Originally Posted by Wade
Another day and the sun is shining
Originally Posted by DaveOmak
For those of you whom feel the need to pick the poor thing to death and find fault with my intentions, ....................................
Hi Dave, yes your intentions were certainly good and anything that reduces the expected amount of Nitrite in a brine is not good. The emphasis in your post though on the toxicity hazards of Nitric oxide I think may have been a little misguided when referring to brine concentrations of Nitrite. When/if it is released some of the Nitric Oxide will remain in solution and as it is quite reactive with Oxygen and is readily mopped up by reacting with metallic ions and proteins that are released by the cut meat, it will have a very short half life. Unfortunately without knowing at what rate the NO will be produced as pH varies then it is currently guesswork as to whether toxicity levels are anywhere near being approached. It seems highly unlikely that they would be though.
You mentioned that Guy had found two valid points as to why cola should not be added to curing brines. Have you shared these or were they general comments to do with the breakdown of Nitrite in acidic conditions. Were these cola specific or do they equally apply to other acidic solutions too?
You mentioned a specific pH of 4.8 above witch it seems the brine needs to be kept. Where is this from? What I will try to do over the next few days is get a pH meter from work and see just how dilute things like Coke or vinegar need to be in order for the pH to move above 4.8. I have no idea at the moment so it will be an interesting experiment. It may help to identify the scale of any issue with adding these types of ingredients to a brine.
Wade, if you would have read my post #1, you would have seen it in the first article......
Please avoid adding acidic ingredients to your curing brine...
Acidic curing brines..
Never add acidic ingredients to a curing brine.... I was discussing this with N4YNU, a member here, relating how I couldn't find evidence to verify that statement... Well, younger eyes were able to provide certified reason for that statement.. Thanks much Guy.... Dave
When adding curing salts to brine, it's important that the brine not be too acidic. A highly acidic solution will cause the curing salts to very rapidly decompose into nitric oxide, which is dangerous as a concentrated gas. So don't add vinegar to the brine, and never mix liquid smoke (which is acidic) directly with curing salts.
You'll need to make sure the pH is 4.8 or above. If the Coca Cola is the only thing in the brine, it will be too acidic.