Hi All. I’m starting my first round of charcuterie w/ Umai Dry and might’ve already messed up. SOS!
I do a lot of wet curing outside of my Umai use, so when throwing together a curing rub for some Bresaola, I instinctively used Prague powder #1. 2 weeks have gone by as of yesterday, so after I took the Bresaola out of the cure, washed it, and sealed it into the Umai bag, I re-checked my steps and realized all the recipes call for Prague powder #2. Doing a little research, I generally understand why certain recipes call for #1 vs. #2.
– Since some recipes for Bresaola don’t even call for curing powder, anyone confident that I can just keep going even though I used #1?
– Since I used an amount of #1 that would have normally been #2, anyone know if there is a different ‘curing powder:meat’ ratio between the two that could cause me issues?
– I’m only two weeks into a cheaper cut of meat (top round), so not a huge time commitment or investment. Think I should just pitch it?
I’m open to any and all feedback, and am already aware that this is a ‘here’s your sign’ moment.
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