Effect of too much #2 instacure

Qballgreg
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1 month 2 weeks ago #16062 by Qballgreg

Effect of too much #2 instacure was created by Qballgreg

Making Bresaola for the first time...I inadvertently weighed the meat prior to trimming and used that weight to determine spice amounts. I would estimate that I have about 10% more instacure #2 than I should have. Will that have any effect on my finished product?

RRP
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retired dude

1 month 2 weeks ago #16064 by RRP

Replied by RRP on topic Effect of too much #2 instacure

hmmm, I suggest you ask the experts on Face Book at:
UMAi® Salumi, Charcuterie and Dry Age Meats
Ron

Qballgreg
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1 month 2 weeks ago #16065 by Qballgreg

Replied by Qballgreg on topic Effect of too much #2 instacure

Facebook page refers back to this forum....

RRP
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retired dude

1 month 2 weeks ago #16066 by RRP

Replied by RRP on topic Effect of too much #2 instacure

Well DOUBLE hmmmm...

let me see who else I can shake loose here...
Ron

buldogg
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1 month 2 weeks ago #16069 by buldogg

Replied by buldogg on topic Effect of too much #2 instacure

I do alot of charcuterie and the extra 10% of #2 is not going to be a problem at all safety wise. Taste may be a touch more salty then what you were expecting if you are using the eq method. If salt box there is not going to be any difference.

buldogg
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1 month 2 weeks ago #16070 by buldogg

Replied by buldogg on topic Effect of too much #2 instacure

Just checking, what percentage of #2 did you use? (1/4 th of one percent .25%)

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