Saltpeter

[kgaddis]

Does anyone know what the ratio is to substitute DC Cure # 2 for old fashioned salt peter????

Edited December 3, 2005 by kgaddis (log)

[jackal10]

Prague Powder Cure or #1 This cure contains sodium nitrite (6.25%) mixed with salt (93.75%). Consumers are recommended to use 1 oz. for every 25 lb. of meat or one level teaspoon of cure for 5 lb. of meat.

[Michael Ruhlman]

in our charcuterie book, we use 1 teaspoon of #2 salt for 5 pounds of sausage. #2 is used exclusively in items that will be dry-cured for days at above refrigeration temps.

DC Cure #1 is used for meat or sausages that will be smoked or in some way cooked after it's cured, such as bacon, smoked sausage, or corned beef.

(#2 contains NITRATE which converts over time to NITRITE which does the curing. Saltpeter is potassium nitrate and hasn't been used in the US for years, though it's still common in Europe)

[kgaddis]

Thanks Michael, Great book by the way. I have a few old books and they require saltpeter. I was just going to do what you recommended and see how it turned out.

It is nice to be in Seattle, as you know I can just run down to pioneer square and pick Armandino's brain a bit too. Just too lazy this week with the snow and ice.

[MobyP]

Prague powder? DC cure? Could someone elucidate?

I understand they're spice mixes for curing, but are they in some way standardized internationally, or just a brand name?

Edited December 4, 2005 by MobyP (log)

[Michael Ruhlman]

they're brand names for the same product, sodium nitrite (#1) and, for dry-cured sausages, sodium nitrate (#2, which in effect is sodium nitrite with a tiny amount of nitrate added).

They are curing salts, not spice mixtures; they are dangerous if consumed in large quantities and so tinted pink, but in small quantites they prevent the growth of harmful bacterial, help the meat maintain a rosy hue, help prevent fat from becoming rancid and add a piquant flavor.

[andiesenji]

This site has the technical specifications

and explanation of the effect of nitrite on meat.

I have bought most of my cure supplies from this vendor.