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Cure# 1 question about the smell of it...

post #1 of 10
Thread Starter 
Might seem like a weird question but I borrowed some Prague Powder #1 tfrom
My friend to cure some bacon. Then today, I visited an amazing spice warehouse nearby and bought a bunch of things, one of them being 2lbs (smallest they had) of pink curing salt. The extremely knowledgeable owner of the spice wholesaler assured me that it was cure #1 which is used for curing meats that will be cooked (she explained that it goes by many names; instacure, Prague powder #1 etc.) which made me feel safe haha. (Didn't want to end up putting #2 in my sausage). Now something I noticed about the Prague powder I borrowed from my friend was its strong smell (almost chlorine like). The pink curing salt I bought has that same kind of smell, but not as pungent. Is there a reason this might be the case? Thanks for any info you might have!

-Chris

post #2 of 10

It should have 6.25% sodium nitrite on it somewhere.

 

I went and smelled mine, almost no smell to it.

post #3 of 10

Hello.  Now I am in England for what that is worth.  I was curious so  just checked my cure no.1 ( 6.25% nitrite ).  My cure has ABSOLUTELY no smell.  NONE AT ALL!  Dunno if different back home but I wouldn't think so.  That smell makes me dubious.  Maybe my smeller is off.  :icon_biggrin:Just seems to me if the smell is there then the taste would also be there.  I am no curing expert but maybe someone else may come along and educate us both.  Keep Smokin!

Danny

post #4 of 10
Thread Starter 
Well, like I said the owner of the spice warehouse who was extremely knowledgable mentioned that it was cure#1 and that they don't currently carry # 2. It was the only salt they had labeled curing salt and they had almost 100 salts. The one I have is nearly order less but the one I borrowed from a friend specifically labeled Prague Powder #1 had a more pronounced smell but they are in the same family of smells if know what I mean. I do have a very good sense of smell so I know my minds not playing tricks on me .
post #5 of 10
Thread Starter 
Quote:
Originally Posted by c farmer View Post

It should have 6.25% sodium nitrite on it somewhere.

I went and smelled mine, almost no smell to it.

Mine is just like you described. Barely has a smell.

It doesn't list nitrites on the label but I was told that it contains it. Here is the listing of the item I purchased on their website.

http://www.spicespecialist.com/products-page/specialty-items/pink-curing-salt-1-2/
post #6 of 10
I would use it.
post #7 of 10
Thread Starter 
Quote:
Originally Posted by c farmer View Post

I would use it.

Thanks for the reassurance. Not using it for a few days so I emailed the company just to double check my paranoia.

Since you have been so helpful I will ask another question haha. Is it safe to thaw a frozen piece of meat and then cure it? I am assuming it would be but I am just checking since I have a brisket defrosting that I'd like to make into a corned beef and then into pastrami. I have read a lot about curing but When it comes to food safety I don't want to take any chances. Thanks again!
post #8 of 10

99 percent of all meat at almost any market has been frozen. You are just dandy with that. I just smelled my cure 1 and there is a little smell to it but I can't put my finger on it. Nothing pronounced though.

post #9 of 10
Sure is. I do it all the time. Just make sure it is completely thawed.
post #10 of 10
Thread Starter 
Quote:
Originally Posted by timberjet View Post

99 percent of all meat at almost any market has been frozen. You are just dandy with that. I just smelled my cure 1 and there is a little smell to it but I can't put my finger on it. Nothing pronounced though.

To me it's like a very weak chlorine smell. Good point about the meat from the market being frozen at some point. If that's the case why do some local grocery stores label some meats (ribs for example) as "previously frozen" while sometimes that exact product does not say that?

Thanks for the reassurance!

Quote:
Originally Posted by c farmer View Post

Sure is. I do it all the time. Just make sure it is completely thawed.

I figured is be good! Just wanted to ask. Thanks again!
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