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saltpeter question

post #1 of 9
Thread Starter 
this came out of a book i bought at a yard sale. published 1965. 50 lbs beef, 10lbs fat, mace, salt, pepper, cloves and brown sugar. dissolve 2 1/2 ozs. saltpeter in warm water, stuff into new muslin bags seam side out and smoke. the only reason given for the use of saltpeter was to keep the meat red. i know it has been used as a preservative for a long time. my question is, does anybody still use saltpeter?
tony
post #2 of 9
Quote:
Originally Posted by ac45acp View Post

this came out of a book i bought at a yard sale. published 1965. 50 lbs beef, 10lbs fat, mace, salt, pepper, cloves and brown sugar. dissolve 2 1/2 ozs. saltpeter in warm water, stuff into new muslin bags seam side out and smoke. the only reason given for the use of saltpeter was to keep the meat red. i know it has been used as a preservative for a long time. my question is, does anybody still use saltpeter?
tony


I do at times. Dont post the use here when i do use it because some members dont understand the use of pure potassium nitrate. It can be dangerous if not used in the right amount.

post #3 of 9
I use it some too, for long term curing.
But, that's an unsafe recipe.....too much saltpeter.
Convert the recipe to Cure #1 if you're going to go with it.
If you're smoking at lower temps, then cure isn't just for color... it's essential.



~Martin
post #4 of 9
Quote:
Originally Posted by DiggingDogFarm View Post

I use it some too, for long term curing.
But, that's an unsafe recipe.....too much saltpeter.
Convert the recipe to Cure #1 if you're going to go with it.
If you're smoking at lower temps, then cure isn't just for color... it's essential.
~Martin


Yup

 

I made some cure using SP and was asked (kindly) to delete the post as it was to advanced for some new members.

post #5 of 9

I have a recipe for a dried Italian sausage that calls for the use of saltpeter. It hangs for something like 6 weeks. Can Cure#1 be used in its place?

Thanks for your help,

 

Brad

post #6 of 9
Quote:
Originally Posted by bkleinsmid View Post

I have a recipe for a dried Italian sausage that calls for the use of saltpeter. It hangs for something like 6 weeks. Can Cure#1 be used in its place?
Thanks for your help,

Brad

No, but you can use cure #2, in the proper amount only, it can't be directly substituted for saltpeter.


~Martin
post #7 of 9

Thanks Martin.....

I meant to say Cure#2.....brain f##t. Am I correct that #2 should be used at 1 tsp per 5 lb of meat?

 

Brad

post #8 of 9
Quote:
Originally Posted by bkleinsmid View Post

Thanks Martin.....
I meant to say Cure#2.....brain f##t. Am I correct that #2 should be used at 1 tsp per 5 lb of meat?

Brad

Yes.

~Martin
post #9 of 9

I got a whole recipe book that calls for SP in all recipes-----LOL----I never use it, except to steal some ingredients other than the SP.

 

I'll leave SP to you pros,

 

Bear

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