tag:blogger.com,1999:blog-9190984942207410953.post1955119724617612067..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Critical Ingredient - Cure #1 and #2Jasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-9190984942207410953.post-67426645392649496852017-02-06T11:51:47.977-05:002017-02-06T11:51:47.977-05:00I've always understood Prague powder#2 is for ...I've always understood Prague powder#2 is for long-term dry cures.(4 weeks or more) #1 is meant for short cures and must be cooked before consumption.Anonymoushttps://www.blogger.com/profile/07711319900870009584noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-64438198270792217262016-06-16T21:10:53.290-04:002016-06-16T21:10:53.290-04:00im not exactly sure what the duration of cure #1, ...im not exactly sure what the duration of cure #1, it depends on a lot of factors really, but i THINK you should be ok for a week<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-36900929981564799692016-06-16T09:24:31.995-04:002016-06-16T09:24:31.995-04:00I have made a few batches of pepperoni sticks and ...I have made a few batches of pepperoni sticks and mixed my grind including cure #1 , waited a day then stuffed in lamb casings, smoked at 170 degrees for 4 hours. I hang in the fridge for a week or so at 38 degrees and they do dry out somewhat and taste great. My question is... after smoking and a quick cool down, can i hang on my curing chamber for up to a week to dry, in other words does cure # 1 provide safety for a week without being in a cold fridge. My curing chamber is 58 degrees with 70% humidity.Anonymoushttps://www.blogger.com/profile/08870567859895716314noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-75533911004020473012016-06-02T13:18:53.878-04:002016-06-02T13:18:53.878-04:00If the product is completely dry mold should not g...If the product is completely dry mold should not grow on it, even without salt.<br />Curing salts wont necessarily inhibit mold.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-17709101307327696642016-05-31T15:17:27.214-04:002016-05-31T15:17:27.214-04:00I just started making dog treats out of turkey bre...I just started making dog treats out of turkey breast which they seem to love. Only thing is after a week or so some seem to mold. I know there is no salt added but was wanting to stretch out the shelf life. when searching I ran across this post. What would you recommend to use to make safe treats that hold a long shelf life. I use a oven to remove some water then move the product to a dehydrator to complete the drying step. ThanksAnonymoushttps://www.blogger.com/profile/04456867090001653865noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-79014640118520759072016-01-21T10:18:28.891-05:002016-01-21T10:18:28.891-05:00Thank you so much for this information. It was ve...Thank you so much for this information. It was very helpful for meAnonymoushttps://www.blogger.com/profile/10087368876429493010noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-87649310916519659602016-01-20T22:56:17.687-05:002016-01-20T22:56:17.687-05:00I really have no way of knowing, you will end up w...I really have no way of knowing, you will end up with unconverted nitrates and nitrites most likely. Will it harm you? No probably not. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-35254225024519208642016-01-20T08:28:52.552-05:002016-01-20T08:28:52.552-05:00I grind 50/50 venison/pork for skinless buck stick...I grind 50/50 venison/pork for skinless buck sticks processed on wire racks. They are cold smoked not exceeding 78°F. My target temp and humidity is 55-60°F and 70-85% humidity. They are usually ready on the eighth day.<br /><br />I normally use 1 teaspoon cure #1 per 5 lbs of meat mixed with one ounce of H2O per lb of meat. Would it be OK in your opinion to use prague powder #2 in place of the cure #1 for this recipe?Anonymoushttps://www.blogger.com/profile/09803799404208658793noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-87508197338847187922016-01-20T06:49:22.161-05:002016-01-20T06:49:22.161-05:00No problem. You'll be aging it presumably, so ...No problem. You'll be aging it presumably, so it's not an issue. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-40885696037403380352016-01-19T22:53:23.142-05:002016-01-19T22:53:23.142-05:00I mistakenly used cure #2 instead of #1 in Michael...I mistakenly used cure #2 instead of #1 in Michael Ruhlman's Pancetta recipe. In your experience, is this a problem as it will be dry cured?Anonymoushttps://www.blogger.com/profile/08007517515688790434noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-83113249075298805472014-03-14T22:34:43.176-04:002014-03-14T22:34:43.176-04:00For long cured items (like most of these on my pag...For long cured items (like most of these on my page), cure #2 is, in my mind, a requirement, yes.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-8360198444111284062014-03-11T15:32:13.365-04:002014-03-11T15:32:13.365-04:00I have a question. In my country, there's only...I have a question. In my country, there's only one type of curing salt containing salt and nitrite only. ¿Should I buy curing salt #2 overseas? Iconoclastahttps://www.blogger.com/profile/02776550089447273758noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-22500681515068461902014-03-07T10:47:28.002-05:002014-03-07T10:47:28.002-05:00james, the % are easily findable online, but i'...james, the % are easily findable online, but i'm pretty sure it's not just a mix of the ingredients, or there could be settling in the product and uneven dispersion. I believe they're combined in solution and re-evaporated, but i could be wrong.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-55034868880729473892014-03-07T04:31:16.567-05:002014-03-07T04:31:16.567-05:00Does anybody have a recipe for cure #2? The compo...Does anybody have a recipe for cure #2? The components are so much cheaper than the mix.