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sausage without nitrates - Page 2

post #21 of 38
Quote:
Originally Posted by werdwolf View Post

gonna try the "non chemical cure"  after Christmas, I'll post how that goes.



 



Quote:
Originally Posted by nepas View Post

Powdered celery juice

 

nuff said


Christ... what's the difference in what you use? Nitrates/ites are Nitrates/ites no matter from the source. Oh..wait- the difference is you can CONTROL THE AMOUNTS much more accurately using modern meat curing products. What's the spec sheet/ analysis on a celery stick, anyway? icon_lol.gif

 

Hey Pops, Bear and Venture...hia- hope all is well. Well, other than the Michigan game Venture  ;{)

 

post #22 of 38

Well Said!....Rick, thanks for pointing this out...JJ

post #23 of 38

Seems to me more vegetables in thier raw state contain more nitrites per kg than smoked sausage. Be sure to boil your spinach wrap and don't dip that broccoli raw!

 

After reading through some of this, I'm surprised any of us are alive..

http://www.naturalnews.com/sodium_nitrite.html

post #24 of 38
Quote:
Originally Posted by Pit 4 Brains View Post

Seems to me more vegetables in thier raw state contain more nitrites per kg than smoked sausage. Be sure to boil your spinach wrap and don't dip that broccoli raw!

 

After reading through some of this, I'm surprised any of us are alive..

http://www.naturalnews.com/sodium_nitrite.html



 

That is exactly right Pete and how the "organic" industry gets away with labeling their products as Nitrate/Nitrite free. Looks at the labels on these organic products and you will see celery juice on the ingredients list. That is where they are getting their nitrates from which is what I believe Nepas was saying.

post #25 of 38

Here's the ever so humble Ruhlmans take on this...quite entertaining!!

 


http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

 

Make sure to read the comments...hilarious!!

 

  Craig

post #26 of 38
Quote:
Originally Posted by fpnmf View Post

Here's the ever so humble Ruhlmans take on this...quite entertaining!!

 


http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

 

Make sure to read the comments...hilarious!!

 

  Craig


Good reference!

My favorite line is; "But whatever you do, stay away from too much celery.  That stuff’ll kill ya."

 

 


 

 

post #27 of 38

VERY INTERESTING!!

post #28 of 38

My bad, I guess it's not the nitrites/nitrates with the celery, but more about the sodium.   I am under the impression there is less sodium this way, and I'm going to try to make something for my dad with his heart failure.

 

Anyone know different feel free to chime in.

post #29 of 38

Hey Werdwolf, I for one will be looking forward to your experiment. and I'd have to agree there's got to be less sodium in the celery

You'll need a control piece with no cure, and one with nitrite for comparison

post #30 of 38
Quote:
Originally Posted by fpnmf View Post



So...in all the pics you posted of sausage and bacon you smoked you used no cure other than salt??

 

That's vey interesting..I had a sattelite service guy here a few months ago that was 35 years old..been raising hogs all his life and his family did all the processing at home/farm.

 

He told me all they ever used was salt and some sugar. He was a real healthy fella.

 

He also tightened me up on all the local fishing holes!!

 

Thanks!!

 

  Craig

 


Yes

 



Quote:
Originally Posted by Chef JimmyJ View Post



Yeah and Grandma Defrosted the Turkey on the counter for 2-3 days and no 1 died ever!...Don't make it a good Idea to Keep Doing It That Way...Just Sayin' for the Noob's...JJ

 


what does turkey have to do with this topic

 

 

post #31 of 38

The debate is fine.. Only as long as it can be done with no name calling and is for the sole purpose of learning. Otherwise it serves no purpose and should be deleted. This goes for everyone involved.

 

I have sanitized the thread and you guys can now carry on in a more professional manner. Cheersicon14.gif

post #32 of 38

OK, I do have to comment about the comments. When you heat nitrates at a high temperature, they form nitrous amines. Nitrous amines are a known carcinogens. Frying bacon till it is extra crispy, is the definition of "high temperature". We had this discussion 30 years ago in my bio chem course. After explaining this to the class (test responsible) the professor smiles real big and says "but vitamin C is an antidote for nitrous amines" (again test responsible). Did anyone see the comment where they quoted Julia Childs as saying you should drink OJ with your bacon? I haven't enjoyed crispy bacon since.

I would never think of doing a cold smoke without nitrates but I have to admit that I looked into the celery powder, but never acted on it.

post #33 of 38
Quote:
Originally Posted by SKULLY View Post


Yes

 


what does turkey have to do with this topic?
 

The point is...There are many things our Grand Parents did that WE should not do because times have Changed...Mass Mechanical Slaughter and Processing of Meat and Poultry has introduced several Bacteria that were just not an issue in our Grandparents time...You have every right to do what you want and can make Sausage with whatever you want...Regardless of how unsafe it may be...Good Luck...JJ

Take a look at this...  http://www.wedlinydomowe.com/sausage-making/curing/nitrates


Edited by Chef JimmyJ - 11/19/11 at 9:47pm
post #34 of 38

Ya

 

Its all good. Now have nuther beer and a stick yahoo.gif

post #35 of 38
Quote:
Originally Posted by nepas View Post

Ya

 

Its all good. Now have nuther beer and a stick yahoo.gif



Cheers nepas, I will have 1 later, look forward to all of Your posts....beercheer.gif

post #36 of 38

Check out this thread if you are looking into when to cure or not.  I am done other than following along so enjoy the debate and lets keep it informative.

http://www.smokingmeatforums.com/t/113098/specific-food-safety-questions-ask-here#post_717302

post #37 of 38
Quote:
Originally Posted by DanMcG View Post

Hey Werdwolf, I for one will be looking forward to your experiment. and I'd have to agree there's got to be less sodium in the celery

You'll need a control piece with no cure, and one with nitrite for comparison



Heck, Dan...just use Cure1 if sodium is the issue. Surely a teaspoon in 5 pounds ain't gonna set off and salt alerts.

post #38 of 38
Quote:
Originally Posted by Rich tee View Post
Heck, Dan...just use Cure1 if sodium is the issue. Surely a teaspoon in 5 pounds ain't gonna set off and salt alerts.


Hey Rich, it all adds up. Although I haven't had a lot of luck with low sodium sausage, you know we all need to watch our salt intake a little better. Just for reference if you made 32, 2.5 oz sausages out of that 5 pounds of meat the cure #1 would give ya 172 mg. of sodium per dog. or about 7% of the recommended daily allowance.

 

I'm not disagreeing with ya .......just sayin.

 

Oh and nice to see ya here again.

 

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