Howdy everyone. I regularly make bacon basically according to the simple bacon recipe found on site here, using Blonder's Cure calculator, etc. I noticed a small amount of liquid has escaped from a couple of the bags - maybe this is a silly question, but presumably since a small amount of curing salt has gone with it, am I still OK to smoke? I tend to cure to about 150PPM, so there may be some wiggle room there. (EDIT) I see reading the recipe again that a few small leaks are anticipated . . .
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Depending on how small, small is, you should be fine. I don't think I've ever actually used the Prague #1 for bacon, just salt. -
Right on - thanks - I won't really know how small small is either, until I measure the liquid left in the bag. I would guess maybe a tablespoon or a bit more over the last 5 days. Had 1 and 1/4 cups in to start.
Out of curiousity, why just salt?Comment
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Because the #1 is mostly cosmetic (color and a slight effect on the taste) for something you're hot-smoking and then refrigerating.
And my wife was a bit adverse to them nitr?te things when I was doing this more frequently.
The quality doesn't really suffer. Ruhlman encourages the #1 for these kinds of applications in his Charcuterie book, but also states pretty clearly that it's optional.
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Not sure I agree that the Prague powder #1 is just a cosmetic thing EdF - maybe docblonder can comment.
b_winter my take as an engineer is that the cure is mixed to have a certain PPM (parts per million) of nitrate, and that is the critical thing. If you lost a little liquid but still kept everything wet for 3-5 days you are most likely fine as the concentration didn’t change.Comment
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There are a wide range of nitrite levels that are safe, one reason our calculator allows you to set the level to your own taste and the application (e.g. you need a higher level for long-cured sausage meats). Don't sweat a bit of leakage.Comment
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......And there you have it! Thanks Doc!Comment
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