Worried and mad at myself

[BackRiverBoy]

I used a tablespoon instead of a teaspoon of Instacure #1 with 5# of ground beef. Do I need to throw it all out to be safe or can it be saved? Thanks.

 

[Dive Bar Casanova]

Nasty stuff I wouldn't risk it. But thats just me.

 

[SmokinEdge]

I used a tablespoon instead of a teaspoon of Instacure #1 with 5# of ground beef. Do I need to throw it all out to be safe or can it be saved? Thanks.

What all is in the recipe?

 

[PolishDeli]

It wont kill you, but might give you gastrointestinal trouble. Id not want to investigate.

Can you mix in another 7 pounds of meat? That'd bring the cure concentration down to recommend levels.

 

[SmokyMose]

I like PolishDeli's idea. You'll have more sausage but you won't have to trash the batch....

 

[BandCollector]

I also would go with P PolishDeli 's suggestion

Just wear your reading glasses next time. . .LOL,

John

 

[BurntWeenie]

How much nitrite is toxic to humans?

The oral lethal dose for humans was estimated to range from 33 to 250 mg of nitrite per kg of body weight, the lower doses applying to children and elderly people. Toxic doses giving rise to methaemoglobinaemia ranged from 0.4 to 200 mg/kg of body weight (WHO, 1996).

Instacure is 6.25 percent sodium nitrite. Do the math.

 

[Steve H]

P PolishDeli has you covered. Good idea.

 

[BackRiverBoy]

I used a tablespoon instead of a teaspoon of Instacure #1 with 5# of ground beef. Do I need to throw it all out to be safe or can it be saved? Thanks.

Thanks to all. I'm not going to take any chances. I WILL wear my reading glasses next time!!!

 

[indaswamp]

At 3X the amount of cure #1. you have 450ppm of nitrite in your sausage. Remember that only ~10% will remain after cooking...down to 45ppm. The meat would be safe to eat. If you were to add a cure accelerator, the nitrite amount would be even lower...probably back down to 15ppm or less.

 

[BackRiverBoy]

At 3X the amount of cure #1. you have 450ppm of nitrite in your sausage. Remember that only ~10% will remain after cooking...down to 45ppm. The meat would be safe to eat. If you were to add a cure accelerator, the nitrite amount would be even lower...probably back down to 15ppm or less.

Many thanks. What is a "cure accelerator"? Also, I'm making jerky. Does that make any difference?

 

[indaswamp]

cure accelerator= citric acid or ascorbic acid (or a derivative of ascorbic acid- sodium erythorbate). This speeds the conversion of nitrite to NO2 gas in the meat....reducing residual nitrite in the final product.

 

[BackRiverBoy]

cure accelerator= citric acid or ascorbic acid (or a derivative of ascorbic acid- sodium erythorbate). This speeds the conversion of nitrite to NO2 gas in the meat....reducing residual nitrite in the final product.

Thank you very much. I really appreciate the help and information.

 

[SmokinEdge]

cure accelerator= citric acid or ascorbic acid (or a derivative of ascorbic acid- sodium erythorbate). This speeds the conversion of nitrite to NO2 gas in the meat....reducing residual nitrite in the final product.

“Ascorbic acid (vitamin C) erythorbic acid, or their derivatives, sodium ascorbate and sodium erythorbate speed up the chemical conversion of nitrite to nitric oxide which reacts with meat myoglobin and creates nitrosomyoglobin (pink color). They also deplete levels of meat oxygen which prevents the fading color of the cured meat in the presence of light and oxygen.

These are antioxidants that speed up color formation and prolong the products shelf life by preventing fat rancidity. They also stabilize color in the finished products.
Stanley Marianski,
Home production of quality meats and sausages.

I have started applying sodium erythorbate at 0.05% to all my cured and smoked sausages for the reasons stated by Marianski. Plus it insures the depletion of nitrite in the product.

 

[tallbm]

I used a tablespoon instead of a teaspoon of Instacure #1 with 5# of ground beef. Do I need to throw it all out to be safe or can it be saved? Thanks.

Hi there and welcome!
I'd totally jump on board adding 7 more pounds of meat and just adding the additional seasoning so you have 13 pounds total of jerky.

You don't have to smoke/make it all at once. Just bag up and freeze what you dont make and boom you have meat ready for the next batch.

Jerky loses like 50% weight or so it seems anyhow so your 5 pounds will go to like 2-2.5 pouns anyhow. Having another 7 pounds to have more jerky in the end is a huge win :)