Cure #2 with different percent of sodium nitrate

KalbasShmalbas
Newbie
Newbie
Posts: 1
Joined: Sat Oct 23, 2021 08:14

Re: Cure #2 with different percent of sodium nitrate

Post by KalbasShmalbas » Sat Oct 23, 2021 09:05

redzed wrote:
Tue Apr 20, 2021 16:57
Yes 5g/kg of nitrite works out to 312ppm and double the recommended USDA amount. The Sausagemaker Cure 2 formulation has only only 1% nitrate and that amount works out to 52ppm, quite negligible when the USDA limit is 1718. The amount of the Cure #2 in the recipe is obviously an error. However, I don't think you have to be overly concerned about eating the saucisson. After 10 weeks of aging most of the nitrite will have been converted to nitric oxide and there will be very little left. In most instances if you add 2.5g/kg of Cure 2 to a salami type product the residual amount of nitrite after several weeks is less than 10ppm, so even if you have 20ppm left, you will still be under the 50ppm amount on residual nitrite that the USADA considers safe. Read the paragraph on the bottom of the page in this link how much nitrite you can safely consume.
Hi guys! Very interesting topic.

Let me share one idea about nitrate concentration for your judgment, please.

Let’s split.

1.Safety.
Concentration of nitrate at cure salt #2 (CS#2) various 1%-4%. And this effects on nitrate ppm at final product, in same time nitrate ppm at final product regulated/recommended by officials and it also various :shock: , depends on country. (But away why ?)
So it's about safety, health another words how much nitrate ppm do you need to kill bad germs.


2. Taste/quality
Concentration of nitrate and as a consequence nitrate ppm at final product also affects on organoleptic, color and quality.

So let’s find find golden mean there will be balanced between safety and taste.

Thx.
fordtruckbeast
User
User
Posts: 51
Joined: Fri Jan 28, 2022 15:41
Location: Cyprus

Re: Cure #2 with different percent of sodium nitrate

Post by fordtruckbeast » Sat Apr 30, 2022 18:24

redzed wrote:
Tue Apr 20, 2021 16:57
Yes 5g/kg of nitrite works out to 312ppm and double the recommended USDA amount. The Sausagemaker Cure 2 formulation has only only 1% nitrate and that amount works out to 52ppm, quite negligible when the USDA limit is 1718. The amount of the Cure #2 in the recipe is obviously an error. However, I don't think you have to be overly concerned about eating the saucisson. After 10 weeks of aging most of the nitrite will have been converted to nitric oxide and there will be very little left. In most instances if you add 2.5g/kg of Cure 2 to a salami type product the residual amount of nitrite after several weeks is less than 10ppm, so even if you have 20ppm left, you will still be under the 50ppm amount on residual nitrite that the USADA considers safe. Read the paragraph on the bottom of the page in this link how much nitrite you can safely consume.
Good to know. How do you even measure how much nitrite is left in a sausage? İs there any way a hobbyist could know or measure this amount without suffisticated lab tools
Post Reply