When should you use Cure #1 and Cure #2 Q&A
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- เผยแพร่เมื่อ 30 มิ.ย. 2024
- Welcome back. Today we are answering the question of when should you use Cure #1 and Cure #2. If you have any questions be sure to leave them in the comment section.
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Eric
You can read this info a hundred times and not really understand it. You have a natural instructor ability. You make it easier to understand. Thanks.
Really great video Eric. I’ve been playing around with cured meats for a couple of years now and this is the clearest most concise explanation of the difference between cure # 1 and cure # 2. Thank you.
Yes, absolutely on the live question and answer project! Love your work!
FINALLY! Some clarification! Thank you for making this video.
Another Great and Informative Video. Your explanations on this topic are excellent.
THANKS for teaching a simple and comprehensive understanding of these two primary curing mixes.
Fantastic description. I’m just getting started with curing meat, and you presented the concepts in an easy to understand method. Thanks Again
This is a brilliantly simple explanation, thank you
Great info, kudos for keeping it together and not making a single slip!
Great stuff, very comprehensive!
❤ Thanks for this video Eric. I messaged you on your website but this answered all my questions. Keep up the great work!!
Thank you for such an informative video. So glad I watched this before preparing a corn beef.
Excellent explanation!! Thank you sir!!
Thanks. For many a thin ice wary. Love your energy.
I have to praise your work, not only with the videos, but for the way that you manage the comments. Reading the comments people learn the details. It seems to me that you have grown a fine group of followers, who ask interesting questions, that you answer properly. Thanks.
Very informative and easy to understand. Thank you.
thank you for that great info on using cure #1&2.
Great info Eric. 👍
Just the imformation i wanted to hear! Thanks
Thank you so much
Basically number one is for most home recipes.
Very well explained thanks
So helpful! Thankyou
Thank you so much for this video.. very good explanation...you have help me a lot
Very good description!
Awesome explanation !!!
Great info
Thanks 😊
Thanks for simplifying this. I put off making dry cured meats or a long time because I didn't know which cure to use.
Impossible not to understand the differences! Gr8 vid as always 🎉🎉🎉
Thanks Eric!
Keep up the great work
What a great video !!
Great advice didn’t know that
Hey thanks so much for your videos they are so informative and I've learned so much just by watching and listening to you. I understand now much more about cures one and cures 2 but my question is if I use cure number one for sausage and I wait the two days before I put my meat that I'm not going to cook in the freezer but I don't eat that meat for 4 months down the road should I have used car number 2 or does it not matter since it was frozen and still only use cure number one Merry Christmas and Happy New Year to you and your family
Its a shame that only 500 people clicked this video, never mind Eric keep up a good work, this is awesome explanation. Although in europe we use nitrite salt with 0.5 to 0.9 ,percent , for your recepies I have to do some math.
great work
Great video Eric! I have seen so many questions arise lately in the online forums over cures. I wish that you would have added Morton Quick Tender to this video too.
Hey Todd. That's a very unique product. Maybe I'll get my hands on some of it and make a special video.
Yes, I want to see a video about Morton Tender Quick. It's readily available locally. Thank you!
Excellent video...thanks for the clarification...another question I would ask is whether high heat reacts with sodium nitrite creating these cancerous stuff...eg frying bacon...a lot of people seem to be mentioning this...
Great video (again), what is meant by processing time - if something is ready to eat in 30 or less days but is not going to be consumed for a while longer e.g a big slab of bacon will take a while to get though, would you still use no.1?
Excellent information....what happens if you cure at a lower temperature, the time frame may be extended past the 30 days. which one #1 or #2
Thank you! I've done this wrong a few times now.
Great video . Can I use cure number one in the making of salt beef where I but the beef in a salt brine for 7 days ?
Great explanation and video very informative!
I do have a question about #2 and cooking. I am about to start two projects, a country ham and a pancetta, both will age over the 30 days. But I would like to eat both in their raw state as well as in cooked preparations. You said #2 isn’t for cooked meats, is that a hard and fast rule and if so is there a solution?
