I'm not exactly sure what you're saying JJ,. What I meant is for the home curer 10% is about the max you'll get a piece of meat to hold no matter how hard you try.
Why won’t my meat cure?
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ENOUGH ARGUING!!!!
From the USDA...
"Danger Zone" (40 °F - 140 °F) | Food Safety and Inspection Service
www.fsis.usda.gov
10. What causes grayish or green color on cured meats?
Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. Chemicals in the cure and oxygen, as well as energy from ultraviolet and visible light, contribute to both the chemical breakdown and microbial spoilage of the product. Cure, such as nitrite, chemically changes the color of muscle. Curing solutions are colored in order to distinguish them from other ingredients (such as sugar or salt) used in fresh and cured meat products. For example, cured raw pork is gray, but cured cooked pork (e.g., ham) is light pink.
The Gray color quickly turns Red as the now exposed Myoglobin absorbs Oxygen. This Chemical reaction happens quickly and the Gray color can easily be missed. This is why there is an argument and misunderstanding Here. If you are not Specifically looking for Gray, you may not see it by the time the meat turns Red...JJ
ENOUGH ARGUING!!!!
From the USDA...
"Danger Zone" (40 °F - 140 °F) | Food Safety and Inspection Service
10. What causes grayish or green color on cured meats?
Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. Chemicals in the cure and oxygen, as well as energy from ultraviolet and visible light, contribute to both the chemical breakdown and microbial spoilage of the product. Cure, such as nitrite, chemically changes the color of muscle. Curing solutions are colored in order to distinguish them from other ingredients (such as sugar or salt) used in fresh and cured meat products. For example, cured raw pork is gray, but cured cooked pork (e.g., ham) is light pink.
The Gray color quickly turns Red as the now exposed Myoglobin absorbs Oxygen. This Chemical reaction happens quickly and the Gray color can easily be missed. This is why there is an argument and misunderstanding Here. If you are not Specifically looking for Gray, you may not see it by the time the meat turns Red...JJ
Amazing how USDA gets it wrong too.
Cured Raw Pork is Pink, not gray.
Uncured Raw Pork is Gray, not Pink.
That's another thing you can see in pictures if you don't happen to do any curing yourself.
Bear
- May 12, 2011
- 22,172
- 7,150
Sorry JJ , I guess my comment came off wrong. I'm a firm believer in properly measuring all cures. I always base my cure on the weight of the meat and the percent uptake I plan to inject.
Last edited:
- May 12, 2011
- 22,172
- 7,150
I too am strict measuring Cure. I was just curious if 10% was a Magic Number or if pumping more would hurt anything. What you have found is meat will only take about 10% anyway. So it stands to reason that pumping all the meat will take will get you there, 10%+/- a little, whether you weigh it out first or not...JJ
BTW...I support precise measuring when using cures, especially for Newbies. The above is just the kind of stuff that pops into mind when I'm idle...
Here's an interesting read for ya JJ , next time you got idle time.
www.sausagemaking.org • View topic - 6% pump and rub.
forum.sausagemaking.org
- May 12, 2011
- 22,172
- 7,150
It was the post right after the post I made, so I thought it was directed towards me.....No a problem here.
Have a great Thanksgiving.
Well, it won't be a good Thanksgiving for me. But I hope you and yours have one.
Did you cook the loin on a wood fired grill/smoker? I was just looking at this pic again and it looks more like a nice smoke ring, then it does cured meat.
Oh man, I'm super sorry to hear this Steve, that is terribly tragic news that almost everyone fears.
Hang in there brother that has to be some of the worst news ever, I am really sorry.
Dan
Oh No---Sorry to hear that Steve!
I know how much that hurts. We lost my Dad 2 years after losing my Mom.
Hang in there, Buddy.
Bear
Steve H.
You and your family are in my thoughts and prayers.
I lost my parents far too young.
And one year ago, we said goodbye to our daughter. (36Yo, leaving a 10yo grandson)
It gets easier, but as long as you hold the memories in your heart, they are never really gone.
Hang in there Friend.
You and your family are in my thoughts and prayers.
I lost my parents far too young.
And one year ago, we said goodbye to our daughter. (36Yo, leaving a 10yo grandson)
It gets easier, but as long as you hold the memories in your heart, they are never really gone.
Hang in there Friend.
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