Nitrate/Nitrite content varies from country to country
Posted: Wed Apr 14, 2010 02:07
Sodium Nitrate and Sodium Nitrite Cures
Most probably by accident, man discovered anciently that when salt was added to meat it improved its flavor, color, and shelf life. Then somewhere in time, sodium nitrate came into use as a naturally occurring contaminant of salt. Chile and Peru have massive deposits of sodium nitrate (NaNO3). Not to be confused with sodium nitrite (NaNO2), the substance is also found in leafy green vegetables. Acting as powerful antioxidants, nitrates and nitrites reduce oxidative rancidity. However, when added directly to meats, sodium nitrite is primarily responsible for the inhibition of pathogen growth including that of clostridium botulinum - the bacteria causing botulism poisoning. Nitrate in itself is not successful in producing the curing reaction. Sodium nitrate must be reduced by lactic acid bacteria (micrococcaceae species) or other natural means to be effective. In other words, nitrate breaks down into nitrite - and nitrate breaks down into nitric oxide - the substance that actually cures meat. Modern science has not produced a substitute for sodium nitrate or sodium nitrite used as agents to preserve meat and destroy clostridium botulinum. As these salts are poisonous used in proportionately greater amounts, companies have continually tried to improve upon them though their efforts have been futile.
Cure #1 is used to cure all meats that require cooking, smoking, and canning. This includes poultry, fish, hams, bacon, luncheon meats, corned beef, pates, and many other products.
Note that Prague Powder Cure #1 in the United States, contains 6.25% sodium nitrite (NaNO2), and 93.75% sodium chloride (salt). As this formula contains no sodium nitrate (NaNO3), there is no waiting for nitrate to be broken down into nitrite and it is effective immediately in curing meat. In the United States, Cure #1 is manufactured using one ounce of sodium nitrite added to each one pound of salt. When used in the curing process, only 4 ounces of cure is added to 100 pounds of sausage. Two level teaspoons will cure 10 lbs. of meat.
It is important to note that in various countries, the formula for nitrate and nitrite cures vary. For instance, in the United Kingdom, Prague Powder # 1 (Cure #1) is popular, with 5.88% sodium nitrite, the remainder being salt.
Cure #2 is used in dry-cured sausages where curing time allows the nitrate to gradually break down into nitrite. Cure #2 in the United States, contains 6.25% sodium nitrite (NaNO2), 4% sodium nitrate (NaNO3), and 89.75 sodium chloride (salt). Why so much nitrate? Remember, it is actually nitrite reducing to nitric oxide that cures meat. After two weeks dry-curing, only about a quarter of the 6.25 % sodium nitrite remains in the meat. Nitrite is simply too fast. In salamis requiring three or more months to cure, a certain amount of sodium nitrate must be added to the recipe to break down over time. Since micrococcaceae species are inhibited at low pH, sausages relying on nitrate reduction must be fermented by a traditional process. Therefore, nitrate is still used by many dry sausage manufacturers because nitrate serves as a long time "reservoir" of nitrite.
Note that in other countries, the formula varies. In the United Kingdom, Prague Powder # 2 (Cure #2) is available with 5.67% sodium nitrite, 3.62 sodium nitrate, the remainder being salt.
Potassium Nitrate (Saltpeter)
Saltpeter is 100% potassium nitrate (KNO3). Although it is used in various cures throughout the world, it is no longer included in cures in the United States (with the exception of only a few applications) as it is thought to produce cancer-causing nitrosamines when cooked at higher temperatures. Commercially, with only a few exceptions, it has been banned by law since 1975. A fatal dose of potassium nitrate is merely 30 grams. Sodium nitrite will cancel your clock at only about 22 milligrams per kilogram of body weight. You can plainly see why these cures MUST be handled correctly.
Use meat cures with caution.
