Effect of too much #2 instacure

[Greg Kingery]

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?

[Ron Pratt]

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

[Greg Kingery]

Facebook page refers back to this forum….

[Ron Pratt]

Well DOUBLE hmmmm…

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

[Edward Buldowski]

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.

[Edward Buldowski]

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

[Greg Kingery]

.25% of total weight before trimming the fat cap….so I’m estimating using about 10% more than I should have….

[Edward Buldowski]

I think you are fine!

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