Curing Salts.

[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!