Cure # 1 color

[cstallings]

According to this website cure # 1 is supposed to by dyed pink.  http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

I bought some cure # 1 at a local butcher and it is not pink.  Is that because they probably make it themselves?  I'm sure that is what they use to cure there meats, but it got me thinking.  If I had thought about it I would have asked them there

It says...[color= rgb(51, 51, 51)]This premix is use in meats and sausages that require a short curing time, and will be smoked, cooked or canned. It is a blend of salt and sodium nitrite, and of course it has the curing properties of sodium nitrite. The salt is added as a carrier and to make it easier to measure. [/color]In the United States it is dyed pink[color= rgb(51, 51, 51)], so chefs and the home user will not mistake it for salt or sugar. Though it goes by several different brand and generic names, they all have the same formula of 93.75% salt, and 6.25% sodium nitrite (1 pound of salt plus 1 ounce of sodium nitrite).[/color]

[color= rgb(51, 51, 51)]   [/color]

[color= rgb(51, 51, 51)]Thanks[/color]

 

[diggingdogfarm]

Are you sure that what you got is Cure #1?
Did the butcher give you directions for what he sold you?


~Martin

 

[fpnmf]

I have never seen#1 in anything but pink...

I have seen #2 white tho...

Waiting for "the rest of the story".

 

[cstallings]

Are you sure that what you got is Cure #1?
Did the butcher give you directions for what he sold you?
~Martin

I just asked for cure # 1 and wasn't giving any instructions.  Just assumed I got what I asked for.  I can call back and verify, which is probably a good idea.  Is cure # 1 always pink?

 

[fagesbp]

I think it's a fda regulation that cure #1 be pink. I have only ever seen it in pink as well.

 

[cstallings]

I called them.  They did not give me cure #1 and said I could not use what they gave me for sausage.  They said they had the cure I needed, but it was not pink??  I was informed the ratio of the cure/meat I needed was 1 oz to 25 lbs of meat, which is the correct ratio for cure # 1.  But again...they said it was not pink?  The people answering the phones don't know anything.  I may just use some Morton TC and figure the cure # 1 out later, since I'm trying to season and cure the meat tonight.  To much effort to mess with those folks for something that cost so little.

Thanks for saving me from getting sick!

 

[diggingdogfarm]

Just as I suspected!!!
Many butcher's use premixes that are not cure#1 for various things.
Please don't use anything that you're not 100% sure what it is!!!!!
For all you know, some moron could be handing you pure saltpeter.
I recommend ordering some Cure#1 from a reputable supplier.





~Martin

 

[linguica]

Just as I suspected!!!
Many butcher's use premixes that are not cure#1 for various things.
Please don't use anything that you're not 100% sure what it is!!!!!
For all you know, some moron could be handing you pure saltpeter.
I recommend ordering some Cure#1 from a reputable supplier.
~Martin

Yes, if the ingredients can't be verified, just toss it. The cure is the least costly of any of the ingredients.

 

[saigonjj]

I mail-ordered some instacure #1 about 2 years ago.  It came in a clear plastic container.  It was pink then but is now just an off white.  I assume it still functions well as sodium nitrite, though.

 

[BGKYSmoker]

They color it pink as to not confuse with regular table salt. I have made my own cure 1/ BUT/ like said if your not sure then buy some approved pink salt, cure #1, insta cure.

 

[linguica]

I made some bacon a couple of weeks ago using 2 year old "Prague #1" that wasn't pink anymore and every was fine.

 

[zalbar]

Really depends on your source. My nitrite mix is plain white as is my nitrate mix. But that's up here in Canada, I am pretty sure that FDA regulations require nitrite to be dyed pink in the USA.

~Z