using pokelsalz instead ot saltpetre

[jakeseddon]

hi,
i was hoping someone could help me with a problem i have, i found a recipe for a brine i would like to use but it calls for using saltpetre, but i cant get hold of any, so my local butcher told me he doesnt use it any more but uses something called pokelsalz dry cure that contains e2521.40% and e250 1.00%. the recipe asks for 1 oz of saltpetre per 8 gallons of water, if anyone could tell me how much pokelsalz to use instead i would be very happy. thanks

 

[fire it up]

Not sure about the pokelsalz, but you could actually do the brine without saltpeter or the other.
All that is for is retaining a nice color, if you are brining something like a brisklet and want to turn it into corned beef but want it pink at the end you would add saltpepter, if not it will look more on the gray side, it will taste exactly the same just won't have that particularly "pretty" color.

 

[jjrokkett]

I couldn't find a lot of info on the pokelsalz. But here is a link to a brine calculator that has it (Pokelsalz) listed as 0.6% nitrite.

http://www.saltandsmoke.com/

As far as saltpeter if you have access to Rytek Kutas book "Great Sausage Recipes and Meat Curing" it has some interesting info on it.

 

[Dutch]

Jake, Welcome to SMF. I moved your thread from "Wood Smokers" to "General Discussions" so more folks could see and reply to your post.

Please take a few minutes and stop by "Roll Call" and introduce yourself.

Enjoy!