<br />Anonymoushttps://www.blogger.com/profile/08524758944854260462noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-54528032354196610462014-03-07T04:30:59.078-05:002014-03-07T04:30:59.078-05:00Does anybody have a recipe for cure #2? The compo...Does anybody have a recipe for cure #2? The components are so much cheaper than the mix.<br />Anonymoushttps://www.blogger.com/profile/08524758944854260462noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-48335094331815223462013-05-06T09:10:29.490-04:002013-05-06T09:10:29.490-04:00I really have no way of knowing if the meats you w...I really have no way of knowing if the meats you will have will be safe. Part of it depends on how warm they got and for how long.<br />The safe thing is always to discard when in doubt unfortunately.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-10651005383046926232013-05-05T09:40:55.427-04:002013-05-05T09:40:55.427-04:00Good morning, I just woke to find the refrigerator...Good morning, I just woke to find the refrigerator door ajar on my meat. Three whole muscles went in yesterday at 3pm, the door was opened last night at 10 pm and was not closed all the way. The three whole muscles were in their initial curing stages before they go into the curing cabinet. They all have DQ #2 in their cure, should I be overly concerned about the temperature they reached by this morning? They were even under the light all night on the top shelf, I'm so stressed right now, I'm sick!! any suggestions and opinions are very appreciated!! Charles, 1st time here.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-29815249479511284882013-04-02T13:17:30.867-04:002013-04-02T13:17:30.867-04:00THANK YOU for the rapid response. This has been tr...THANK YOU for the rapid response. This has been troubling me for a couple days now and I'm relieved that it should (emphasis noted) be OK. Now, to finally make use of my new toy -- that plug-and-play temperature/humidity controller you helpfully turned me on to. Thanks for everything.<br />BrianBriannoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-85887378940642605682013-04-02T12:42:35.542-04:002013-04-02T12:42:35.542-04:00If youre curing a whole muscle, cure #1 SHOULD be ...If youre curing a whole muscle, cure #1 SHOULD be ok. I definitely would not add more cure #2, nor would i grind it into sausage.<br /><br />Just leave them as is, in whole chunks and proceed with the drying. It should be ok because it's a whole muscle.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-7471925503862972042013-04-02T12:27:39.952-04:002013-04-02T12:27:39.952-04:00Hi,
I am in a similar predicament to the poster w...Hi,<br /><br />I am in a similar predicament to the poster who mistakenly used cure #1. I have several pieces of shoulder butt I had planned to dry age, but they are 9 days into curing with cure #1.<br /><br />Can I rinse them and apply a new rub with cure #2, proceeding as usual for a coppa-style curing/aging process? Is the health risk too great to double up on cure, in a way?<br /><br />Alternatively, I have considered grinding these whole chunks into sausage. The problem is, all recipes I've seen call for the addition of cure #1 into ground pork whereas mine has cured with the cure #1 applied to the exterior of whole pieces. Can I grind this into sausage? Would I add more cure #1? I don't want to double up on cure dangerously.<br /><br />Third option, might I make this into sauccion sec?<br /><br />What can I do with these chunks of #1-cured shoulder butt!? Thanks all. This is a great thread--I just hope someone is still reading the comments!<br />BrianBriannoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-62848836660971807322013-02-24T19:43:38.737-05:002013-02-24T19:43:38.737-05:00The cures are dyed so they don't get confused ...The cures are dyed so they don't get confused with regular salts. In large enough amounts they ARE fatal, so you don't want to be dumping it in your mashed potatoes by mistake.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-65438911693271124022013-01-14T19:57:26.374-05:002013-01-14T19:57:26.374-05:00Sorry, i can't possibly tell you. I can't ...Sorry, i can't possibly tell you. I can't really follow what you did, nor can i figure out what you should do.<br />I'm as lost as you are based on this.<br />Sorry.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-87093091314888177092013-01-14T17:09:54.098-05:002013-01-14T17:09:54.098-05:00Im making dried smoked beef and pork. I forgot to ...Im making dried smoked beef and pork. I forgot to add. And Thank you for replyingAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-78304717306833194212013-01-14T17:05:49.555-05:002013-01-14T17:05:49.555-05:00Yes i used DQ cure 1 which I mixed with kosher sal...Yes i used DQ cure 1 which I mixed with kosher salt 3 tsp to three cups of salt. I stated 20 lbs of beef cut 2x4x10 but also with that same mixture I used on 15 lbs pork butt cuts 2x4x7 pieces I didn't use all the mixture (3 cups salt which had the 3 tsp of DQ 1) I used a little do to nurves lol and then after realizing that it was cure 2 that I needed. So should I use the cure 2 on next step because when I think about it I have less then 3 tsps for 35 lbs of meat. You know. .. what you think boss Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-48937911858115287742013-01-14T10:17:30.153-05:002013-01-14T10:17:30.153-05:00I assume by DQ you mean cure #1? I think you shoul...I assume by DQ you mean cure #1? I think you should be ok puting cure 2 on the next salting, but you'd have to account for the already added nitrites from the cure #1 you have in there already. I don't think you'd want to double up on them.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.com