Love how this guy is out here teaching people how to safely make their own cured meats. Bravo! Too few know how to preserve foods now, and it is a shame. I am curious as to how using coarse salts (kosher salt, big flaky sea salts) as opposed small salts (pickling, non-iodized table) effects the curing process.
it wouldn't if you're weighing it
@@ethangrewe583 i know weight wise it does not matter. More curious because kosher salt does not dissolve as easily as pickling salt or even table salt, especially when the temperature of the mixture is on the lower side. I am guessing, because of its large flake size. So does kosher salt dissolve fast enough to mix thoroughly during the mixing of sausage or should you use pickling salts (other small crystal salts)?
Love your video's. What's the deal with the prison fence in the background?
Hello. You have very good recipes and manner of presenting them in your videos. Please, can you tell for how long approximately can be stored vacuumed ready finished (35% loss) with added cure no.1 for Capocollo, Spanish lomo, Braseola and Calabrian pork. Thank you in advance.
Love your site. The recopies are wonderful and varied. Love being able to adjust for the weight of my meats.
If you can consider a live Q&A where questions are submitted before the session, it will flow better. It can get really boring watching a tuber saying hello to everyone as the roll into the chat. It's my American attention span, sorry. You have a great site.
I agree. I think for my first one I'll come to the table with topics of discussion and if any questions come up I'll try to address them there or on the next Q&A
Hey guys liked everyone of your videos and subscribed with no hesitation awesome work guys. Question? I Picked up a sling of I'm thinking deer salami from a friend he got from a meat processing shop. When he gave it to me he said it already had been hanging in his cool pole barn but I needed to continue to let it hang for another 30 days. The processing place used a mahogany casing where most deer sausages and things are used. After full curing stage /ready to eat, the casing shrinks slot and the salami is very very hard, but delicious. Is there a process where they take the Salami right from the cold smoker and can hang in a cool atmosphere to age. From seeing my buddies Barn where he had 50 of these small slings of salami from the processing, I can't imagine the processing place having a chamber with everybody's sausage in it as far as room. That's what makes me think they cold smoke it and then send you on your way to let it hang at home. Trying to figure out this process when I process my own deer next year into dry hard salami. I have a curing chamber but there's no way I'll ever build one big enough to cure that much deer salami.
Great info! What cure would you normally use if your are making a small diameter salami that ordinarily would be ready within 3.5 weeks but you choose to leave it curing in your chamber for 4-6 weeks to get a much firmer texture and drier product?
I would still use cure #1. The cure protects the meat during the most dangerous time where water activity is high and the chance of contamination is high. If you have something that will be ready (shelf stable) in 3.5 weeks then the water activity is low enough to hinder bad bacterial growth. With that being said if you didn't plan on eating it immediately you could use cure #2
Hey great video, thanks for responding to my questions, you're basically my go to for instruction. I have an in depth question that you may have touched on but I have recently made a cacciatore salami and was fermented and now in curing chamber for about 12 days, it will probably lose its 40% within a day or two. It was a thinner approx. 25mm(1") casing so I expected to be done this quick (80%RH, 55*F). However, I did use Cure #2 for it and I have also seen this video a while ago and knew the Cure#1 up to one month, then Cure#2 for longer processing time. My intentions though were to vacuum seal and let equalize for a month after the drying was done so it will be eaten at around the 45 day from stuffing mark. Will I be safe to eat this? It is looking perfect and smells wonderful and firming up fantastic and would hate to have to toss it. What's your thoughts....
You have nothing to worry about. The added time in the fridge is sufficient to convert the remaining nitrates/nitrites. Eat it with confidence
Hey Eric great videos BTW..I do have a question about cureing salt #1 or #2 we always sample our sausage before stuffing into casings..is it safe to sample after you just added #1 to your recipe before it had time to blend or do its thing?? thanks for your help.