Nitrates and nitrites must be used with caution. Both are considered toxic in larger amounts and for that reason, strict limits on their use have been established. Usually, the amount of added sodium nitrite lies in the range of 50-200 mg. per kg and sodium nitrate in the range of 200 to 600 mg. per kg. Both cures have been formulated so that 1 (one) level U.S. teaspoon will cure 5 pounds of meat. It is always a good idea to weigh the cure for best accuracy. Dissolving the cure into a little water ensures adequate uniform dispersal throughout the meat
Again, notice that formula #1 contains only nitrite while formula #2 contains both nitrite and nitrate. One curing agent must never be confused with the other within any recipe and one certainly must not be substituted for the other. If you mix, cure, and smoke sausage, or cure and smoke hams, it becomes your responsibility to follow directions mixing exactly four ounces Prague Powder with one hundred pounds of meat, or for us home consumers, precisely two level teaspoons mixed with a little water for even distribution, for each ten pound batch of sausage. If you are mixing only five pounds of sausage, add just one level teaspoon of curing salt. Always remember that any recklessness in mixing these salts may potentially injure someone. Measure twice - mix once! Incidentally, the product known as Tender Quick* contains 0.5 sodium nitrite, 0.5 sodium nitrate, salt, sugar, and propylene glycol (for brined meats)
The strength of nitrates and nitrites themselves do not vary. It is the amount added to a sodium chloride (salt) carrier that makes a cure stronger or weaker in comparison to others. One MUST look at the label to be safe. In Sweden, folks call their product Colorazo at 0.6% nitrite. In France, it`s Sel nitrite` at 0.6% nitrite. In Poland, the nitrited salt cure Peklosol is available at 0.6% nitrite, and in Germany, it is Pokelsalz at 0.6% nitrite content in salt. As you can see, Prague Powder Cure #1 in America is ten and a half times stronger than European cures, with the exception of some of those in the UK.
In Australia, Cure #1 is known as Glow #1. It contains 7.8% sodium nitrite and is used in cooked sausages. It is added to meat at the rate of 1.6 grams cure per one kilogram of meat OR one level metric teaspoon (5.6 grams) per 3.5 kilograms of meat.
In Australia, Cure #2 is known as Glow #2. It contains 6.0% sodium nitrite PLUS 4.0% sodium nitrate and is used in dry-cured, fermented sausages at the rate of 4.5 grams cure per kilogram of meat OR one level metric teaspoon (5.6 grams) per 1.25 kilograms of meat. This cure is also used (in higher levels) in dry-curing whole muscle meats. (See specific recipes for instructions.)
The use of saltpetre (potassium nitrate) in Australia is not recommended although its use is still legal.
Best Wishes,
Chuckwagon
Most probably by accident, man discovered anciently that when salt was added to meat it improved its flavor, color, and shelf life. Then somewhere in time, sodium nitrate came into use as a naturally occurring contaminant of salt. Chile and Peru have massive deposits of sodium nitrate (NaNO3). Not to be confused with sodium nitrite (NaNO2), the substance is also found in leafy green vegetables. Acting as powerful antioxidants, nitrates and nitrites reduce oxidative rancidity. However, when added directly to meats, sodium nitrite is primarily responsible for the inhibition of pathogen growth including that of clostridium botulinum - the bacteria causing botulism poisoning. Nitrate in itself is not successful in producing the curing reaction. Sodium nitrate must be reduced by lactic acid bacteria (micrococcaceae species) or other natural means to be effective. In other words, nitrate breaks down into nitrite - and nitrate breaks down into nitric oxide - the substance that actually cures meat. Modern science has not produced a substitute for sodium nitrate or sodium nitrite used as agents to preserve meat and destroy clostridium botulinum. As these salts are poisonous used in proportionately greater amounts, companies have continually tried to improve upon them though their efforts have been futile.
Cure #1 is used to cure all meats that require cooking, smoking, and canning. This includes poultry, fish, hams, bacon, luncheon meats, corned beef, pates, and many other products.
Note that Prague Powder Cure #1 in the United States, contains 6.25% sodium nitrite (NaNO2), and 93.75% sodium chloride (salt). As this formula contains no sodium nitrate (NaNO3), there is no waiting for nitrate to be broken down into nitrite and it is effective immediately in curing meat. In the United States, Cure #1 is manufactured using one ounce of sodium nitrite added to each one pound of salt. When used in the curing process, only 4 ounces of cure is added to 100 pounds of sausage. Two level teaspoons will cure 10 lbs. of meat.
It is important to note that in various countries, the formula for nitrate and nitrite cures vary. For instance, in the United Kingdom, Prague Powder # 1 (Cure #1) is popular, with 5.88% sodium nitrite, the remainder being salt.
