Why won’t my meat cure?

[nanuk]

....
Scientific fact is:
it is not possible to visually check cure doneness...
..... let facts rule...

I have done what BearCarver says... cut a pork loin to check for full cure penetration, and indeed, it is very easy to see if the center is still not cured. In pork, it is gray(ish).
I also cured some beef Eye of Round, and one piece did not cure to center... and it too was easy to see the difference when first cutting into it.
Scientific? No.
But more scientific than Greta!

 

[nanuk]

Just Curious as I've not seen anything specific...injecting 10% is the standard, but what happens if I Inject all the meat will take, say 30% Cure Solution by weight?...JJ

when I took my training, we overpumped some bellies and some legs for "learning experience"

you CAN over pump them, BUT you'll end up with bags of brine inside that will gush out when you cut into it. That is what happened to us.

It MAY dry out if you dry it enough... but I would think that area would be extra salty.

 

[Bearcarver]

I have done what BearCarver says... cut a pork loin to check for full cure penetration, and indeed, it is very easy to see if the center is still not cured. In pork, it is gray(ish).
I also cured some beef Eye of Round, and one piece did not cure to center... and it too was easy to see the difference when first cutting into it.
Scientific? No.
But more scientific than Greta!

Thank You for that confirmation! It's so simple.

Bear

 

[chef jimmyj]

There is nothing left to add here that will be of benefit. The treads is Locked..JJ