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Can you tell the difference between Cure #1 vs Cure #2 - Page 3

post #41 of 50
Depends on what's being cured.
The presence of nitrate extends the presence of nitrite because the nitrate slowly converts to nitrite....nitrate isn't essential in short term dry-curing and isn't as important when dry curing whole muscles as it is in dry curing sausages.
In certain situations, lack of enough cure could be dangerous (botulinum growth in dry cured sausage, etc.) if the product doesn't dry enough before all the cure is spent.


A couple other points:

As Dan said, not all cure #2 is pink...that which Butcher & Packer sells is one that's white...last I knew.


There are at least 3 different cure #2 formulas here in the USofA.

6.25% nitrite and 1% nitrate. (SausageMaker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrate and 4% nitrate. (Allied Kenco)


HTH

~Martin
post #42 of 50
Thanks for your input Martin.
post #43 of 50
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post

Depends on what's being cured.
The presence of nitrate extends the presence of nitrite because the nitrate slowly converts to nitrite....nitrate isn't essential in short term dry-curing and isn't as important when dry curing whole muscles as it is in dry curing sausages.
In certain situations, lack of enough cure could be dangerous (botulinum growth in dry cured sausage, etc.) if the product doesn't dry enough before all the cure is spent.


A couple other points:

As Dan said, not all cure #2 is pink...that which Butcher & Packer sells is one that's white...last I knew.


There are at least 3 different cure #2 formulas here in the USofA.

6.25% nitrite and 1% nitrate. (SausageMaker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrate and 4% nitrate. (Allied Kenco)


HTH

~Martin

 

This would be the reason why dry cured sausages are made with cure #2 instead of #1, right? 

 

Anyhow, to me it just doesn't make much sense to have both cure #1 and #2 look identical, in most cases.

post #44 of 50
Quote:
Originally Posted by JP61 View Post

This would be the reason why dry cured sausages are made with cure #2 instead of #1, right? 

Yes.







~Martin
post #45 of 50
Thread Starter 
Quote:
Originally Posted by DiggingDogFarm View Post


Yes.







~Martin

 

To me, that's enough of a reason to question "their" dye coloring scheme.

post #46 of 50
Thread Starter 

Am I the only one to think, that having both Cure #1 and #2 look identical is STUPID? 

 

I mean it's bad enough by itself, that there's no way of me knowing the mixes have the correct ratios, I can't even tell one from the other.

 

I guess I'll just have to remain trusting? I know, I know.... I could make my own.

post #47 of 50
Thread Starter 

Let me guess.... some of you reading this thread think I'm fear mongering, right?

 

I'm not trying to.


Edited by JP61 - 11/23/14 at 6:03pm
post #48 of 50
Thread Starter 

Thanks to those who participated in this conversation!

 

Keep learning, smoking and enjoying!

post #49 of 50
Quote:
Originally Posted by JP61 View Post
 

Let me guess.... some of you reading this thread think I'm fear mongering, right?

 

I'm not trying to.

Yes! Which is often a good trait. I am thinking more people get sick by not caring than get sick by doing research.

Happy smoken.

David

post #50 of 50
Is that an intentional pun on that natural planet label for cure #2 or just poor quality control?? =)
Quote:
Originally Posted by DaveOmak View Post

Without the labels, I can't tell the difference..... Keep stuff labeled.... when in doubt, throw it out.... You even have to be "somewhat" knowledgeable to know that DQ curing salt is Cure #1.... Same with Prague Powder..... This hobby, curing meats, is not for the addled...


As far as the manufacturer/packager screwing up the 2..... I don't think that's possible...... NOW, if it did happen, used in the proper amounts and methods, it shouldn't be a problem...
Except in bacon.... FDA wants ZERO nitrates in bacon..... if you cure according to the FDA regs....


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