A researched #2 curing salt question?!

gooden123

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• Sep 6, 2017

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Does anybody have a clue why Butcher and Packer is less than half the price per 8 oz of DQ curing salt #2 which appears to be white vs Sausage Maker's Instacure #2 that is obviously pink? I really would just get Instacure but I'm putting a big order in with other things as well and Butcher is less on all of it. Not bashing anyone just explaining why I'm curious about the salts. Bactoferm TSPX and 600 and what not are what they are no matter from where they're ordered from if the date is valid I assume. Thanks!

 

Last edited: Sep 6, 2017

gooden123

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Still curious about the difference between the salts other than color but disregard between the companies pricing. It balances almost perfect with free shipping from Sausage Maker

 

daveomak

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• Sep 6, 2017

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Cure #2 is "usually" reserved for commercial operations...   Home processors "usually" don't use cure #2....   That being said, the PINK color, in cure #1, was instituted for home users so NO ONE confused it with normal salt...  didn't want folks sprinkling it on their dinner etc...   So, that's the PINK story...  Since that deal happened, some suppliers decided to make cure #2 pink for the same reason as it has the same amount of nitrite in cure #2 as is in cure #1...   only difference is the amounts of nitrate in cure #2....   If you check, different suppliers add different amounts of nitrate to their cure #2...  Nitrate is activated by some bacteria in the meat that converts the nitrate to nitrite over time so a long term safety factor is built in to the curing process.... that way, the meat can hang at 50 ish degrees for a looooong time and it will be safe to consume....

Or something like that..... 

Dave

 

gooden123

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Thank you Dave as well as all of the other advice you've given me. I've had my curing chamber running for about a month holding 75% humidity at 56 degrees with several ways to check both. Decided to order tubed sheep and hog casings from Syracuse due to lack of time and ease. Death in the family. I'll be sure to post everything regardless of the outcome. Deer season starts this Saturday here and I kill a lot of them so I have to get something going

 

Last edited: Sep 6, 2017

daveomak

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• Sep 7, 2017

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Have you posted your chamber pics and details ???   I'm interested in what you have....

 

gooden123

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Not yet but I didn't do anything special. Every thing is running out of the door seal. The rack is a 5 gallon water bottle rack with a grate zip tied to the top because the existing racks were plastic and couldn't find anything to fit in the slots. Like I said I had to rush this part for now. I picked up a wooden clothes rack at a yard sale that fits so I'll use one or the other in there and the other for my mini homemade greenhouse for the first 48. Greenhouse is 2x2 frame that I shrinkwrapped with a tray of salted water like you said.

20170829_193233.jpg

• gooden123
• Sep 7, 2017

 

gooden123

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Made a crappy bracket and jb welded it to the back of the fridge for the humidity controller and hung the temp controller off the freezer door so no more holes haha

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• gooden123
• Sep 7, 2017

 

Last edited: Sep 7, 2017

gooden123

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daveomak Oh and my cold smoker got up to 80% humidity with a tray of salted water (also in my basement). Hoping a smaller plastic box will get to 90 but should I slice a couple vents at the top and bottom for air? Nothing crazy I'm guessing because I have to open it up to mist them so they'll get air exchange when I do so

 

Last edited: Sep 7, 2017

daveomak

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80% sounds livable...  should help immensely...    Nice chamber.....   Meats should come out awesome...   Dave

 

gooden123

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Cool thanks Dave. Glad you've been there to help!