Simon Posted December 29, 2019 Share Posted December 29, 2019 Hi guys. Yesterday I started the curing process of two pieces of pork loin with Wade’s curing pack (thank you again for this Wade). Sadly I hadn’t noticed until the second cure that the scales I used were off. I weighed my second cure out several times, realising that for some reason it is off by 5-10g when first weighing out. I’m concerned that if the food could be dangerous to eat and If I should throw it in the bin. It was a 1kg pork loin that may have 32-37g of curing salt when it only needs 27.5. obviously I’ll be getting new scales. thanks for any help. Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 29, 2019 Share Posted December 29, 2019 Simon hi....A kilo of pork set out in the calculator shows this. What amount of #1 did you add to the curing mixture, it shows 2.4 grms within a total of 35.83 grms?? if you added this amount of #1 even if you added more salt then I think you will be ok. After curing slice a little and fry for taste check, if a little too salty then soak the loin for 20/30 mins this will help to reduce the salt a little.. Ice. 2 Quote Link to comment Share on other sites More sharing options...
Icefever Posted December 29, 2019 Share Posted December 29, 2019 1 hour ago, Simon said: obviously I’ll be getting new scales. I've used these for a couple of years now...https://www.amazon.co.uk/Ascher-Portable-Digital-Back-lit-Weighing/dp/B01FQHE25U/ref=sr_1_3?crid=23KNZW2KE030Z&keywords=jewellery+scales+0.001g&qid=1577612581&sprefix=jewellery+sca%2Caps%2C235&sr=8-3 and they are down in price. Ice. 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted December 29, 2019 Share Posted December 29, 2019 Unluky mate. If it is too much cure then that could be a problem. I use jewellery scales. Cheap on amazon. They are useful. I measure out hops for homebrew on the same. 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted December 29, 2019 Share Posted December 29, 2019 It won’t be ruined commercial bacon probably has the same amount . Be great with chips and eggs . 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted December 29, 2019 Author Share Posted December 29, 2019 Thanks guys. I was using the curing salt from the pack Wade supplies with his curing kit. It was 5-10 grams extra of that so I’m hoping it’s ok. Quote Link to comment Share on other sites More sharing options...
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