cure dissolving and temperature

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ma3k

Newbie
Original poster
Mar 18, 2015
4
10
808 State
I tried searching for old threads on this subject. Does disolving cure #2 in boiling water then chilling, before mixing for sausage, affect the curing process? Some processes I see, ask for cure mixed in ice water. Any difference/ preference?
Mahalo,
MA3K
 
I know smarter people will be along, so I'd like to hear their answer. But, I'm positive somewhere I read that cure #1 & #2 shouldn't be added to hot water because it deactivates them....or something like that. 

Like I said, someone will be along with a more thorough answer that I'd like to see also.
 
Cure starts to break down, or something like that, above 130..... NEVER dissolve cure in warm liquids...
 
yeahthat.gif
  It is scary how many TV cooking shows have the house Chef mixing Cure #1 into a big pot of boiling Brine. I saw one for a Corned Beef/Pastrami brine that the Chef said to simmer the Brine for 30 minutes to extract the spice flavor...
jaw-dropping.gif
...JJ
 
Thank you guys for the info! It's the attention to details that makes a difference.
 
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