The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › I used too much Instacure#2
April 9, 2014 at 10:22 pm #1907
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.April 10, 2014 at 3:54 am #8050Ron PrattMember
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!
RonApril 10, 2014 at 12:57 pm #8051Jan OomsMember
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.
Jan.April 10, 2014 at 11:16 pm #8052
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 🙂April 11, 2014 at 12:35 am #8054Troy ButlerMember
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.
TroyApril 11, 2014 at 12:44 am #8055AnonymousGuest
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!April 11, 2014 at 12:56 am #8056Jan OomsMember
Big Mama, the best thing for you to do is join a good charcuterie forum. On Wedliny Domowe http://www.meatsandsausages.com there is a lot of good reliable advise in regard to using cures. You can also check Marianski’s advise there as well.
UMAi suggests that you become familiar with a good recipe before using their bags.
Lots of members advise and proven recipes available on this site.
Jan.April 12, 2014 at 5:36 am #8060
Thank you ja09. That is good to know, i do not really want to toss out my ham. I will wait and see.
Thanks crystyo44 for the link. But they only show you how its done, not what to do when you mess up!
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