too much cure #1 what to do?

Discussion in 'Smoking Bacon' started by brett74, Jul 14, 2013.

  1. brett74

    brett74 Newbie

    I make 4 pounds of back loin into bacon. I used 4 table spoons of cure #1 and 4 teaspoons of sugar as a rub. I then put them into a ziplock bag and poured maple syrup over it. left it in fridge for 6 days. It is in the smoker now. going to smoke for 3 hours till internal temp is 152. is this safe to eat? will It be too salty? any other info would be great. thanks Brett
  2. brett74

    brett74 Newbie

    I got confused with mortons tenderquick in a recipe I was using. should have been 1 teaspoon of cure #1.
  3. There's a safe limit for a reason.
    You used enough for 50 pounds of meat!!!!
    Toss it out!

    Last edited: Jul 14, 2013
  4. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    way too much throw it out.
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Definitely Toss It !!

  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Nitrate in that amount  could poison you. Chunk it in the trash. Do Not let any animals get hold of it either.
  7. brett74

    brett74 Newbie

    It gone. The garbage man took it today.
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Don't worry, there is a reason it required no discussion. You are not the only person to misread a recipe. You should have seen my experiment with Salt Peter, long before I knew of here or anywhere else to assist me. I knew I needed a quick cure to be save, just not the right way to do it. LOL My brisket was grey!

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