Recent content by staticgenerator

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. staticgenerator

    Butt bacon prague 1 or 2?

    Here’s what I found on Lapoli’s website: In reality, the nitrate, to be useful in curing, must be converted to nitrite...this is accomplished by bacteria (Micrococcus, for example) present in the meat paste. Nitrite is used up quickly in the curing process so a mixture of nitrate and nitrite is...
  2. staticgenerator

    Butt bacon prague 1 or 2?

    OP states recipe calls for cure #2 (correct) Users reply that no nitrate needed in cures < 40 days (correct) OP replies with concern that MTQ contains nitrate for shorter cure (correct) Morton’s website recommends MTQ for cures 3-5 days (correct) Conclusion: I am addressing the OPs...
  3. staticgenerator

    Butt bacon prague 1 or 2?

    This keeps coming up. I’ve used Morton’s Tender Quick in the past for bacon, and according to their recipe guide (even the latest “Canadian Bacon” recipe on their website) they state to dry cure for 3-5 days mortonsalt.com/article/meat-curing-canadian-bacon/ If the USDA has banned the use of...
See more
Top Bottom
Back
Clicky