- Jun 19, 2017
- 1
- 10
I started a wet cure of 9.41 lb picnic shoulder 5 days ago using something close to the famous "pop's cure," with 1 oz of cure #1 per gallon.
I am wondering if it would be safe to make a new batch of this same brine to replace what it is already in? or does the solution dilute itself as the sodium nitrites enter the meat, and would therefore be introducing more cure to the meat than I had intended?
I had it in a 2 gallon freezer bag, but when I turned the bag to ensure it would cure evenly it leaked out into the lexan container it was in that wasn't as sanitized as I would like; not exactly dirty, but I hadn't intended to put it directly in there. So, now I want to rinse it and put it in a new bag with fresh brine, but I would like to make sure that wouldn't increase the nitrite levels in the finished product.
Your help would be greatly appreciated. I really don't want to throw it out, but I need to know it will be safe to eat. Thank you.
I am wondering if it would be safe to make a new batch of this same brine to replace what it is already in? or does the solution dilute itself as the sodium nitrites enter the meat, and would therefore be introducing more cure to the meat than I had intended?
I had it in a 2 gallon freezer bag, but when I turned the bag to ensure it would cure evenly it leaked out into the lexan container it was in that wasn't as sanitized as I would like; not exactly dirty, but I hadn't intended to put it directly in there. So, now I want to rinse it and put it in a new bag with fresh brine, but I would like to make sure that wouldn't increase the nitrite levels in the finished product.
Your help would be greatly appreciated. I really don't want to throw it out, but I need to know it will be safe to eat. Thank you.
