Need help please

Discussion in 'Curing' started by gearhead, May 3, 2014.

  1. gearhead

    gearhead Newbie

        I am new to curing meat. I ordered two pork belly's and intended on making bacon. I used the recipe out of the Charcuterie book for basic dry cure 1 lb of Kosher salt, 8oz of sugar and 8 teaspoons of # 1 cure. I dredged the pork belly's in this mixture and then placed in a 2 1/2 gallon bag with the remainder of the mix. The belly's where in the fridge for about 40 hours before I re-read the instructions and realized that about 1/4 cup is all that is needed. I removed the belly's from the bags and rinsed off each in 5 gallons of fresh water and then towel dried for 30 min. Then I placed 1/4 cup of the mix in the bags along with 1/8 cup of water since I threw out all the juices and excess mixture. Each belly ended up being 6lb+ and my question is should I just throw it out since the mix was 4X what is should be? I removed and rinsed as I said and this is the 7th day now after the redo.

       I don't want to take any chances with this so I need you honest opinions. Is the bacon safe or should I just toss it and count it as a lesson learned. Thanks in advance for your help.
     
  2. timberjet

    timberjet Master of the Pit

    Better safe than sorry I would say. That might be enough cure to be toxic and it is in there. Just my 2 cents. I am sure someone will be along that knows more than I do.
     
  3. gearhead

    gearhead Newbie

    That is where I was leaning; just wanted more experienced advise before I threw out 24 lbs of meat. Thank you for your reply!
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    There is no way to tell how much cure is or isn't in the pork at this point. I am usually the last person around here to tell a member to throw out meat, but this is a situation where I would say, toss it. Next time use this very user friendly Universal Cure Calculator ant then there is no guessing if there is too much or too little...JJ

    http://www.smokingmeatforums.com/t/124590/universal-cure-calculator
     
  5. gearhead

    gearhead Newbie

    Thank you chef JimmyJ. I'll toss it and start over won't make that mistake again; lesson learned. Thanks again.
     

Share This Page