I had a Dakota stuffer, it didn’t work as well as my vertical stuffer. They made a foot control for them at one time to control the water, but at the price, the vertical does a better job, holds more product and I can run it easily as well.
Insta cure #1 question
I mixed up a brine to make Canadian bacon from a 2.55lb pork loin.
I think I may have used to much insta cure#1.
The recipe called for
1/2 gal water
1/2 Cup table salt
1 Tbl #1 insta cure
1/2 Cup B Sugar
1/2 Cup Canadian Maple Syrup
1Tbl W Pepper
1Tbl G Garlic powder
Is this going to be safe tho eat? Seems like way to much cure? I would have thought 1 1/2 tsp #1 insta cure would be correct.
Did I screw it up? I’m really concerned if it is safe to eat.
It is currently curing in fridge.
unclebill In general I don’t respond much to home recipes, this is because A) it’s not what we selland B) I honestly don’t have much experience with it! But’ll try to help out here.
How long did it sit in there for? Yeah 1 tbl is too much but you added it to a half gallon of water and nowhere near all of that water got into the meat. Your ingoing parts per million is certainly higher than the USDA would recommend (for bacon is 200 ppm for dry rub and 120 for injection) but I don’t think it will be too much of an issue for you. The reason they limit ingoing ppm of nitrate is because when meat that has been exposed to higher levels than that are charred they develop some carcinogens, as long as you don’t char you Canadian bacon you should be fine.
Now, this is based around the idea that you are using this for personal use, if you are selling this it has to be thrown away as it does not qualify as Bacon.
Thanks for the quick reply. The infor is invaluable to everyone.
Uncle Bill I’ve reviewed processing operations under FSIS inspection. Here’s a calculation for determining nitrite levels.
You must determine the pickup of the brine solution( such as 10% for example) multiply that times the restricted ingredient which is .o625 for pink salt) then multiply that times 1,000000.
Then divide that by the weight of the brine solution. In your case keep everything in ounces. Therefore your solution weight would be approx. 67 ounces.
Let’s say your 1 tablespoon of pink salt weighs .6 ounces.
Let’s say your product picked up 10% pump
10% x (,0625 x.6) x 1,000000 divide this by the weight of the brine solution(67)
Your ppm is approximately 57 ppm
Requirement for bacon is + or - 20% of 120 ppm.
Thanks! That is way above my head, so I appreciate the importance of your input into my quandary.
It’s so assuring and satisfying to have such members support. This is why I use Walton’s.
Additionally if my memory serves me correct it’s not considered a cured product if there’s less than 60 ppm of ingoing sodium nitrite