- Joined Aug 4, 2014
Thanks Dave, In a wet brine, how do you figure how much nitrite actually gets into the fish (to affect a deterrent level for bugs)? And how do you store your smoked fish? With the preservative, can it be vacuum packed & stored at room temp?Bray, morning.... Cure #2 is intended for meat that will not be cooked...
I suggested nitrite, and provided the weight in grams in Wade's recipe, because I did not know if they had a substitute for cure #1 in GB, and if they did, I did not know the percentage of nitrite it would have in it....
From what I gather, while reading folks questions and answers, the majority of the world does not expect it citizens to cure their own meats, therefore, there are no commercially available "home packaged" curing products for retail sales.... And, considering how poisonous nitrite is, I suspect it is only available to those who have some sort of business license..
I normally use cure #1... 6.25% nitrite in salt.... or 0.75% nitrite in a mix I get from my meat guy for curing bacon...
I think Cure #1 is the only way we can buy it for food use here, retail.
In the water treatment business, I used nitrites for 20 years as oxygen scavengers... and I still get it mixed up with nitrates that I use for fertilizer & gun bluing salts :o)