Search found 3 matches

by Winterchrome
Tue Dec 10, 2019 18:17
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 16
Views: 6441

Re: Cure #2 with different percent of sodium nitrate

redzed,
Thanks for the very helpful and useful info.
by Winterchrome
Tue Dec 10, 2019 04:27
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 16
Views: 6441

Re: Cure #2 with different percent of sodium nitrate

Thanks so much for the responses to my question. Glad I’m not the only who has run across this question. Its good to know that both can be used interchangeably and it is interesting to learn that there is no definitive answer.
by Winterchrome
Mon Dec 09, 2019 04:45
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 16
Views: 6441

Cure #2 with different percent of sodium nitrate

Hello, I am new to this forum and dry curing. I am have enjoyed reading this forum to learn about the process. I have made bacon and pancetta in the past and now have my first coppa drying in Umai bags in the fridge. My question concerns cure #2. I have 2 different cure #2s, one contains 1% sodium n...