saltpeter question

ac45acp

Smoke Blower

Original poster

Dec 23, 2011

115

11

Bisbee Arizona

• Nov 22, 2012

• #1

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

 

BGKYSmoker

Nepas OTBS #242

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Dec 25, 2010

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Rineyville, KY

• Nov 22, 2012

• #2

ac45acp said:

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

Click to expand...

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.

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Nov 22, 2012

• #3

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

 

Last edited: Nov 22, 2012

BGKYSmoker

Nepas OTBS #242

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Rineyville, KY

• Nov 22, 2012

• #4

DiggingDogFarm said:

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

Click to expand...

Yup

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

 

bkleinsmid

Smoking Fanatic

Mar 11, 2010

478

31

Penn Valley, CA

• Apr 15, 2013

• #5

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

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Apr 15, 2013

• #6

bkleinsmid said:

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

Click to expand...

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


~Martin

 

bkleinsmid

Smoking Fanatic

Mar 11, 2010

478

31

Penn Valley, CA

• Apr 16, 2013

• #7

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

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

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Southern Tier of New York State

• Apr 16, 2013

• #8

bkleinsmid said:

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

Click to expand...

Yes.

~Martin

 

Bearcarver

Gone but not forgotten RIP

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Sep 12, 2009

45,279

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Macungie, PA

• Apr 16, 2013

• #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