Different types of Cure #2 available in the US

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Bob K
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Different types of Cure #2 available in the US

Post by Bob K » Tue Aug 26, 2014 14:58

THis subject started in project KB.

There are different formulas available in the US sold as Cure #2.
There are different formulas available in the US sold as Cure #2.
6.25% nitrite and 1% nitrate. (SausageMaker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4% nitrate. (Allied Kenco)

Apparently these are proprietary formulas.

The USDA states that each one (nitrite and nitrate) can be added to product separately up to there individual limits however the finished product is not to contain more than 200 ppm of nitrite.

For dry cured commuted products we are allowed to add 156 ppm of sodium nitrite and 1718 ppm of sodium nitrate

For dry cured products the allowed amount is 625 ppm sodium nitrite and 2187 ppm sodium nitrate.


So if you base your calculation on the amount of sodium nitrite in any of those three products the sodium nitrate will always be way under the allowed amount.

But like El Ducko said this is a real can of worms.

I'm fairly certain that most recipes using cure #2 are based on the 6.25% nitrite and 4% nitrate formula.
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