One more cure #2 question

[johnnyb54]

I have a quick question about cure #2. I know cure #1 is for less then 30 days and cure #2 is used for longer then 30 days. I would like to know when does the clock start for 30 days or longer. Does it start once you start the curing stage (the time it takes to cure) or does the clock start once the drying phase begins. Thanks

 

[BGKYSmoker]

I have a quick question about cure #2. I know cure #1 is for less then 30 days and cure #2 is used for longer then 30 days. I would like to know when does the clock start for 30 days or longer. Does it start once you start the curing stage (the time it takes to cure) or does the clock start once the drying phase begins. Thanks

Not sure what you mean with cure 1 less than 30 days?
Lots of factors here.
What are you making?

Prague Powder #1
Also called Insta-Cure and Modern Cure. Cures are used to prevent meats from spoiling when being cooked or smoked at low temperatures (under 200 degrees F). This cure is 1 part sodium nitrite (6.25%) and 16 parts salt (93.75%) and are combined and crystallized to assure even distribution. As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to ‘gas out’ at about 130 degrees F. After the smoking /cooking process is complete only about 10-20% of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. 4 ounces of Prague powder #1 is required to cure 100 lbs of meat. A more typical measurement for home use is 1 level tsp per 5 lbs of meat. Mix with cold water, then mix into meat like you would mix seasonings into meat.





Prague Powder #2
Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.) It is primarily used in dry-curing Use with products that do not require cooking, smoking, or refrigeration. This cure, which is sodium nitrate, acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. This allows you to dry cure products that take much longer to cure. A cure with sodium nitrite would dissipate too quickly. Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat when mixing with meat. When using a cure in a brine solution, follow a recipe.

 

[Timber II]

What a through description- thanks.

 

[thirdeye]

I have a quick question about cure #2. I know cure #1 is for less then 30 days and cure #2 is used for longer then 30 days. I would like to know when does the clock start for 30 days or longer. Does it start once you start the curing stage (the time it takes to cure) or does the clock start once the drying phase begins. Thanks

I don't think the "clock" is timed that accurately. Cure #2 has a salt carrier plus nitrites and nitrates. Nitrites go to work first, and nitrates are sort of time release. The working times can be different if you are curing salami, a duck breast, or an Italian style of ham.... so follow an approved recipe and your meat product will be protected for the first few weeks by the nitrites. As you go further in time, the nitrates are slowly reduced into nitrites giving you longer protection.

If you have ever used Morton Tender Quick, you know it has both nitrates and nitrites in a salt / sugar carrier. Let's say you use TQ to cure a pork belly for bacon, and your cure time is 8 days. The nitrites are active, but since the nitrates are time release, they might not begin to reduce into nitrites in those 8 days. They are just along for the ride.

 

[SmokinEdge]

I will add that nitrate can only be changed into nitrite by bacteria interacting with it. Those bacteria must be present in the meat in sufficient quantities and the meat should be held in the 50’s temperature wise so those bacteria can grow and interact with the nitrate (cure #2) Now nitrite (cure #1) works directly on the meat and needs no bacterial interaction and works at much lower temperature down into the 30’s.

 

[johnnyb54]

Thank you everyone for the replies. The reason for my question is when my Calabrian pork tenderloin dried faster then I expected I asked in this forum about it being safe to eat. I did vacseal the loins and they are now resting for another few weeks. This got me thinking does the nitrates begin to break down into nitrites for cure #2 (30 days or longer) start at the time you begin the curing phase, (cure time depending on whole muscle, thickness or a salamI). Or do the nitrates start to break down once the drying phase starts? As an example if it take 10 days to cure a piece of meat or salami and then it takes 60 days to dry the product, the total time is 70 days. Are the nitrates broken down on day 30 (cure time 10 days plus drying time of 20 days ) or on day 40 (cure time 10 days plus drying time 30 days)? It really doesn’t matter as I’m always going to cure/dry according to an accredited and proven recipe. It just something that popped up in my head. I guess I have too much time on my hands. Thanks

 

[NM Tumbleweed]

My first foray is an immersion cure using the equilibrium method followed with several hours on low smoke. I currently have a buckboard bacon (pork shoulder) in a curing brine. It has been 8 days in the brine. This brine has Prague #2 in the mix. My original intent was to smoke on low heat and then refrigerate and fry up. However I am learning that I should have used #1 for this recipe.

So my question is: Is it possible to rescue this piece of meat by smoking then hanging in my cool room to dry and track the amount of liquid lost as part of the dry curing process? Is it not practical to conduct the smoking part and just proceed to hang?

Or do I write this off and start over with Prague #1?

Thanks in advance,

Brian

 

[SmokinEdge]

How much Prague #2 and how much nitrate is listed in that powder in percentage. It ranges from 1-4% but can be more. Then I will assume that nitrite is 6.25%? Is that right?

 

[NM Tumbleweed]

Correct, 6.25% nitrite, 4% nitrate. Anthony's Pink Curing Salt #2

 

[NM Tumbleweed]

Correct, 6.25% nitrite, 4% nitrate. Anthony's Pink Curing Salt #2

I used 5.6 grams in the recipe.