Number 2 you have to be careful about, but the nitrate content in nr2 isn't high enough to be harmful unless you're consuming large amounts.
dear Eric, thank you very nice video.if I want to make a billon.long term storage, is it worth making an ambassador based on instacure#1?
Great. We'll presented, I like the beard tbh. But great work all round and very informative.
Thank you.
Tnx
I have started several projects including some muscles that weigh just under 2 pounds. They are curing in the fridge for 1-2 weeks right now. I only had cure 1 at home and used that. The question is: can I apply Bactoferm or another agent during the dry curing step to offer more protection if my meat is going to be dry curing for >31 days?
Thank you so much for a complete and accurate description. Can you provide your advice on a general rule for the amount of each cure to use by weight (in ratio to the weight of meat used, preferably in G and KG). Even the sausage maker uses volume measures in their instructions, which imo is a horrible way to get an exact measurement.
I've been making dry cured meats for about a year, and there is so much bad information out there. It's frankly shocking, and often unsafe. I've even seen people recommending the use of both 1 and 2 in the same recipe.
I remember the difference between one and two by thinking 1 is like an i, so it's nitr i te. Cure number 2 has 2 ingredients, nitrite AND nitrate.
Your videos are excellent, and much needed. I might go elsewhere to explore recipes, but I always double check your videos to ensure safety. I can't recommend them enough.
Thank you. The most common recommendation is .25% by the weight of the meat or 2.5grams per kilo of meat
Great video Eric! What if you use cure #2 instead of cure#1 when something will be finished drying within 30 day?
Just vac seal it and place it in your fridge for a week. It will be fine. What we don't want to do is consume unconverted nitrates/nitrites. If you use cure #2 in a product that is finished in less than a month there could be unconverted nitrates/nitrites in it. Allowing it to sit in your fridge for a week or two will ensure that you are eating a safe product..
Ok o want to make venison ring bologna . I’ve looked at a ton of recipes for it . Where I’m at they use Morton tender quick . All the recipes have different amounts for the same quantity . What would the proper amount of cure for a 10 to 15 lbs batch? Also would tender quick be call instacure #1 . Thanks for you help Eric .
Great explanation! What is the best source to determine the correct amount of cure #1 per pound of meat (venison, beef, pork, etc)
it depends on what version of cure #1 you are using and in what country you live. In North America, typically .25% is used or 1 level tsp per 5 pounds of meat.
If your doing a wet cure with instacure #1 and it calls for 3 oz per gallon of water and you don’t have enough to cover your meat. Can you just top up with water or do you need to make up another 1 gallon batch with 3oz again. Thanks
Hey, what about guanciale, you should use cure#2 since the production time is way longer than 30 days but you must cook it when making carbonara? Is it safe to cook it?
Hi Eric, I am one of the fan of your channel and I subscribed in the last few weeks and start making some pepperoni salami and chorizo but my dilemma, is I live in Thailand and I search for starter culture and it seems that I cannot find under that name. Is there any other name that I can look up and find for making pepperoni, and chorizo and etc.? thanks again and love your channel chairs.
hi from australia i have a question on the best way to store dryed meats for example can i keep in the fridge and for how long what is the best way to wrap e.g vacuum seal or are there better ways
I would store them in a vac sealed bag in the fridge for a maximum of 4 months. If longer you can freeze them.. If you do this though you have to remove the mold from the salami first..
So I made a coppacola recently using your recipe for in the fridge, using aging wrap.
It was a very small cut of muscle...less than a pound. I started the cure using #2 on Feb 7...cured a few days and then wrapped and hung in fridge...my target weight was reached on March 1....could I have used #1?...and also should I have? I'm concerned the Nitrate may not have turned to gas with the short processing time
Silly Question can we do a taste test immediately when using cure #2 for sausages?
For example if we are preparing the ingredients and taste before putting the sausage in the casing. Can we taste the mixed meat which has cure #2 in it? Or is it dangerous?
How to do a taste test then?
Thank you so much
On the right hand side of the last screen shots of your video there is red on it. Good video thought i want just a plain ham recipe please.
