Quote from The Sausage Maker..
Celery Juice Powder (CJP) contains naturally occurring nitrites and nitrates (which breakdown to nitrites with the help of bacteria native in meat itself). CJP is now commonly being used for giving sausages and meats a cured appearance and taste without the use of synthetic sodium nitrite/nitrate. There is no standardized, USDA recommended curing time for specific amounts of CJP for consistent curing action so products using vegetable based nitrites/nitrates (such as CJP) must be cooked prior to consumption. CJP may clump/harden during transit in the Summer months, it is not spoiled and has not lost effectiveness, simply break up and/or use as weight measure instead of volume if this occurs to your CJP order.
Each packet (Net Wt. 1.25 oz.) can be used for 25 lbs. of ground meat.
1.25 oz. of Celery Juice Powder = approximately 8 tsp.
For 10 lb. recipes use 3 1/2 tsp Celery Juice Powder
*The USDA currently does not recognize naturally occurring nitrates as effective curing agents in meats, so if using Celery Juice Powder for products being sold to the public, the end-products must be labeled "Uncured".
**The use of natural products, such as Celery Juice Powder, which contain nitrates are NOT recommended for making bacon.
Well with someone mentioning celery juice it adds another interesting twist to this thread. I became a newbie to this board and to the smoking hobby when my in-laws gave me a Masterbuilt Sportsman Elite electric smoker from Cabelas this past Christmas. Over the past few years I have tried to reduce the amount of chemicals in the food I feed my family. In other words, I try to avoid foods that have added chemicals such as MSG, nitrates and other preservatives. For instance, when shopping for lunch meat and hotdogs I like to buy the ones that are labeled "no nitrates". By doing so I have noticed that many of the no nitrate meats have celery juice in them instead of nitrates.
Now that makes me wonder, is the celery juice powder you mention a safe alternative to instacure #1? Now to go a step further, since I am new to all this stuff, do you all suggest you use a cure such as instacure#1 or celery juice powder on all meats you smoke? Or is there an exception? I personally like to brine all meat before I smoke it so should I just add the instacure #1 or the celery juice powder each time to my brine? Or do you suggest I put it in my dry rub instead? Obviously I want to make sure I do this right because I don't want to make my family sick from me not following some simple steps to prevent botulism.