davemo
Fire Starter
- 32
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- Joined Nov 16, 2007
I just got the new sausagemaker catalog and it has a new product that is supposed to take the place of the nitrate cure for sausage .Its called celery juice powder any info on it????????
That was just what I found in a quick search. There may be more to it, if anyone wants to look deeper. I'm happy with my TQ too.so from the article you posted there really isnt any advantage to the celery juice powder that i can see??? bummer oh well i didnt really mind using the prague powder anyhow
Does liquid smoke have the same effect? I am also looking a using the beet powder and the cellery seed powder for my jerky but can't find how much of it to use per pound of meat. Any one have an idea. Thanks
bs, morning..... You need to have it analyzed to find out the nitrite/nitrate concentration....too much or too little could make you sick when the meat isn't cured properly... For health reasons, you are better off using analyzed/ packaged cure from a reputable distributor.... for jerky, use cure #1.... DaveDoes liquid smoke have the same effect? I am also looking a using the beet powder and the cellery seed powder for my jerky but can't find how much of it to use per pound of meat. Any one have an idea. Thanks
Where do you have it analized? Will they seperate nitrate/ nitrate concentrations? How much #1 for jeerky!bs, morning..... You need to have it analyzed to find out the nitrite/nitrate concentration....too much or too little could make you sick when the meat isn't cured properly... For health reasons, you are better off using analyzed/ packaged cure from a reputable distributor.... for jerky, use cure #1.... Dave
Pinksalt, morning.... I have no idea where to get it analysed..... I assumed bs was going to use some type of celery or beet powder that was not specifically packaged for curing meat..... The stuff you purchase specifically for curing, is analysed and has recommended amounts for curing written on the label.....Where do you have it analized? Will they seperate nitrate/ nitrate concentrations? How much #1 for jeerky!bs, morning..... You need to have it analyzed to find out the nitrite/nitrate concentration....too much or too little could make you sick when the meat isn't cured properly... For health reasons, you are better off using analyzed/ packaged cure from a reputable distributor.... for jerky, use cure #1.... Dave
Martin, morning..... So if the USDA does not recognize it as effective.... are the pathogens killed along with trich ???? It would seem the FSIS would have to label the meat (bacon) as unsafe or something.. Darned if I know how to take that statement.... Help me and others out here....Here's the link to celery juice powder at SausageMaker......
http://www.sausagemaker.com/11080celeryjuicepowder.aspx
*The USDA currently does not recognize naturally occurring nitrates as effective curing agents in meats, so if using Celery Juice Powder for products being sold to the public, the end-products must be labeled "Uncured".
~Martin
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