Question about cure interchangeability

[JohnsMyName]

Hi all, I’m in the middle of a project and realized I have no cure #2. I’m working with an 8lbs deboned lamb leg. Would I be safe substituting cure #1 for #2? I know it’s generally advised against, but it’s not a huge piece of meat. I just ordered some #2 but it’s not supposed to arrive until the sell by date on the meat so I’d rather get it bagged up with salt ASAP. Thoughts???

 

[pops6927]

What is your project? Curing under 30 days, or for months? Under 30 days then yes. For months, no. Think of Cure no. 1 as short term, Cure no. 2 as long term. Cure no. 1 has nitrite only. Cure no. 2 has both nitrite and nitrate, which over time breaks down to nitrite but provides long term curing.

 

[JohnsMyName]

I’m not sure how long the aging will be. It’s 8lbs deboned, but will be rolled and tied. I’m guessing 5-6 weeks to lose 30% in my curing chamber that’s constant 55F/70RH. It really should be #2 on paper, but it’s def not going to take months, hoping someone with experience could chime in and give me a def yes or no.

ETA: I’m doing 3% salt and .25% cure.

 

[daveomak]

For long term curing, like you are planning on, cure #2 is the cure to use... Now, that being said, cure#1 breaks down over time, that's why it's a short term curing salt... Cure #2 will not start working until the meat temp is about 50 deg. F... Your lamb should be in the refer for about 2 weeks then moved into a warmer zone... It would be safe and OK to add cure#1 at 0.25% based on the weight of the meat.... Then add cure#2, when it arrives, at 0.25% based on the weight of the meat...
For long term dry curing, it is safe to use cure #1, up to 625 Ppm due to it's degradation.. Below is a chart explaining same put out by FSIS.....

Also, the RH you mentioned you are planning on holding the meat at, may I suggest raising the RH up closer to 80%.. You will avoid case hardening of the meat and have a more palatable product..

 

[JohnsMyName]

Dave, I am new here but have been lurking for awhile and I have to thank you for your wonderful posts. You are a wealth of factual knowledge and your posts are much appreciated.

I was thinking about adding all my spices and vacc sealing today, then just adding the #2 when it comes in, but wanted to make sure it was evenly distributed, I guess if it’s sitting vacuum sealed for 2 weeks it will get every where!

As for the RH, I have a mini fridge I’m using for small projects. I’m using a saturated salt water (got idea from your post btw) and it’s right at 75RH. I plan to get a dedicated old fridge to convert to a chamber, but In the interim I’m bringing larger meats to my fathers house, he has a wine cellar he keeps at 70RH so I’m at his mercy until I find a good used fridge candidate on Craig’s. That’s the only place I can fit this one currently. :(

 

[daveomak]

Just do what you can to evenly distribute the cures.. Even distribution will eventually take place..

 

[JohnsMyName]

Will do, thanks again Dave.