all most ready for first go
all most ready for first go
hi every one just about ready to make my first dry salami have got cure no 2 i just want to know if it the same as you use over there it has sodium nitrate[1%] sodium nitrite [6.25%] thks from lance
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it says on the packet 1 level tea spoon will do 2.2 kg of meat i brought it from back 2 basics in australia where they get it from i do not know but you are right about confusing i am now surely some one out there has a 250g packet of cure no2 and can tell me if it contains 1%nitrate and 6.25 %nitrite if so i can just use the recipes on the home page of this site thks
Lance-northener wrote:hi every one just about ready to make my first dry salami have got cure no 2 i just want to know if it the same as you use over there it has sodium nitrate[1%] sodium nitrite [6.25%] thks from lance
If it contains 6.25% sodium nitrite and 1% sodium nitrate, you can use it the same as the recipes on this site that use cure #2
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Here is your answer, https://en.wikipedia.org/wiki/Curing_salt
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I don't know where Wickipedia gets its curing salt but that is unlike any brand I've used. What I know as Cure 2 contains 6.25% nitrite and 1% nitrate. Never seen one containing 4% nitrate like wickipedia is curing with.LOUSANTELLO wrote:Here is your answer, https://en.wikipedia.org/wiki/Curing_salt
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Butterbean, you are correct. Looks like some lousy info. Here's another link. http://www.sausagemaker.com/Insta-Cure- ... 1-1014.htm
- Butterbean
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Lou, that is where I buy mine so I assume this is correct however I have seen other references to the 4% nitrate elsewhere so I don't know if with all the fear mongering on the use of nitrates someone somewhere lowered the amount of nitrate or if this is just a typo on someone's part. Marianski even uses the 4% in some his literature. But all I can say is what I buy is supposed to have 1% nitrate per its label and I haven't seen any 4% but I sure don't know why there is a dependency.
Just so everyone knows the formula for cure #2 is proprietary and different vendors sell different formulas.
Here are a few available in the US:
6.25% nitrite and 1% nitrate. (The Sausage Maker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4% nitrate. (Allied Kenco)
The common formula listed in many books like Marinskis and Rytek Kutas is 6.25% nitrite and 4% nitrate
http://www.meatsandsausages.com/sausage-making/curing
This info is was previosly posted here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=7282
Here are a few available in the US:
6.25% nitrite and 1% nitrate. (The Sausage Maker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4% nitrate. (Allied Kenco)
The common formula listed in many books like Marinskis and Rytek Kutas is 6.25% nitrite and 4% nitrate
http://www.meatsandsausages.com/sausage-making/curing
This info is was previosly posted here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=7282
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northener wrote:thks bob so the recipes on the home page that use cure no 2 have 1%nitrate and 6.25% nitrite is that correct ?
Yes. All recipes containing cure #2 assume the sodium nitrite level of the cure is 6.25%, and that is what the calculations are based on ( 156 ppm nitrite for commuted sausage) the amount of nitrate will vary with the brand used