I used too much Instacure#2

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5 years 8 months ago #5235 by Big Mama
I used too much Instacure#2 was created by Big Mama
I am new to all this dry curing business. I have watched all the videos though before I started to make proscuitto.
I ended up using 4 tsp of cure #2 instead of 2 tsp. It is a 10 lb ham.
Should I through out my ham? It has been curing for 2 weeks, i rinsed it and put the salt and pepper on it. I am getting ready to dry cure it with the UMAI dry bags. Before I do I want to know if the meat is still safe to eat?
thank you for your help

I also have another questions. After you cure any meat any kind of meat with instacure #2 in it. Can I cook it? Or do I have
to dry cure it?
Thanks again.

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5 years 8 months ago #5238 by RRP
Replied by RRP on topic I used too much Instacure#2
Jasmin,
just my 2 cents worth here. In reading your post this clearly boils down to operator error - not a product, nor written instructions error. You doubled the amount of Instacure vs. what is the stated portion. Instacure is a food ingredient additive and should be used as recommended. If it were me I would chalk this up as a loss and learn from my mistake. Maybe someone else might join in and explain the food safety aspect, which I can't do, but I know I wouldn't risk eating it!
Ron

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5 years 8 months ago #5239 by crustyo44
Replied by crustyo44 on topic I used too much Instacure#2
Another couple of cents worth!!!!!!! Are you actually prepared to dry your Prosciutto for a long time. Prosciutto can be hung for up to 1 year or even longer, depending on conditions.
If you want to eat it in a few weeks time, I suggest that you toss it.
After 12 month drying your Prosciutto will be dried enough to be eaten as the cures will have worked their way out.
Have patience and you will be rewarded.
Hopefully somebody will chime in with more exact facts and figures.
Cheers,
Jan.

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5 years 8 months ago #5240 by Big Mama
Replied by Big Mama on topic I used too much Instacure#2
I can definitely wait. but my 10 lb ham is cut in 3 pieces: 3 lb, 3 lb and 4 lb.
Do I have to wait a year or maybe 6 month is enough?
Thank you for replying :)

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5 years 8 months ago #5242 by Troy
Replied by Troy on topic I used too much Instacure#2
Hello here's my opinion, I made a prosciutto last September , it cured for three weeks I also had cut mine into four pieces it then dried for 13 weeks and had a 38% weight loss. I don't think it would take much longer for yours but it all depends on your environment in your fridge. Jan is right they do hang for up to a year or longer but I think tha is a full ham not cut and with the bone in. I think I would air on the side of caution and toss it, start over and then you will know for sure. I just hope it wasant a Heratige pig.

Best regards
Troy

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5 years 8 months ago - 5 years 8 months ago #5243 by ja09
Replied by ja09 on topic I used too much Instacure#2
This isn't directly related, but I've used the UMAi recipes exactly how they are written, but for lesser cuts of pork. I knew my percentage of Instacure #2 was too high for the cut since I ended up using pretty much all the cure, but I didn't think it would hurt anything. I was probably 30-40% under weight for the recipe.

FWIW they turned out great and I'm still alive, but I really had no idea it could be harmful to use extra pink salt, so don't take my advice!
Last edit: 5 years 8 months ago by ja09.

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