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Post by smokey on Aug 12, 2014 19:25:37 GMT 10
Good advice Shayne, I've also found some crazy levels out there.
In my opinion and from past conversation with you, Your levels and recipes are safe and can be followed.
Happy to have them here as I know you have done more research than I into it and I came to the same conclusions.
Side topic, I've got all the cures in stock, Nitrites and nitrates but I also have 500gms of 2% nitrite pink salt.
any ideas come to mind? It was an order sent by mistake and was told to just keep it.
Being 98%,sodium does my head in trying to slide the scale? And I wonder what the hell they use this product for
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Post by chrisg on Aug 12, 2014 20:01:16 GMT 10
 If that's a bright pink Smokey its a preservative, used VERY sparingly, rather dangerous stuff in more ways than one. If you have ever seen a sodium fire you get the drift Cheers |
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Post by Gus65 on Aug 13, 2014 16:54:41 GMT 10
Quick question guys.
2% or 6.25% the best option when getting #1 curing salt?
Edit
Don't answer, I just found the ebay listing.
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Post by smokey on Aug 13, 2014 18:11:31 GMT 10
As you found out. It's 6.25% you want. I ordered the same but was sent 2% hence my question of what is 2% generally used for. Probably ground small goods but have never seen recipes for it where the standard 6.25% is all over the place. I could work out the levels and lower added salt ,,,,, but I've already got the 6.25% and also a 12% product. Im probably just confusing things  |
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Post by shayneh2006 on Aug 13, 2014 19:58:54 GMT 10
Mmmmmmmm
Not sure what you could do with that 2% STUFF Mick.
Ahhh, I remember reading on the other forum where Chris said to add a pinch of Cure#1 to your rub, to mimic an aesthetically appealing smoke ring 
I have wondered about this, and weather or not the whisker of Nitrite may in fact act as a flavor/colour (Paprika)carrier of the rub, driving it in 5 or so mm.
@ 2% SN, you would be pretty safe to play around and try this, just don't go overboard  
That said, I might even beat you to it and try it myself 
Shayne |
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Post by smokey on Aug 13, 2014 22:03:08 GMT 10
There is no doubt it will cure a ham or bacon the same as any other. It just needs three times more and the overall sodium level adjusted.
I got mine from Misty Gully. They are aware of this forum so maybe they will chime in and explain why the product exists.
Im a big fan of Misty gully, A true fair player that will even try and shove a special order into one of their regular containers. I've had nothing but pleasant dealings with them. I think they have changed their name but google search still works.
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Post by shayneh2006 on Aug 13, 2014 22:24:07 GMT 10
yeh, i have used their product in the past.
It was when i first got into curing using SN.
I actually purchased a 50gr sachel of pure ( German made) from them, then from there, formulated my own cure#1 @6%.
Shayne
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Post by shayneh2006 on Aug 16, 2014 9:14:10 GMT 10
And this here is what it all about fella's  Shayne |
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Post by hoddo on Aug 16, 2014 11:47:21 GMT 10
That's good looking bacon Shayne. I corned and cold smoked a brisket for a friend who dosen't eat pork. Sliced it like bacon and he swears at a bbq his pork eating friends couldn't tell it from the real thing, we call if Fackon,(as in fake bacon) haha. On the subject of nitrite I use this handy calculator often, give it a look if you haven't seen it diggingdogfarm.com/page2.html if doing a wet brine add the weight of the water to the meat |
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Post by shayneh2006 on Aug 16, 2014 18:48:47 GMT 10
great Hoddo and thanks for the link... I just downloaded that, typed in some test values and the results given are pretty close to the mark to what i do. PPM is very close too. I recomend fellas starting up, to save that link, and put it to use  Shayne |
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Post by shayneh2006 on Aug 23, 2014 13:49:04 GMT 10
The season is coming to an end gents 
Shayne |
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