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Prague #1 instead of #2

Danotebo

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I am making some Lonzino and I accidentally used Prague #1 instead of #2 in the spice cure. 3% salt and .25% Prague #1. Will it be OK to cure in the curing fridge until it loses 35% or will I need to cook/smoke the product?
 

sawhorseray

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If it was me I'd just smoke it and do away with any worry factor, you can always do another one. RAY

Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air-dried, and smoked sausages.
  • 2 tsps of Instacure 1 is enough to cure roughly 10 lbs of sausage or bacon.


What Is Instacure 2 Used For?

Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams.
The reason for the addition of sodium nitrate in Instacure 2 is that over a long curing period, sodium nitrate breaks down very slowly into sodium nitrite.
In the words of the great sausage maker, Rytek Kutas, sodium nitrate works like an extended-release medication for meats that require very long curing times, like dry cured sausages.
 

atomicsmoke

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You can cure and smoke (dont dry to 35% loss) to end up with canadian bacon.

iMHO nitrate to nitirite conversion is hit and miss for home curing. Certain level of bacterial activity is required, temps , humidity etc.

You'd probably be ok with cure#1 but is pribably best not to take chances if you have doubts.
 

tropics

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If it was me I'd just smoke it and do away with any worry factor, you can always do another one. RAY

Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air-dried, and smoked sausages.
  • 2 tsps of Instacure 1 is enough to cure roughly 10 lbs of sausage or bacon.


What Is Instacure 2 Used For?

Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams.
The reason for the addition of sodium nitrate in Instacure 2 is that over a long curing period, sodium nitrate breaks down very slowly into sodium nitrite.
In the words of the great sausage maker, Rytek Kutas, sodium nitrate works like an extended-release medication for meats that require very long curing times, like dry cured sausages.
Ray Has you covered Rytek made a living curing meat. You want to continue
Richie
 

daveomak

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I am making some Lonzino and I accidentally used Prague #1 instead of #2 in the spice cure. 3% salt and .25% Prague #1. Will it be OK to cure in the curing fridge until it loses 35% or will I need to cook/smoke the product?
It is safe to now add cure#2... Here are the maximum allowable amounts you can use....
Follow the amounts listed in the "Dry Cured" column...
Cure ingoing maximums.png
 
Last edited:

chef jimmyj

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Dave NAILED IT! Adding the 2 Cures together, you are still within safe limits. You could even add another dose of Cure #1 at the halfway point. Cure #2 and it's interaction with bacteria is extremely critical with Dry Cured Sausages because of the Oxygen free interior. Not so much with a Loin whose surface is exposed to air...JJ
 

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