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    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    I'm not familiar with that term, but here are my thoughts on the hypothesized process you describe: It is easier for NO2 to grab an oxygen atom than it is for it to let one go. It wants to be NO3 - not NO2, not NO. However, in the middle of a sausage, there isnt really any free oxygen...
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    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    @SmokinEdge , I was to writing to @Hamdrew . The following statement he provided appears to come from Anesthesiology December 2010, Vol. 113, 1460–1475. I singled you out in my response to him, because you provided a good summary of the Nitrogen cycle - as it pertains to curing meat.
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    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    @Hamdrew You're not wrong. NO does convert back to NO3. NO2 does also. (Its called oxidation, not decomposition) BUT that part of the Nitrogen cycle does not occur when curing meat. Here, we really only care about the nitrogen half-cycle summarized by @SmokinEdge (Though, it is nitrous acid...
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    Acceptable levels of nitrate in Tender Quick or Celery Powder vs. Prague #2

    Nitrate (NO3-) and Nitrite (NO2-) are ions. They form ionic compouds. e.g., sodium nitrite (NaNO2) and potassium nitrite (KNO2). These molecules have very different weights. NaNO2 = 69g/mol KNO2 = 85g/mol Why does this matter? Because, when we calculate ppm levels for curing, we are really...
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    Brining (wet) vs Wet curring

    Dry brines result in drier meat since a lot if water is released in the brining g process. The net weight of the meat will be lower after dry brining than before brining. The diffusion of salt into meat will be faster with a dry brine. This is because of a higher salt concentration gradient...
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    Where do you buy your fresh fish and what type is best?

    If youre close to Port Canaveral try Seafood Atlantic. https://seafoodatlantic.net/seafood-market/
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    HEY !!!! One more tip of the day....

    That sucks. Really sucks. In ancient times, a break like that would be a death sentence. Get well soon!
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    smoked cocktails

    Anyone making smoked cocktails? Seems a bit hipster. https://www.cnn.com/2021/04/23/cnn-underscored/cocktail-smokers/index.html Maybe im wrong, but I can't imagine good smokey flavors setteling onto an ice cold glass from an enclosed cloud of thick white smoke. Ever mistaken your beer for...
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    Smoking carp revisited

    Most of my hot smoked fish are salmon or mackerel. However, 180°F IT does seem a bit high. This is the brine i use for smoking fish: 1gal water 600g Salt 100g brown sugar 75g cure#1 Brine the fish for around 5-8 hours. After brining, rinse well and refrigerate overnight, uncovered, to form a...
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    My cure/brine recipe

    That info is based on page 7 of the "Processing Inspectors' Calculations Handbook" In that example, they are targeting a concentration of 700ppm NO-3. They specify 100 gal of pickel. Not water. The calculation assumes that the pickle density is 10lb/gal. (Water density is 8.3lb/gal. Which would...
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    My cure/brine recipe

    Seemed high to me also, but it's actually ok. The recipe makes a brine that is ~3000ppm. Assume 10%injection; thats 300ppm KNO3. USDA says up to 700ppm KNO3 is ok.
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    Vinegar...??!

    You'll probably just have to experiment. Already lots of good info from others. Here is my $0.02 •You can really taste the apple fruitiness in this one: •Labe looks the same on this one, but it is very differnt. Strong flavor. Not neary as fruity as the one above. For bbq sauce, give...
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    Black slime on grates

    That slime is one of two things (or a combination of both). (1) A buildup of partially polymerized fat (2) Creosote Id expect it to be mosty (1). But this description sounds more like (2): "leaves a nasty residue on the plates and does impart a rancid flavor" WD40 will help dissolve it...
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    JBS cyber attack

    I hope this the case. But i suspect they paid the ransom.
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    JBS cyber attack

    FYI: https://www.foxbusiness.com/markets/jbs-cyberattack-shuts-down-one-fifth-us-beef-production
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    Should my Canadian bacon be pinker/hammier? Is this normal?

    That all checks out. Good recipe. Things to try for hammier flavor: •More cure. The pick-up equation would let you use as much as 95g, and still claim 156ppm. (You were using the equilibrium equation) • More salt. In terms of salinity, your brine was at about 20°. You can try 50° (6% or 7%...
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    Should my Canadian bacon be pinker/hammier? Is this normal?

    Looks ok. Can you specify the amount of cure, salt, and sugar you used in terms of grams? When people quote %'s, i always question what thier denominator was, and what units were used.
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    extra sterile equipment info NEEDED

    Your local home brew store carries star san: Grapes to Glass 5308 17 Ave SW, Calgary, AB T3E 6S6, Canada https://grapestoglass.com/shop/cleaning-sanitizing/star-san-sanitizer/ Yes, Steramine are solid tablets. They dissolve in water. One tablet per gallon of water makes a concentration that...
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    extra sterile equipment info NEEDED

    -Steramine Sanitizing Tablets. Active ingredient: quaternary ammonium compounds Same stuff that's in lysol wipes. -Isopropyl alcohol (70%) -Hydrogen peroxide Ok to mix quaternary ammonium with alcohol. Not ok to mix it with peroxide.
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    Is there anything similar to American BBQ in Europe?

    Yea, of course they did. Sausages and breads for example. In terms of Texas/Mexican foods, the most notable contribution would probably be beer. That's why all those Mexican beers are pilsners and lagers. It's just that their foods didn't impact north American traditions till the mid 1800s.
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