Originally Posted by manoaction
Well, we're at a dump or salvage decision.
The meat looks fine, but after double checking the ingredients and looking up synonyms, the cure I used is #1 instead of #2. No nitrates, just the nitrites.
I'm not worried about Botulism since the meat hasn't ever been warmer than 36 degrees, but I don't know how long it will avoid rancidity with just #1 salt.
Does anybody have any experience with mixing the two up? Can we just enjoy it after a week of drying instead of three months? The meat has taken on a very firm texture, it's no longer wobbily like raw meat is.
I really don't know what to tell ya sir. Everything scientific I learned in my life was from my grandfather and he is long dead. Nothing here but a fat guy with a little experience and hard facts.
Cure #1 blows it's load right away, it's not meant for long aged meats. Now whether your meat is safe to eat I really don't know...but I'm a little paranoid and getting sick for a few days costs my company far more than the price of a hunk of beef.
It's completely up to you...but if I were in your shoes I would toss that sucker in the skip and grab a fresh piece and #2 cure and start over.