Using pure Sodium Nitrate for DIY #2 curing salt

[kilohertz]

Hi all,

Getting ready for a busy fall/winter of sausage making and am looking at lots of recipes that call for curing salt #2 except Sodium Nitrate has been banned in Canada and anything calling itself #2 only has 1% Sodium Nitrate vs 4% of USA made #2. I tried ordering a few different types from the US Amazon site but they won't ship to Canada either. I can buy a 1 lb bag of pure 100% food grade Sodium Nitrate for $80, not sure why this one product is available in Canada but hey, who am I to question it....

So I want to make sure I understand the curing salt #1/#2 differences before proceeding. If a recipe calls for 10g of #2 curing salt which is usually 6.25% Sodium Nitrite, 4% Sodium Nitrate and the rest regular salt and some red dye, then could I use 9.6g curing salt #1, which is just the Sodium Nitrite component, and add 4% of 10g Sodium Nitrate, which is .4g, to make up the Sodium Nitrate portion? I would have to mix up a larger qty so that the accuracy is improved, hard to measure .4g accurately.

Hope I figured this right. Thanks!

Cheers

 

[SmokinEdge]

That’s a bit of a loaded question.

My question is what type sausage are you making exactly. I assume it’s semi-dried or dried, but casing diameter and time frame of process is needful information here.

 

[voyager 663rd]

So you're saying this is not #2?? From the amz . ca site. I put in my cart and I could get delivery tomorrow (but didn't finalize)

 

[indaswamp]

Unless you are making a product that will be dry cured longer than 30 days, you don't need cure #2 (sodium nitrate). I agree with SE, more info needed.

 

[kilohertz]

Thanks all,

Well starting with Chorizo, I haven't made any sausage in 2 years and was just getting started back then so I am not too versed in this yet. I have several chorizo recipes from various sources and they all call for #2, drying and such for up to a month in controlled environment. Beyond chorizo I haven't decided what else. Guessing diameter will be about 1.5" or so, 32mm, again, I'm just learning.

As for the CDN stuff, if you look at the contents, it's only 1% S nitrate, not 4% like in the USA.

I won't do anything until I learn more, appreciate the help.

Cheers

 

[indaswamp]

for 32mm chorizo, you can use cure #1. It will be dry enough within 30 days to inhibit bad bacteria growth....assuming proper drying in the correct parameters....

 

[SmokinEdge]

Agree with Inda. You can just use cure #1. That said nothing wrong with using the 1% nitrate cure #2. The nitrate will bring a strong meat color profile. Really no need here for 4% nitrate.

 

[kilohertz]

Awesome! Thanks boys, much appreciated. I can carry on now.

Back to the books for more recipes.

Cheers

 

[voyager 663rd]

From a US supplier, their #2 is 1% They don't even carry 4% so.....?

 

[Makkara]

I hope I retain half of what SmokinEdge and indaswamp have forgot. Incredible sources of information.

 

[mneeley490]

You might find someone on ebay who will ship #2 to Canada.

 

[zwiller]

Not kidding will meet anyone for anything in Detroit/Windsor. Short drive for me. IIRC CA does not allow sausage fermenting cultures up there either.

EDIT. Forgot to mention I LOVE Canadian bier!

 

[hondabbq]

Umai ships everything to canada.

 

[kilohertz]

My buddy in CO is sending me a bunch of fly tying stuff soon so I just ordered a 2 lb bag of #2 for $14 and shipped it to his house along with a 50g bag of pure sodium nitrate for $9, just in case it is banned someday in the USA. I know I don't need it after all your replies but I figured WTF, it's cheap and the box is coming north anyway. Who knows, maybe I'll find a recipe that needs a 2-3 month cure, ya never know.

Cheers

 

[indaswamp]

will come in handy during the zombie apocalypse.....

 

[voyager 663rd]

I alsr

You might find someone on ebay who will ship #2 to Canada.

I already said amz . ca does (I checked one press short of buying cuz I don't use it. See post 3