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Sous vide guesstimating
General • • nelson11b

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Yes, but it is above the water level. , So no problem.
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Bacon mistake Instacure #2 used instead of Instacure #1
URGENT 911 • • Robertdochler

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Robertdochler said in Bacon mistake Instacure #2 used instead of Instacure #1: Good morning, I am making home made bacon from a pork belly. I used 1 teaspoon of instacure #2 per 5 lbs of meat in my dry rub. After 48 hours of brining the belly, I discovered through research that I should have used Instacure #1 for bacon and Instacure #2 is for dry curing such as salami etc. I immediately removed my pork belly from the refrigerator and rinsed the dry cure from the belly. I made a new dry rub just using salt and sugar and no pink cure at all. I am planning to stop brining the belly on Saturday which is day 6 of brining and smoking on Sunday. If I hot smoke this belly after 6 days in the brine will it be safe to eat after being exposed to the instacure #2 for two days? Thanks for any help. Cure #1 and Cure # 2 are very close in composition with one exception, Cure # 2 also has additional Sodium nitrate. I would expect you obtained at least partial curing of the belly in the first couple of days in the Cure #2 rub. My only concern would be whether you exceeded the permissible levels of total sodium nitrite with the second addition of Cure # 1 rub. Some one else may have some input on that potential issue. Cure #1 and Cure #2 Composition Cure No.1 Salt 94% Preservative: E250 6% (Sodium Nitrite) Cure No.2 Salt 90.7% Preservatives: E250 (5.7%) (Sodium Nitrite), E251 (3.6%) (Sodium Nitrate)
What did everyone cook today?
Bragging Board • • Tex_77

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processhead No difference in taste, I could not pick up any smoke at all despite I had color before roasting. I suspect the roasting washed the smoke away because of the heat it develops and the roaster is a fluid air roaster, its’s blowing all the goodness away.
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Fermenting Beef Sticks
Meat Processing • • Sdickey1960

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They may be processing by the traditional method using lacto-fermenting bacteria cultures. Can’t speak to the shelf life claims. Both methods increase shelf life by lowering the pH of the product.

David Harkness

@David Harkness

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