The addition of the maple syrup is why there is extra cure in the mix. The extra cure is there to account for the cure that will remain suspended in the syrup and NEVER come in contact with the meat.
I have seen the original poster of that recipe make that argument. Please allow me to explain why I don't buy into it.
There are two basic principles of chemistry at work here: 1) Osmosis/Diffusion, and 2) Solutions versus Suspensions.
1) Osmosis/Diffusion: is when solvent particles can move through semi-permeable membranes to an area of higher/lower concentration (respectively).
2) Solutions versus suspensions:● Anything water soluble, when mixed with water, forms a solution.
Example: Salt and sugar dissolve in water and become evenly distributed throughout the solution which now acts as a single unit.
● Anything NON-Water soluble, when mixed in water, forms a suspension.
Example: A ground spice added to a brine - The spice, itself, does not dissolve and therefore remains suspended until it either settles or floats to the surface.
3) Maple syrup and sodium nitrite are both water soluble and dissolve (along with the salt) as liquid is pulled from the meat to form a brine solution.
This means that sodium nitrite CANNOT simply remain suspended in the syrup (or never come into contact with the meat). The salt, sugar/syrup & nitrite become evenly distributed throughout the brine solution which moves as a single unit freely in and out the meat's cellular structure by means of osmosis/diffusion.
This begs the question: Does some of the nitrite remain outside the meat in the brine? Yes, of course it does!
THEREFORE it becomes a matter of the concentration of nitrite present in the brine that's formed in relation to the meat. Since we are not adding additional water or injecting, we are relying solely on the green weight of the meat and assuming equilibrium for our calculations.
As long as proper concentrations of nitrite are used, the majority of what's picked up by the meat bonds to the iron molecules in the myoglobin and oxidizes (that's why the meat stays pink). If the concentrations are too high, then extra un-oxidized nitrite remains in the meat once equilibrium has been reached. It's this extra nitrite that becomes the concern.
Again, I reference the Bacon calculator link I posted above. Please check it out for yourselves, and be sure to select the U.S. standards
Does this mean you're going to poison yourself if you use 2 teaspoons of Cure #1 per 5 lbs of meat? Probably not, BUT why use extra when it's not needed? It's better IMHO to use what the USDA recommends and stay safe!
That's my 2¢ worth and I'm sticking to it!
Now on to Smokerjunky's question:
Cliff my question now changes a bit - by tonight I will be three full days into the curing process. Is it still safe at this point to rinse the belly with cold water and remix all ingredients cutting the pink salt in half and continuing the process? I would imagine that the curing that has already occured over the three days will remain in the meat (ie -pink salt) and that I would remain on the path to 7 full days of curing - so four days left even if I rinse and re-mix/re-bag. I will lose the brine that has currently been produced by the three days of curing if I rinse and re-bag in new bags.
I tend to agree with Larry (KYNOLA) much of it has probably already worked it's way into the meat. Like Chris (TenPoint5) mentioned this is NOT a dry cure. This is a dry-rub cure which then creates its own brine, so it's a wet cure process.
At this point I think I'd wait until tomorrow then simply pour off the brine, which will prevent any further intake of Nitrite and allow what's in the bacon to equalize during the remainder of a 7-day curing process. You may want to re-apply more Maple syrup when you do this.
Again my point is NOT to argue or offend anyone. You guys are my brothers and sisters on the Web. I just like to understand this stuff and want us all to be as safe as possible!
Cliff
