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Started By
Message
Used Cure instead of Garlic Powder - Need suggestions
Posted on 12/13/15 at 7:19 pm
Posted on 12/13/15 at 7:19 pm
I'm browning cubed pork roast over rice, and accidentally added about a teaspoon of cure instead of garlic powder (look identical, both in similar bags). I can rinse the meat of all the seasonings I've added, or is there not a big problem with cooking it with the cure added?
I know it's food board related, but I was hoping for a slightly larger audience.
I know it's food board related, but I was hoping for a slightly larger audience.
14
Posted on 12/13/15 at 7:20 pm to 1MileTiger
What the frick is cure? Like for herpes?
Posted on 12/13/15 at 7:21 pm to Liverflipper
Jerky cure, for sausage and beef jerky. It prevents bacteria from forming in your meat during the smoking process.
Posted on 12/13/15 at 7:22 pm to 1MileTiger
It's Friday, I'm in love
Posted on 12/13/15 at 7:22 pm to Liverflipper
Cure as in "sodium nitrate"? Was it allied dry or as a solution? I think you could wash it off And be fine...but it has also probably already started interacting with the meat.
Posted on 12/13/15 at 7:22 pm to 1MileTiger
"Disintegration is the best album ever"
Posted on 12/13/15 at 7:23 pm to 1MileTiger
Just microwave it and add some ketchup. You'll be fine pussy
Posted on 12/13/15 at 7:24 pm to 1MileTiger
quote:
prevents bacteria from forming in your meat
Just don't frick a nasty whore.
Posted on 12/13/15 at 7:24 pm to Big L
Personally I would trim a small layer off all sides of the roast and start over.
Posted on 12/13/15 at 7:25 pm to 1MileTiger
Saturday, bought a roast real nice
Sunday, I fricked it with spice...
Posted on 12/13/15 at 7:26 pm to 1MileTiger
When you say larger crowd, do you mean obese.
Posted on 12/13/15 at 7:26 pm to 1MileTiger
I would taste just a bit of it to see exactly how it will affect the taste...may be really salty or something like that.
if you want to be on the safe side, just rinse the meat and reseason...then you can brown it up quickly to reestablish the caramelization....
if you want to be on the safe side, just rinse the meat and reseason...then you can brown it up quickly to reestablish the caramelization....
Posted on 12/13/15 at 7:30 pm to efrad
I've been looking so long at these pictures of you that I almost believe that they're real. I've been living so long with my pictures of you that I almost believe that the pictures are all I can feel
Posted on 12/13/15 at 7:54 pm to 1MileTiger
The cure for too much Cure is Never Enough.
Posted on 12/13/15 at 8:00 pm to 1MileTiger
quote:
I know it's food board related, but I was hoping for a slightly larger audience.
You should have stopped after your first mistake.
Posted on 12/13/15 at 8:09 pm to 1MileTiger
Why does race always factor into these threads?
Posted on 12/13/15 at 8:13 pm to 1MileTiger
Feed it to the LOVE CATS.........
Posted on 12/13/15 at 8:20 pm to 1MileTiger
You can try to clean it up Six Different Ways but not sure what the end result will be.
Posted on 12/13/15 at 8:21 pm to TigerMyth36
This thread is depressing.....
Posted on 12/13/15 at 8:26 pm to 1MileTiger
If your "cure" is sodium nitrite it should be colored pink so that you don't poison your wreckless arse.
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