Recent content by jlpicard

I remember reading, at some point years ago, that at least as it applies to #2, since it's Sodium Nitrate, and is used for it's ability to transform into Sodium Nitrite, that it's shelf life should be respected. I guess the premise is that IF you are making a product that requires the NITRATE...

I guess I was not aware of the shelf life. I never really looked at the container, assuming it degraded over time, but in my mind, I assumed that 'time' was shorter than it actually is. Heck one of the containers I got, the cracked lid one, is marked and good for ten years!

OK, a week or thereabouts ago, I ordered some #1 from Amazon, since I am Prime, it was listed as arriving the following day, not uncommon, there's warehouses all over the place right? Well something went awry during the shipment, it went from Warehouse in Western PA, to USPS Western PA, crossed...

I was reading the Marianski book: Home Production of Quality Meats and Sausages and found a section discussion about Nitrites/Nitrates and US Gov't legal limits for PPM amounts based on different products and was surprised to see that for Comminuted products (I had to look this up, it basically...

Pork is ,1885 gm Salt , 32 gm Sugar combined ,14 gm Cure #1, 6 gm Sound right? I used...

Oh I am going to try that. I have a small dorm fridge so it won't take on any odors. Ill rig up some ss racks.

Do you guys consider that original recipe I posted a dry cure? I just noticed there's no mention of water.

Why white? Flavor and/or color?

I plugged 910 gm of meat into cure calculator it says 2.27 gm. Wow that recipe is off. So with that corrected if I half the salt and half the sugars..?

Salt is in there. Yeah I'm going to nix that recipe.

Here's the ingredients I'ma just substitute #1 2 lb. Pork shoulder butt 910.0 g 1/3 cup Un-sulfured molasses 75.0 ml 1/4 cup Kosher salt 48.0 g 3/4 cup Brown sugar, dark, packed 45.0 g 2 Tbs. Liquid smoke 30.0 ml 1 Tbs. Garlic powder 9.0 g 1 Tbs. Onion powder 8.0 g 1 tsp. Cure #2

Well marianski says #2 is no longer permitted in any curing method for bacon because of the nitrates. I also read about tender quick which I have never used but it seems to have nitrate also.

Thanks guys. Back to Amazon for #1!

Here's the site I found recipe for buckboard bacon http://lpoli.50webs.com/Sausage%20recipes.htm#BRINED

I think the recipe i have uses 2 because of the 14 day cure time? Is that considered too long for #1?