Curing Salts.

[DivotMaker]

I was so turned off by the "toxic" statement I would have dumped it anyway.

Here's the full recipe link.

http://amazingribs.com/recipes/chicken_turkey_duck/disney_smoked_turkey_legs.html

Don't be turned-off by "toxic."  Curing salt is a vital part of cured meat, and prevents things like botulism from forming!  If you eat ham, Canadian bacon, bacon, sausage, etc..., it is cured with this!  There are many things we eat that are "toxic," in large doses.   The key is having the right amount so it's NOT toxic! 

Here's what I mean:  Water is "toxic," if consumed in a large dose, over a short period of time.  You can actually die from water toxicity.  Do you take vitamins?  Vitamin A is toxic, if you take too much!  What I'm getting at is the FDA has to put the "toxic" label on anything that will harm you in large doses.  Are you going to drink 2 gallons of water in an hour?  Are you going to take a whole bottle of vitamin A?  No!  Curing salts are no different!  They are totally safe, when used properly!

I am amazed that this recipe was on amazingribs!  Meathead is usually really on top of his stuff, but this brine recipe is dangerous! 

[Barrel99]

Tony, as far as I know, I have never eaten anything in my life that said toxic on the package. Yes many things are toxic, but bacon, water, etc. do not say that on the packages or bottles. I'm not knocking the use of the nitrite in proper fashion, but even the fact that you agree the recipe might be dangerous tells me that for the neophyte like me who has never used such a product that I am better off not messing with it. I wouldn't know a good recipe from a bad one... a safe one from a dangerous one. Remember, I made this recipe and we ate it. I had no idea that this could have affected my family or myself.

It's unfortunate that this was how I was introduced to the nitrites but it just totally turned me off. I am sure for those who use it properly it does a great job.

[Pork Belly]

That is a pretty strong brine. I wouldn't have used it. I would go with a weaker brine and longer soak.

[BedouinBob]

So Brian, do you in general use curing salt #2 in stead of #1 when you are making dry rubbed bacon? I am getting ready to try a Black Forest Bacon recipe I am going to modify to fit better health standards. The Germans that I got the recipe from have to get special permission from the EU to make it the traditional way. Go Europe!  I am looking for the flavor profile more than anything.

[Pork Belly]

Always use #1 unless a recipe calls for #2. #2 is called for in specialized dry cured sausages that hang for a long time, think of it as time release #1.

My bacon and also my maple Loins use the same dry cured process. I rub the meat in the basic cure of kosher, sugar and #1. The process is a dry cure as the meat is not in a brine.

[Walt]

I believe #2 is most commonly used in processes that take more than 14 days because of its ability for the nitrates to time release nitrites.  I recently used .25% of the protien weight of instacure #2 in both drycures for Breasola & Procuttini.

[Pork Belly]

I believe #2 is most commonly used in processes that take more than 14 days

You can't believe or guess with this stuff, you have to know. Only pull out the #2 if the recipe calls for it. I have used it once in four years.

[Walt]

I completely agree Brian.  This deduction is part from recipes & part from research.  However, I dont get creative with instacure 1 or 2, I follow the recipes.  If my recollection is correct, I think it is 4 grams injested (of #2) is enough to kill an average man.  Not to be played with!

[BedouinBob]

#2 is time release #1. I like the definition and I think it differentiates well. Since I'm not a cured sausage making guy, I doubt I'll need any #2.

[DiggingDogFarm]

About that Disney turkey leg brine being dangerous in terms of nitrite amount.

FWIW, here's how an immersion brine is checked for safety (it's important to remember that only a portion of the cure is absorbed into the meat.)

Weight of the Nitrite x Percentage of Brine Pick-Up x 1,000,000 ÷ Total Weight of the Brine = PPM Nitrite

4 teaspoons Morton's Kosher Salt (19 grams)
1 teaspoon Prague Powder #1 (5 grams)
3 tablespoons Dark Brown Sugar (45 grams)
1 cup Warm Water (237 grams)

Weight of the Nitrite... 5 grams of Cure #1 x 6.25%=.3125 gram Nitrite
Total Weight of the Brine=306 grams

At 10% Pick-Up....
.3125 x 10% x 1,000,000=31250
31250÷306=102 PPM Nitrite

At 15% Pick-Up....
.3125 x 15% x 1,000,000=46875
46875÷306=153 PPM Nitrite

It may not even hit 10% pick-up.

Well within the 200PPM government limit used by many folks as a measure of safety.

HTH

[DivotMaker]

Thanks for the breakdown, Martin - very informative, as usual!