I use the UMAI process for Sopresetta and Chorizo with Instacure #2. The Chorizo dried to 40% loss in 17 days. Is it safe to eat at this point?
Hello, How about if my salami is ready in lets say 3 weeks so I use #1 but I cant eat the whole batch in the following 1 week and I plan to store it for a few months in the fridge, is it safe or should I use #2? Thanks!!
Great explanation! I learned something new at the end regarding Nitrate Oxide gases.
The only thing I wish you'd mentioned is to carefully measure the Cure based on the weight of the product being cured per the instructions on the cure (recipes sometimes get it wrong due to misprints or ignorance).
My biggest pet peeve on cured meat trends lately are all the cured meats in the store labeled 'nitrite/nitrate free' which are made with celery powder/juice - a source of nitrite. ;) It's like labeling something 'salt free' and then listing 'Sodium Chloride' on the ingredient list instead of 'Salt'...
I agree. Such deceptive marketing. I think I'll cover that specific topic in an upcoming video..
What about curing pork loin without a casing? excess Salt or calculated amount of cure #1?
I moved to Turkey. Now if I want pork products, I have to make it myself.
Thanks for the videos 😊👍
Thank goodness I found a pig farmer
Try turkey products...😜
Live stream would be great!
QUESTION: Nope still confused for the projects I am trying to do. I want to preserve meats long term off-grid using both a brine barrel method as well as dry salt packing meats. I’m struggling to find reliable information on how to do this. I want to use Prague powder to inhibit botulism, but presume they would be “cured” and “ready” to eat within a 30 day window while I want the ability to store them much longer than that. And so I’m still not certain which one I would want.
Q&A would be great but time zones will hurt as I’m in Australia.
Are the cure amounts the same with a wet brine?
Eric - I have a pepperoni project at the moment that reached it's goal weight in about 3 weeks. I used cure #2. If I pull it from the drying chamber, vac seal and put in the first for another week or two before eating will the nitrates & nitrites continue converting to Nitric Oxide or does it need to remain in the drying chamber for that to happen? Thanks!
You are right. Place it in a vac sealed bag in the fridge. In a week or 2 you'll be good to go😁
@@2guysandacooler thank you as always!!!
Hi Eric,making some fermented cold smoke summer sausage in muslin cloth in 21/2 to 3” in diameter I use #1 cure because the s.s. is hung @ 13c for 24 to 28 days after smoking and is dry enough ready to eat,what I am not sure of is they say it should be shelf stable for a long time should I be adding #2 cure?
cure #2 doesn't make something shelf stable. Cure #2 offers chemical protection against certain pathogens while it's drying (which is one of the things that make meat shelf stable). If you can reach shelf stability in less than 30 days then you can use cure #2. BTW PH also makes things shelf stable. What was your final ph? If it was less that 4.6 congrats.... You are good to go.
@@2guysandacooler I think you meant cure #1 if I can reach shelf stable in 30 days?My final ph was4.7 was not sure if any lower the sausage would taste vinegary,at what ph does sausage get to acidic 4.4 4.5 ph? Looking for a tangy taste.
Thanks Jacques
I make salami in 32mm hog casings, using cure number 2, it usually takes less than 30 days to finish up, however I then keep in the fridge vac sealed for months, how concerned should I be ? Will the nitrate keep converting when it is in the fridge vac sealed ?
I wouldn't worry at all. Nitrates/nitrites keep converting even in a vac bag in the fridge so all is well.
I get your point, but knowing that Cure#2 has both nitrates and nitrites I feel more comfortable with using #1 for cooked and #2 for aged. IMHO it's just a simpler approach. Good job!
If you make an aged sausage with cure #2 and it takes less than 30 days to finish, just be sure to vac seal th eproduct and wait till th efull 30 days have passed before consuming...
