OT - Is It Safe?

Canugghead

Ozzie_Isaac said:

Canugghead said:

paqman said:

Not one, two briskets! 😂🤣

You will be fine

Thanks, you bet!
No fixed date to eat any of these yet. Plan is to smoke till IT 165 after the 10-day sleep with twice daily flip, then vac seal and freeze. Ready to steam and serve on demand. So technically it's zero brisket until further notice 

How are the flips coming?

Thanks for the timely flip reminder! It's end of day 5, one of them just got spoken for for Dec 23; since it's four days after the original smoke+freeze date I'm going to stretch the cure to 12 days to fill the gap halfway.

paqman

SWMBO filled the fridge with fruits/veggies, I hate you! 😂🤣

billt01

lkapigian said:

It’s still good, if it was pink the color may fade but that’s just there so you dont mistake it for sodium chloride. at the end of the day you really don’t need curing salts at all …

but you better really know what your doing...botulism is nasty 

lkapigian

billt01 said:

lkapigian said:

It’s still good, if it was pink the color may fade but that’s just there so you dont mistake it for sodium chloride. at the end of the day you really don’t need curing salts at all …

but you better really know what your doing...botulism is nasty 

But it never shows up to the party alone, not going to happen with whole muscles , you are more likely to get it from a salad…it’s a draconian internet fear …I’m not discounting it , but …,most of the fear is greatly misplaced and misunderstood 

Cures are great for color and to a point texture in some cases … you run a far greater risk of introducing nitrosamines to your body using cure than risking botulism by not ……at the end of the day it’s all good and use what makes you comfortable, sorry for the brief hijack , cheers my friend 

Canugghead

@paqman we leased a walk-in fridge.

Ozzie_Isaac

lkapigian said:

billt01 said:

lkapigian said:

It’s still good, if it was pink the color may fade but that’s just there so you dont mistake it for sodium chloride. at the end of the day you really don’t need curing salts at all …

but you better really know what your doing...botulism is nasty 

But it never shows up to the party alone, not going to happen with whole muscles , you are more likely to get it from a salad…it’s a draconian internet fear …I’m not discounting it , but …,most of the fear is greatly misplaced and misunderstood 

Cures are great for color and to a point texture in some cases … you run a far greater risk of introducing nitrosamines to your body using cure than risking botulism by not ……at the end of the day it’s all good and use what makes you comfortable, sorry for the brief hijack , cheers my friend 

Saw this on Reddit the other day.  Dry aged venison.  OP asked if he could just hose it off.

lkapigian

^^^^^^ Not the proper way to dry age LoL .....but hit it with some vinegar 

And I am not well liked on reddit by the "curing community " LoL 

Canugghead

@Ozzie_Isaac that must be a grass fed venison!  Remnds me of an old wives' tale to warn kids ... if you eat big fruit seeds you'll get branches growIng out of your head and roots out of your an*s 

Canugghead

Canugghead said:

@paqman we leased a walk-in fridge.

...from Mother Nature by the way 

Canugghead

Speaking of sodium nitrite, how the hell did this guy get hold of 99.999% pure stuff to sell? To put it in perspective ReadyCure  contains just 1% and I use 10g per kg meat, that's only 0.1g 

https://youtu.be/s2Zq6xSdAss?feature=shared https://youtu.be/5evk2atHRBY?feature=shared

paqman

Canugghead said:

Speaking of sodium nitrite, how the hell did this guy get hold of 99.999% pure stuff to sell? To put it in perspective ReadyCure  contains just 1% and I use 10g per kg meat, that's only 0.1g 

A long time ago when I started looking for curing salt, I found out that my pharmacy could source pure nitrite (paperwork needed,etc) but I wasn’t confident enough that I would be able to uniformly distribute the nitrite among the salt so I gave up on the idea.

Tspud1

https://youtu.be/avNraWT8CSI?si=cRppaudUBTcWJpNq

Canugghead

paqman said:

Canugghead said:

Speaking of sodium nitrite, how the hell did this guy get hold of 99.999% pure stuff to sell? To put it in perspective ReadyCure  contains just 1% and I use 10g per kg meat, that's only 0.1g 

A long time ago when I started looking for curing salt, I found out that my pharmacy could source pure nitrite (paperwork needed,etc) but I wasn’t confident enough that I would be able to uniformly distribute the nitrite among the salt so I gave up on the idea.

Exactly, even with the 1% diluted cure I want to make sure it's distributed as evenly as possible. To accomplish that I don't premix the spices and came up with this 'weird' method...

To coat the bottom,
1) mark the outline of the brisket on the cling wrap by spreading some pepper around it,
2) remove brisket,
3) cover the footprint evenly with spices+cure one by one,
4) replace brisket back on its footprint and press, done

To coat the top I repeat the spreading process, then mummify the whole shebang with several layers of cling wrap.

Trust me, it's no fun flipping the hunk of meat with dry spices on top. Did someone say OCD? 

btw @paqman, I recall you usually do wet brine, so why worry about uniform distribution?

paqman

@Canugghead let’s say I mix 6 grams of nitrite with 94 grams of salt.  To cure a loin, I need just a few grams of that mixture. How do I know that my few grams have enough nitrite in it?  I have no way to guarantee that the nitrite is uniformly distributed in my mixture unless I prepare just enough mix each time I cure something.  With a commercial mixture, I know that it is properly mixed.

paqman

… or worst, how do I know that I did not take a part of the mixture that contained 3x too much nitrite and make someone sick?

