all most ready for first go

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northener
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all most ready for first go

Post by northener » Mon Apr 11, 2016 09:19

hi every one just about ready to make my first dry salami have got cure no 2 i just want to know if it the same as you use over there it has sodium nitrate[1%] sodium nitrite [6.25%] thks from lance
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Post by crustyo44 » Mon Apr 11, 2016 09:52

Hi Lance,
Where did you buy the Cure #2 in Australia. If it's USA manufactured 0.25% per kilo of meat mix is the correct percentage to be on the safe side.
Do remember, only minimal quantities are used and the main carrier in cures is plain old salt.
Start mincing my friend.
Cheers,
Jan.
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Post by LOUSANTELLO » Mon Apr 11, 2016 12:14

crustyo44 wrote:Hi Lance,
0.25% per kilo of meat mix is the correct percentage to be on the safe side.

That's kind of confusing. If it's USA Cure #2, it's .25% of the total weight of meat irrelevant of whether it's a kilo or not.
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Post by northener » Tue Apr 12, 2016 08:41

it says on the packet 1 level tea spoon will do 2.2 kg of meat i brought it from back 2 basics in australia where they get it from i do not know but you are right about confusing i am now surely some one out there has a 250g packet of cure no2 and can tell me if it contains 1%nitrate and 6.25 %nitrite if so i can just use the recipes on the home page of this site thks
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Post by Bob K » Tue Apr 12, 2016 12:29

northener wrote:hi every one just about ready to make my first dry salami have got cure no 2 i just want to know if it the same as you use over there it has sodium nitrate[1%] sodium nitrite [6.25%] thks from lance
Lance-
If it contains 6.25% sodium nitrite and 1% sodium nitrate, you can use it the same as the recipes on this site that use cure #2
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Post by LOUSANTELLO » Tue Apr 12, 2016 13:39

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Post by Butterbean » Tue Apr 12, 2016 14:14

LOUSANTELLO wrote:Here is your answer, https://en.wikipedia.org/wiki/Curing_salt
I don't know where Wickipedia gets its curing salt but that is unlike any brand I've used. What I know as Cure 2 contains 6.25% nitrite and 1% nitrate. Never seen one containing 4% nitrate like wickipedia is curing with.
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Post by LOUSANTELLO » Tue Apr 12, 2016 14:21

Butterbean, you are correct. Looks like some lousy info. Here's another link. http://www.sausagemaker.com/Insta-Cure- ... 1-1014.htm
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Post by Butterbean » Tue Apr 12, 2016 15:38

Lou, that is where I buy mine so I assume this is correct however I have seen other references to the 4% nitrate elsewhere so I don't know if with all the fear mongering on the use of nitrates someone somewhere lowered the amount of nitrate or if this is just a typo on someone's part. Marianski even uses the 4% in some his literature. But all I can say is what I buy is supposed to have 1% nitrate per its label and I haven't seen any 4% but I sure don't know why there is a dependency.
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Post by Bob K » Tue Apr 12, 2016 15:51

Just so everyone knows the formula for cure #2 is proprietary and different vendors sell different formulas.

Here are a few available in the US:

6.25% nitrite and 1% nitrate. (The Sausage Maker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4% nitrate. (Allied Kenco)

The common formula listed in many books like Marinskis and Rytek Kutas is 6.25% nitrite and 4% nitrate

http://www.meatsandsausages.com/sausage-making/curing

:shock: :shock: :shock:

This info is was previosly posted here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=7282
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Post by Butterbean » Tue Apr 12, 2016 16:30

Thanks again Bob. I'm sure I read that before just as I'm sure in a few years you will again have to jog my memory on this again. Maybe we ought to just go back to using salt peter to avoid all this confusion. :mrgreen: :lol:
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Post by northener » Wed Apr 13, 2016 08:11

thks bob so the recipes on the home page that use cure no 2 have 1%nitrate and 6.25% nitrite is that correct ?
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Post by northener » Wed Apr 13, 2016 08:14

ye ha that cleared that up thks all
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Post by Bob K » Wed Apr 13, 2016 12:38

northener wrote:thks bob so the recipes on the home page that use cure no 2 have 1%nitrate and 6.25% nitrite is that correct ?

Yes. All recipes containing cure #2 assume the sodium nitrite level of the cure is 6.25%, and that is what the calculations are based on ( 156 ppm nitrite for commuted sausage) the amount of nitrate will vary with the brand used
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