Hi I’ve done a I capocollo with a dry age steak wrap I’m not sure how to get a hold are you but I’ve got some questions I let it cure for two weeks it’s been in the fridge after the cure since 8 January there’s green mold on it a couple little spots and some spots of white mold I feel like it’s ruined could you shed any light pleaseIf there’s someway I can send you a picture I’d like to
A quick question about moisture. Is taking a product to the recommended water loss a safety issue, or simply a preference? I'm asking because I like cured meats very wet by most people's standards.
It's about shelf stability. The more moisture that is lost the more shelf stable it is. 30% is considered a safe and wet spot. While 40% is considered dry
Very well done Eric! I must throw out a question (only because I'm one of your more annoying fans as you already know!) about starter cultures and nitrates/nitrites. I have followed your recent recipe for chorizo which turned out excellent! I stuff the mince into hog casings (about 34mm) and use Instacure #1 because I find that after 2 weeks the chorizos are ready to consume (sort of semi-soft as I like it). I used SPX starter culture for several reasons...1) I don't have Flavor of Italy and 2) I like the fermenting time/temperature of the SPX as well as the flavor of the end process. My question is this...I seem to have discovered that I shouldn't be using Instacure #1 with this particular culture and should instead, use something like F-LC (don't like the fermenting parameters). Am I doing something wrong by using this starter culture or can I safely continue with this 'recipe'(Instacure #1 plus SPX)? Making a fresh batch this week and would appreciate knowing if I'm doing this correctly. Thanks so much in advance....
Great question. TSPX is labeled like that because 95% of all salami that people will make at home generally takes longer than a month to make. But there is 5% of salami that's being made at home that takes less than a month to make. Like in your case chorizo. Cure #1 is totally acceptable to use under these circumstances. Keep on Meating on!!
@@2guysandacooler Thanks Eric...makes perfect sense to me....will 'pull out' the T-SPX this week! LOL
Eric, a bit confused here, and I admit I'm a complete newbie and watching videos out of "order". I washed this video and the >30 day rule is very straightforward for Cure #1. However I recently watched one of your more recent videos on Pitina where it could be 30 -40 days depending on weight loss where you use cure #1. Is this contradictory or am I reading (Listening) too much into it?
Welcome!... Let me explain. The use of a curing salt is added to protect the meat while it's being processed. In the case of salami it protects the meat while it's drying. At a certain point the meat's water activity will be so low that no bad bacteria will grow in it. This is called shelf stability. In this salami after 30 days it's technically finished and shelf stable. Leaving the pitina in another 10 days will only firm it up but there's no more risk for contamination because the desired water activity has been reached. If you are concerned though you could use cure #2 (just make sure you don't eat it before 30-35 days 😁.
Thanks for the information. By the way, interesting background with the razor wire fence. It appears you either filmed this from prison or California. :)
I got a little time in the yard for good behavior😉
So if I use cure 1 in meet I smoke like a sausage and get to cooked temperature of 160+...but I vacuum seal the meat and freeze it for say 6 months before I re cook it. For freeze stored meat that I processed within 30 days even though doesn't get consumed within 30 days I still use cure #1 right?
That is correct. You would still use cure #1.
So if something is properly cured all the "nitrites" are gone? and so there would be no risk of cancer by the nitrites for eating a properly cured product? all the cancer concern from nitrites are if you are consuming the product before it's ready? just trying to make sure I am following along here. So in say a salami does the weigh loss percentage take into consideration the consumption time of the nitrites and if you hit that proper target weight loss is it a reasonable assumption that all the nitrites are gone? is there any way to know short of lab testing :) Thanks, really interesting discussion!
Hey Chris. You are absolutely correct. For long cure charcuterie like salami and things like that by the time it's eaten there's no unconverted nitrites/nitrates in the meat.
MEN YOU MAKE MY DAY
Question: When using Cure#2 for salami, do you mix the #2 with sea salt in the salami mix? Or just the #2?