I decided that it was worth the 20$ shipping to avoid that risk 🤷‍♂️

Canugghead

@paqman Gotcha. I now see the problem whether it's wet or dry brine. You're right, you can't be sure unless you weigh and apply each separately, not worth the hassle. In fact it's outright dangerous, what if you have the two white substances reversed inadvertently?

Ozzie_Isaac

Interesting,

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654862/#:~:text=Sodium nitrite causes increased methemoglobin,acute intoxication up to death.

paqman

Canugghead said:

@paqman Gotcha. I now see the problem whether it's wet or dry brine. You're right, you can't be sure unless you weigh and apply each separately, not worth the hassle. In fact it's outright dangerous, what if you have the two white substances reversed inadvertently?

Nothing worse than pouring salt instead of sugar in a coffee! 😂😂

Mark_B_Good

paqman said:

Canugghead said:

@paqman Gotcha. I now see the problem whether it's wet or dry brine. You're right, you can't be sure unless you weigh and apply each separately, not worth the hassle. In fact it's outright dangerous, what if you have the two white substances reversed inadvertently?

Nothing worse than pouring salt instead of sugar in a coffee! 😂😂

How about taking a large swig out of a water bottle from the fridge, only to find out it's white vinegar that your mom is storing ... and swallowing almost a cup of it before your brain figures out what is actually happening?

paqman

@Mark_B_Good must be tasty! 🤣😂

Canugghead

paqman said:

Canugghead said:

@paqman Gotcha. I now see the problem whether it's wet or dry brine. You're right, you can't be sure unless you weigh and apply each separately, not worth the hassle. In fact it's outright dangerous, what if you have the two white substances reversed inadvertently?

Nothing worse than pouring salt instead of sugar in a coffee! 😂😂

Are you pulling my leg because you remember something I posted a while back?

Canugghead

Mark_B_Good said:

paqman said:

Canugghead said:

@paqman Gotcha. I now see the problem whether it's wet or dry brine. You're right, you can't be sure unless you weigh and apply each separately, not worth the hassle. In fact it's outright dangerous, what if you have the two white substances reversed inadvertently?

Nothing worse than pouring salt instead of sugar in a coffee! 😂😂

How about taking a large swig out of a water bottle from the fridge, only to find out it's white vinegar that your mom is storing ... and swallowing almost a cup of it before your brain figures out what is actually happening?

Lol, be thankful it wasn't bleach! fwiw, we grew up with no fridge in the house in a hot country, so getting water and bleach mixed up was quite possible. Wonder how we survived, no one got botulism or salmonella

paqman

Canugghead said:

 Wonder how we survived, no one got botulism or salmonella

You are probably immune, super powers!

paqman

Canugghead said:

paqman said:

Canugghead said:

@paqman Gotcha. I now see the problem whether it's wet or dry brine. You're right, you can't be sure unless you weigh and apply each separately, not worth the hassle. In fact it's outright dangerous, what if you have the two white substances reversed inadvertently?

Nothing worse than pouring salt instead of sugar in a coffee! 😂😂

Are you pulling my leg because you remember something I posted a while back?

No, I’ve done that.  I have two glass containers on the countertop; the smaller one has sugar, the larger one has salt.   For some reason, when we are still half sleeping in the morning, we are attracted to the larger one that contains salt!

GrateEggspectations

Mark_B_Good said:

paqman said:

Canugghead said:

@paqman Gotcha. I now see the problem whether it's wet or dry brine. You're right, you can't be sure unless you weigh and apply each separately, not worth the hassle. In fact it's outright dangerous, what if you have the two white substances reversed inadvertently?

Nothing worse than pouring salt instead of sugar in a coffee! 😂😂

How about taking a large swig out of a water bottle from the fridge, only to find out it's white vinegar that your mom is storing ... and swallowing almost a cup of it before your brain figures out what is actually happening?

Hope you did the sensible thing and immediately followed it up with a Tbsp of baking soda to dry out your mouth and neutralize the acid in your stomach. 

Canugghead

paqman said:

Canugghead said:

paqman said:

Canugghead said:

@paqman Gotcha. I now see the problem whether it's wet or dry brine. You're right, you can't be sure unless you weigh and apply each separately, not worth the hassle. In fact it's outright dangerous, what if you have the two white substances reversed inadvertently?

Nothing worse than pouring salt instead of sugar in a coffee! 😂😂

Are you pulling my leg because you remember something I posted a while back?

No, I’ve done that.  I have two glass containers on the countertop; the smaller one has sugar, the larger one has salt.   For some reason, when we are still half sleeping in the morning, we are attracted to the larger one that contains salt!

Lol. Here goes my old story...
One of my student days side hustles was at a restaurant. First week on the job, I was asked to refill all the SPS shakers/jars. easy peasy, right?   

Canugghead

Ammunition for @paqman to gain more fridge real estate