A new cure...

[daveomak]

 

[TNJAKE]

Wow that's super cool. Gonna get some and see how I like it. Thanks for sharing Dave

 

[BGKYSmoker]

$54 for the eco cure 1 and $30 for the 2

I think I will wait.

 

[tbern]

Interesting, thanks for sharing this

 

[SmokinEdge]

Nice. But 5# for $200.00 is a bit much when I can buy cure #1 for 16.00 for 5#. Outrageous.

 

[pushok2018]

Thank you, Dave! Would be nice to have but it's not in my price range.... yet....

 

[indaswamp]

Interesting. I had known about rosemary extracts inhibiting botulism, but did not know there was a product available as a nitrate/nitrite replacement.

Personally, I am not concerned about consuming nitrates or nitrites and will continue using them.

 

[6GRILLZNTN]

We used to sprinkle Nitrates on our corn flakes, and we liked it!

 

[kuroki]

Can't say I'll be trying them.... Not that I'm opposed to alternatives, but I don't really see the point either. 1 radish contains more sodium nitrite than you'd get from a sausage.

As mentioned cost is the biggest issue. Their price works out to roughly $75 Canadian per pound. I just bought a bag of nitricure #1 the other day for $5.95 a pound.

 

[Sven Svensson]

Thanks daveomak for posting this. I just ordered some and look forward to trying it out.

 

[Steve H]

When the cost becomes more realistic, I might try it.

 

[bill ace 350]

Interesting. I have no problem using Cure #1, Cure #2, TQ, Salt Petre..

I would like to see further science on this before accepting/rejecting.

 

[Dustin Dorsey]

I watched the video and I'm intrigued. I have no problem using cure#1. A 8 oz bottle of this stuff would last me a long time and at around 30 bucks isn't that bad. It looks like it's used at 1% of the weight of the meat/fat. Cure #1 is usually at .25%. The first ingredient is salt, but it doesn't say how much salt. My issue, having never used this product is whether I would need to adjust the salt level in my recipes. Cure#1 is 93.75% salt so you definitely have to take that into account. I left a comment on Eric's video and he says he didn't have to adjust it but he's going to try a few more batches.

 

[thirdeye]

Thanks for posting this video. Nice to see the cutting edge of meat curing. I loved it when he took a spoonful, I sort of guessed this would be the case.

 

[JC in GB]

Thanks daveomak for posting this. I just ordered some and look forward to trying it out.

Would like to know your impression of the product in actual use.

JC

 

[BGKYSmoker]

Ok so my first post was I will wait on this.

After doing some research and talking with my BIL in Germany, I decided to order the ecocure 1 & 2

It should be in next week.
I will take both for a test ride and give you my thoughts.

 

[BGKYSmoker]

Supposed to be here tomorrow. Will wait with my batch of meat until the ecocure is in.

 

[Dustin Dorsey]

I just got some in yesterday and I've started a batch of bacon. I'm more concerned with what happens with sausage. There's a lot more powder than with cure #1.

 

[Steve H]

I just got some in yesterday and I've started a batch of bacon. I'm more concerned with what happens with sausage. There's a lot more powder than with cure #1.

How much more do you use over regular cure?

 

[SmokinEdge]

How much more do you use over regular cure?

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

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