Yes. The recipe will have both salt and cure. Usually salt at a ratio of 2.5% and cure at a ratio of .25%
Is there a minimum curing time for the cure #1? Sounds like there should be, because not all nitrite may get converted otherwise
12 hours
If I make sausages and then cook them in the next two days. So it will be safe to use cure #1? 0.25% of it's weight? Thx Eric!
Yes
Let me start out by saying that I have watched most of your videos and they are Awesome.
I am going to Jump in with both feet to start trying to make some of the Amazing (Dried/Fermented) Salami and Sausage you are making. I have been making sausage for 40 years and want to up my game and have the home time to do it nowadays.
I'm looking to buy a ph meter and equipment to build a Chamber and Inkbird ITC-308 Temperature Controller and IHC-200 Humidity Controller Combo.
Look at the Apera Instruments AI3713 PH60S-Z Smart Spear pH Tester for Food and Solid Sampling pH Measurement its a bit pricy and see on the sausage makers site they have a MILWAUKEE PH METER. What are your thoughts on the Milwaukee Meter?
Hi Miles. Thank you and welcome to the club😁 The ph Meter that TSM sells is a little dated IMHO. The probe that it comes with is really better for testing liquid samples so you would have to add the meat probe to the set up. I'm also not a fan of the temperature controller as you have to adjust the temperature for each sample depending on what you are testing. I think it only reads in Celsius. The ph Meter you mentioned is the one I use but they have the Model PH60S amzn.to/3kunDPY which i think is on sale on amazon. That model is just just like the PH60S-Z but with out the phone app Bluetooth features. The base PH60S is a great model that automatically accounts for temperature fluctuations. Just my thoughts
So what if it's a smaller diameter salami that you plan to equalize? So Say I make soppressata in lamb casing and it takes 3 weeks, but then I want to vacuum seal and save to eat a month later?
I would use Cure #1 as the product would be shelf stable by the 4 week mark.
Do curing salts expire? Will they last longer stored in the freezer?
they don't expire
I have a question, can i cook a salami or any meat that has been curing for more than 31 days with cure#2? is it safe? some of my family doesn't feel eating unheated foods., im wondering if i could heat my big diameter air dried salami.
Yes you can
If I’m doing an EQ cure do I count that too? So if I cure in a vacuum bag for 14 days does that mean I have 16 days to dry with cure #1?
yes. That is correct
After watching your videos on curing methods, what determines how long the meat will last after the curing process ends? To extend the life of the meat, can I continue to hang and dry or can it be placed in a sealed vacuum bag, with an oxygen absorber?
After the curing process the water activity in the meat and/or the ph will determine how long it lasts. If you hang and dry the shelf life will be increased. Vac sealing will only help a little. If it has a high moisture content eventually it will spoil..
Vacuum pack and freeze it.
Sir, any sausage without those cures will last until how long in the keep?
If a curing salt is not added, then the sausage will last for about 4-7 days in the refrigerator
Any info on using pink curing salt number 1 for braising?
You can, but you would have to let the meat rest overnight in the fridge before cooking
@@2guysandacooler thank you! Of course I would brine it then braise. Thanks!
Not clear on what to use if your processing time from start to ready to consume is just two weeks but you are not planning on consuming for months, e. g., making sausage for Easter in November.
Cure 1
Is Cure #1 up to 30days only counts once it's dry hanging or it even counts as while the meat is curing in the sealed bag for two weeks in fridge. Because you only mention 3-3.5weeks drying.
if it takes your meat 2 weeks to cure (in the fridge) then it's too large for cure #1. You would need cure #2. Cure # 1 is for smaller cuts that will be dry cured like duck breast, or pork tenderloin. These only take several days to cure in the fridge and the drying time is less than 1 month...
Hi, sorry to come on an older vid of you ... someone gave a so called curing salt as a sample and mentioned on it ... NITRATE SALT ... however, watching you vid Nitrate is featured in Cure2 alond with Nitrite ... so ... is there a curing salt with NITRATE only?? ... hope you see this comment and can help me out on this please. Thanks and much appreciated
Normally nitrate salts also have nitrite in it