Salt Peter is not the same as Cure #2, although Cure #2 does contain a very small amount of Salt Peter. While Salt Peter has some uses in curing, in it's pure form it is used in such small amounts, for home production, it is difficult to measure and not recommended.
Salt Peter aka Sodium Nitrate is not recommended in a Brine because there is no way to guarantee the amount or rate of breakdown into the active ingredient in the curing process, Sodium Nitrite, with an " i "...From the UDSA Inspectors Handbook... Furthermore it is banned from use in the USA for Commercial Bacon production based on its conversion to a Nitrosamine a known Carcinogen. Since it's Breakdown can't be controlled there is no way to tell if any Bacon you made will be safe. I would stick to using Cure #1 or Morton's Tender Quick for your Bacon Brine and leave the difficult to use Salt Peter to large production of items other than Bacon...JJ
NITRATE USED IN CURED COMMINUTED, PICKLED, AND DRY PRODUCTS
Introduction
Nitrate is used as a source of nitrite. If nitrate is used as the curing agent, the conversion
(reduction) of nitrate to nitrite by bacteria in the meat or poultry is a necessary step in the
development of the cured color. The amount of nitrate that is reduced to nitrite is dependent
upon the numbers of nitrate-reducing bacteria and several environmental conditions such as
temperature, moisture content, salt content, and pH. Hence, the conversion rate and subsequent
amount of nitrite that is formed is difficult to control. Similarly, the further reduction of nitrite to
nitric oxide, which reacts with myoglobin (muscle pigment) to produce the cured color, is also
affected by the same environmental conditions. If nitrite is used as the curing agent, there is no
need for the nitrate reduction step, and the development of the cured color is much more rapid.
The poor control associated with the reduction of nitrate to nitrite, coupled with the fact that
most processors today demand faster curing methods, has lead to the diminished use of nitrate in
meat and poultry products.
http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf
The USDA recommended MAX amount of Nitrate in a Brine in ppm is 700...See page 12 of the handbook...
5 Tbs of Pure Salt Peter would be 88.8g. The recommended amount of Salt Peter in a Gal of Curing Brine is 111.125g for the max 700ppm strength. Although the amount you are using is would be considered Safe...For reasons stated above I find no good reason to use it for Bacon or anything else for that matter.
Density = weight ÷ volume | microgram (μg) | milligram (mg) | gram (g) |
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US tablespoon | 17 758 904.52 | 17 758.9 | 17.76 |
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http://www.aqua-calc.com/page/density-table/substance/saltpeter