A new cure...

[Steve H]

Use 1% to meat weight vs .25% for cure #1

Or 4.5g per pound vs 1.1g per pound of meat.

Now I understand Dustin Dorsey concerns.

 

[SmokinEdge]

Now I understand Dustin Dorsey concerns.

I’m not sure what the salt percentage is but the ingredients say salt, citrus extracts and herb/spice extracts. So I’m going to have to guess that the salt is higher In percentage than cure #1 at 93.75% sodium, this could be closer to 97-98% sodium and this means the salt in the recipe most definitely needs to be adjusted. So if you normally use 1.5% salt that could possibly be reduced to .5% In going salt to allow for the cure, it’s hard to know until we know what the salt/sodium content is in this new cure, but definitely looks like low salt sausage isn’t an option. Adding any ingredient to sausage at 1% will have a definite impact on flavor.

 

[Dustin Dorsey]

With bacon slighlty more salt isn't the end of the world. With sausage that salt is in there. My concerns might be overblown and maybe they accounted for that salt difference when they made the product. Hopefully 2 Guys and a cooler comes out with a sausage video soon.

 

[Nefarious]

With bacon slighlty more salt isn't the end of the world.

that depends on a persons tolerance to sodium, more salt is not always a good thing. My BIL has very high BP and the only bacon or sausage he can eat is what I make.

 

[Dustin Dorsey]

What I mean by that is you can always soak the bacon and pull some salt out after the cure before the smoke. I generally know how salty the bacon is going to be by what percentage I add. This time I'll probably need to test a slice.

 

[BGKYSmoker]

Do your homework

This is why in my salami im making now I'm cutting the salt back from 30g to 25g.

 

[Dustin Dorsey]

Ok. It looks like Eric posted a reply to someone on the amount of salt

So my bacon is going to be a a tad salty. Whoops. I guess I could have emailed the company.

 

[Steve H]

Ok. It looks like Eric posted a reply to someone on the amount of salt View attachment 655498

So my bacon is going to be a a tad salty. Whoops. I guess I could have emailed the company.

But. As you already stated. You could rinse to reduce it slightly.

 

[SmokinEdge]

Ok. It looks like Eric posted a reply to someone on the amount of salt View attachment 655498

So my bacon is going to be a a tad salty. Whoops. I guess I could have emailed the company.

Wow, that’s a whole lot of extract that has been dried and added. That would really concern me on final flavor. May not taste like celery but I bet it tastes like something.

 

[indaswamp]

Wow, that’s a whole lot of extract that has been dried and added. That would really concern me on final flavor. May not taste like celery but I bet it tastes like something.

Olympic Provisions uses swiss chard extract for nitrates/nitrites in their dry cured products. I can taste it....and I am not a fan of swiss chard.
I do know at least with respect to rosemary that the flavor molecules have been removed and only the active extract reamains so it should not have any flavor profile.....

 

[Cajuneric]

I’m not sure what the salt percentage is but the ingredients say salt, citrus extracts and herb/spice extracts. So I’m going to have to guess that the salt is higher In percentage than cure #1 at 93.75% sodium, this could be closer to 97-98% sodium and this means the salt in the recipe most definitely needs to be adjusted. So if you normally use 1.5% salt that could possibly be reduced to .5% In going salt to allow for the cure, it’s hard to know until we know what the salt/sodium content is in this new cure, but definitely looks like low salt sausage isn’t an option. Adding any ingredient to sausage at 1% will have a definite impact on flavor.

Hey SmokinEdge. The amount of Salt in EcoCure #1 is 34.4% and the Amount of salt in EcoCure #2 is 49%.

 

[SmokinEdge]

Hey SmokinEdge. The amount of Salt in EcoCure #1 is 34.4% and the Amount of salt in EcoCure #2 is 49%.

Thank you Eric, I had seen that and put that in my notes. Much appreciated.

 

[Dustin Dorsey]

I cured some bacon using ecocure#1 pretty much following the 2guysandacooler recipe (I kept mine to just salt, sugar, and ecocure #1). I smoked it it saturday and sliced it up yesterday. It turned out great. No real discernible difference from my regular bacon although I haven't done a side by side taste test. I didn't account for the salt difference. Subtracting the salt from the cure#1 and adding the salt from the ecocure #1 increased the salt level slightly, but not to the point the bacon was too salty. I'll adjust my levels next time.