I am a newb to curing meats and am an American(chef) living in Nepal. I really miss my corned beef and many other cured meats from back home and was looking into doing it myself. This is Nepal and there is no Prague Powder, Insta Cure, or any other curing product that I am aware of that contains sodium nitrite. We have an abundance of pink salt but that contains no sodium nitrite.
I have been able to find sodium nitrite from a dye manufacturer but am concerned if it is food grade or not? Does anyone here have information regarding the differences between food safe sodium nitrite and that which is not?
I would really appreciate any links or information from anyone that know. Thanks very much!