Cure #2 is used in dry-cured sausages where curing time allows the nitrate to gradually break down into nitrite. Cure #2 in the United States, contains 6.25% sodium nitrite (NaNO2), 4% sodium nitrate (NaNO3), and 89.75 sodium chloride (salt). Why so much nitrate? Remember, it is actually nitrite reducing to nitric oxide that cures meat. After two weeks dry-curing, only about a quarter of the 6.25 % sodium nitrite remains in the meat. Nitrite is simply too fast. In salamis requiring three or more months to cure, a certain amount of sodium nitrate must be added to the recipe to break down over time. Since micrococcaceae species are inhibited at low pH, sausages relying on nitrate reduction must be fermented by a traditional process. Therefore, nitrate is still used by many dry sausage manufacturers because nitrate serves as a long time "reservoir" of nitrite.
Note that in other countries, the formula varies. In the United Kingdom, Prague Powder # 2 (Cure #2) is available with 5.67% sodium nitrite, 3.62 sodium nitrate, the remainder being salt.
Potassium Nitrate (Saltpeter)
Saltpeter is 100% potassium nitrate (KNO3). Although it is used in various cures throughout the world, it is no longer included in cures in the United States (with the exception of only a few applications) as it is thought to produce cancer-causing nitrosamines when cooked at higher temperatures. Commercially, with only a few exceptions, it has been banned by law since 1975. A fatal dose of potassium nitrate is merely 30 grams. Sodium nitrite will cancel your clock at only about 22 milligrams per kilogram of body weight. You can plainly see why these cures MUST be handled correctly.
Use meat cures with caution.
Nitrates and nitrites must be used with caution. Both are considered toxic in larger amounts and for that reason, strict limits on their use have been established. Usually, the amount of added sodium nitrite lies in the range of 50-200 mg. per kg and sodium nitrate in the range of 200 to 600 mg. per kg. Both cures have been formulated so that 1 (one) level U.S. teaspoon will cure 5 pounds of meat. It is always a good idea to weigh the cure for best accuracy. Dissolving the cure into a little water ensures adequate uniform dispersal throughout the meat
Again, notice that formula #1 contains only nitrite while formula #2 contains both nitrite and nitrate. One curing agent must never be confused with the other within any recipe and one certainly must not be substituted for the other. If you mix, cure, and smoke sausage, or cure and smoke hams, it becomes your responsibility to follow directions mixing exactly four ounces Prague Powder with one hundred pounds of meat, or for us home consumers, precisely two level teaspoons mixed with a little water for even distribution, for each ten pound batch of sausage. If you are mixing only five pounds of sausage, add just one level teaspoon of curing salt. Always remember that any recklessness in mixing these salts may potentially injure someone. Measure twice - mix once! Incidentally, the product known as Tender Quick* contains 0.5 sodium nitrite, 0.5 sodium nitrate, salt, sugar, and propylene glycol (for brined meats)
The strength of nitrates and nitrites themselves do not vary. It is the amount added to a sodium chloride (salt) carrier that makes a cure stronger or weaker in comparison to others. One MUST look at the label to be safe. In Sweden, folks call their product Colorazo at 0.6% nitrite. In France, it`s Sel nitrite` at 0.6% nitrite. In Poland, the nitrited salt cure Peklosol is available at 0.6% nitrite, and in Germany, it is Pokelsalz at 0.6% nitrite content in salt. As you can see, Prague Powder Cure #1 in America is ten and a half times stronger than European cures, with the exception of some of those in the UK.
In Australia, Cure #1 is known as Glow #1. It contains 7.8% sodium nitrite and is used in cooked sausages. It is added to meat at the rate of 1.6 grams cure per one kilogram of meat OR one level metric teaspoon (5.6 grams) per 3.5 kilograms of meat.
In Australia, Cure #2 is known as Glow #2. It contains 6.0% sodium nitrite PLUS 4.0% sodium nitrate and is used in dry-cured, fermented sausages at the rate of 4.5 grams cure per kilogram of meat OR one level metric teaspoon (5.6 grams) per 1.25 kilograms of meat. This cure is also used (in higher levels) in dry-curing whole muscle meats. (See specific recipes for instructions.)
The use of saltpetre (potassium nitrate) in Australia is not recommended although its use is still legal.
Best Wishes,
Chuckwagon