shed some insight on this as it can be dangerous

 

[old smokey nj]

I did use cure #1, but would think any advice that anyone has regarding these 2 cures could shed some insight on this as it can be dangerous
I added too little, but adding too much might be worse. Why can't they have a uniform cure #1?

 

[motocrash]

I got confused between the threads title and

I started making a batch of "BBBB", Bears Buck Board Bacon, and just realized I didn't use enough cure.

He uses nothing but TQ.

 

[old smokey nj]

Yes I got off subject a bit. I used cure 1, and apparently used wrong formula. A lot of misleading info out on web. JJ sent correct calculator so I'm good. But a lot of info out there comparing cure 1 to TC. Just tying to assist those who may be using one or the other, as miscalculations can possibly be bad

 

[chef jimmyj]

Heads up @old smokey nj , that calculator is for Cure #1, not TQ!
If you used Tender Quick, that calculator is not for you.

Good catch! I too saw it was a Bear Recipe, but the question was for " Cure ". My brain went to Cure #1 and Diggy's calculator, ignoring we might be talking TQ. Gettin' Old I guess....JJ

 

[old smokey nj]

I got distracted and have yet to add additional cure. Can I still add or is it too late? If it's too late, what can I do with the meat?

 

[chef jimmyj]

As long as it's been in the refer and not already stinking, you can proceed...JJ

 

[old smokey nj]

Thank's. Should I start the clock over and keep it in for another 8 days?

 

[chef jimmyj]

I would. Let the cure work it's way in...JJ

 

[old smokey nj]

Thanks Jimmy!