Originally Posted by CDN offroader
Sorry Dave, forgot my disclaimer,Cure #2 should be fine to use for short term curing recipes other than bacon(Nitrates not allowed for any form of curing bacon, FSIS handbook pg 28), but cure #1 is ideal.
MTQ has nitrite and nitrate(in equal parts) and is used regularly by members of this forum. Cure #2 has a lower ratio of nitrate to nitrite. Logic dictates that it must be safe to use cure #2 vs MTQ if the ratios are correct(except for bacon).
Unless you have any actual evidence to suggest otherwise. None of the links/post on the forum have an actual fact that says cure #2 can't be used to replace cure #1(except for bacon), only the other way around.http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf
the info in the article is accurate, the age is irrelevant.
I hate it when members demand to filibuster.... Your argument is irrelevant... the question about using Cure #2 wasCan Prague #2 be used successfully in place of Prague #1? for Bacon or Jerky?/B]
AND Morton's Tender Quick is not used in commercial curing...
I do not recommend Morton's Tender Quick for curing any meats, due to the guidelines of the owner of the forum.... like I have said many times... You do not have to follow the rules of the forum for your own curing needs... Don't try to convince others of your particular "Non Approved" methods....
Now.... Pease provide the link to that particular FSIS article.... to back up your irrelevant argument....
Below is a quote from the FSIS handbook.... The majority of our members are not in a position to safely and successfully use nitrate for short term curing... If you are "qualified' to use nitrate for short term curing, by all means use it... Consider the audience when you make statements that supersede the foundation of this forum, that the owner has set...
FSIS Handbook page 31..
NITRATE USED IN CURED COMMINUTED, PICKLED, AND DRY PRODUCTS
Nitrate is used as a source of nitrite. If nitrate is used as the curing agent, the conversion
(reduction) of nitrate to nitrite by bacteria in the meat or poultry is a necessary step in the
development of the cured color. The amount of nitrate that is reduced to nitrite is dependent
upon the numbers of nitrate-reducing bacteria and several environmental conditions such as
temperature, moisture content, salt content, and pH. Hence, the conversion rate and subsequent
amount of nitrite, that is formed, is difficult to control.
Similarly, the further reduction of nitrite to
nitric oxide, which reacts with myoglobin (muscle pigment) to produce the cured color, is also
affected by the same environmental conditions. If nitrite is used as the curing agent, there is no
need for the nitrate reduction step, and the development of the cured color is much more rapid.
The poor control associated with the reduction of nitrate to nitrite, coupled with the fact that
most processors today demand faster curing methods, has lead to the diminished use of nitrate in
meat and poultry products.
Calculations for nitrate are the same as those for nitrite described on pages 11 through 27.
Different limits apply, depending upon the curing method used, and are illustrated in Tables I (see
page 7) and II (see page 12).