In article >,
RegForte > wrote:

> Omelet wrote:
>
> > In article >,
> > RegForte > wrote:
>
> >
> >>That's what you get for eliciting cooking tips from a
> >>pharmacist, I suppose.
> >
> >
> > Um, no, I asked him to order it for me based on a number of "cure"
> > recipes I found on line. Most of your commercial cures contain it.
> >
>
> That's just not correct. Potassium Nitrate may be in some recipes
> online, but it's long since been abandoned for home use. You need to
> read some more up to date literature on the subject.
>
> For one thing, it imparts a bitter taste on the product, which forces you
> to include other additives to counteract the bad flavor. Also, you don't
> have a scale accurate enough to measure a small enough amount. The amount
> you would add to achieve the recommended 150-200 PPM dose in, say, a
> 5 lb batch of sausage, would be barely big enough to see much less
> measure.

I have a powder scale. Try measuring powder for critical chamber
pressures. <g>

But, your point is taken. The trick would be to dilute it to sufficient
quantity, then re-measure THAT formula.

>
> This should also tell you something: the book your touting, "Great
> Sausage Recipes Meat Curing" by Kutas, doesn't even contain any
> recipes with Potassium Nitrite!

NitRATE, not nitrite. There is a difference iirc?

What I have is salt petre.

This should get interesting. <g> My first planned recipe is Peameal
Bacon using a liquid cure.


> They all use Prague Powder, which
> is Sodium Nitrite. And even that book is a few decades old.
>
> There's a good reason why modern cures like prague powder are not pure
> nitrite/nitrate. By mixing the active ingredient with salt, it allows
> the user to measure proper dosage with something as simple as a
> teaspoon. No sub-gram precision scale is required.

Trust me, I understand. At the moment, I'm looking at liquid cures.

And I'm still learning. ;-) I'm not set on any one way.

And I appreciate your input. Truly.

>
> In any case, good luck with it. If you have a smoker, that will also
> add a nice touch to your home made sausage.

Yes, I have an offset smoker. I just need to learn how to use it for
this application.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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