I want to stay as healthy as I can when smoking.
DO I have to use sodium nitrite or can I substitute 80/20 salt sugar
as a replacement.

my jerky ect does not last more than a week or 2.

stormy wrote:
> I want to stay as healthy as I can when smoking.
> DO I have to use sodium nitrite or can I substitute 80/20 salt sugar
> as a replacement.
>
> my jerky ect does not last more than a week or 2.


I might could answer that, but I don't know what you're asking. What
are you trying to do?

zxcvbob
I am smoking snack sticks and jerky that last maybe 2 weeks the most..
I would like to rplace the sodium nitrate due to cancer issues linked
to it.

On Sep 29, 11:32*pm, zxcvbob > wrote:
> stormy wrote:
> > I want to stay as healthy as I can when smoking.
> > DO I have to use sodium nitrite or can I substitute 80/20 salt sugar
> > as a replacement.
>
> > my jerky ect does not last more than a week or 2.
>
> I might could answer that, but I don't know what you're asking. *What
> are you trying to do?

stormy wrote:
> zxcvbob
> I am smoking snack sticks and jerky that last maybe 2 weeks the most..
> I would like to rplace the sodium nitrate due to cancer issues linked
> to it.

No no no!!!!!!!!

Healthy???? If you think botulinum toxin is healthy you could be in
for a very unpleasant surprise.

ANYTIME you smoke you need cure. PERIOD!!!!! If spores grow and
produce toxin, no amount of cooking will remove it.

You may get away with it, but why chance it.

--
The world's least questioned excuse for missing work....
"the voices in my head told me to stay home and clean guns today".
Oooookay...

In article >, pheasant >
wrote:

> stormy wrote:
> > zxcvbob
> > I am smoking snack sticks and jerky that last maybe 2 weeks the most..
> > I would like to rplace the sodium nitrate due to cancer issues linked
> > to it.
>
> No no no!!!!!!!!
>
> Healthy???? If you think botulinum toxin is healthy you could be in
> for a very unpleasant surprise.
>
> ANYTIME you smoke you need cure. PERIOD!!!!! If spores grow and
> produce toxin, no amount of cooking will remove it.
>
> You may get away with it, but why chance it.

Depends on how long you plan to smoke and whether or not you plan to
freeze it. There are nitrite free smoked meats available, but always in
the freezer section.

I made 21 lbs. of smoked beef/basil sausage a couple of weeks or so ago,
Nitrate/Nitrite free, but I only smoked it for about 90 minutes and from
there, some was refrigerated for immediate use and the rest was frozen.

I'm currently making a batch of Canadian Bacon that will be brined/cured
at 40 degrees for 5 days, dried out under refrigeration for 3 days, then
smoked for 2 hours, but I AM using Potassium Nitrate with that as I feel
it's safer due to the carcinogen question.

You are correct tho' that if Clostridium botulinum grows, the toxin
remains in the meat and it can kill you.
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Steve



> Depends on how long you plan to smoke and whether or not you plan to
> freeze it. There are nitrite free smoked meats available, but always in
> the freezer section.

I SMOKE BY THE RECIPE I AM USING...


>
> I made 21 lbs. of smoked beef/basil sausage a couple of weeks or so ago,
> Nitrate/Nitrite free, but I only smoked it for about 90 minutes and from
> there, some was refrigerated for immediate use and the rest was frozen.

I DO THAT WITH EXTRA ALSO. KEEP WHAT I WILL EAT IIN A FEW DAYS.


>
> I'm currently making a batch of Canadian Bacon that will be brined/cured
> at 40 degrees for 5 days, dried out under refrigeration for 3 days, then
> smoked for 2 hours, but I AM using Potassium Nitrate with that as I feel
> it's safer due to the carcinogen question.


WHAT IS YOUR SUBSTITUTE RATION YOU USE?
>

stormy wrote:
> zxcvbob
> I am smoking snack sticks and jerky that last maybe 2 weeks the most..
> I would like to rplace the sodium nitrate due to cancer issues linked
> to it.
>
> On Sep 29, 11:32 pm, zxcvbob > wrote:
>> stormy wrote:
>>> I want to stay as healthy as I can when smoking.
>>> DO I have to use sodium nitrite or can I substitute 80/20 salt sugar
>>> as a replacement.
>>> my jerky ect does not last more than a week or 2.
>> I might could answer that, but I don't know what you're asking. What
>> are you trying to do?
>


You can make jerky without any nitrite or nitrate. I never add anything
but salt, sugar, and spices. "Snack sticks" sounds like small diameter
summer sausage or salami -- Slim Jims or pepperoni sticks -- and you
definitely need to use curing salts with that.

(it might be possible to safely make summer sausage without nitrites if
you add a bunch of vinegar to the meat so it starts out sour, but you'd
have to really know what you were doing, and it would probably taste bad
when you were done)

Bob

Sqwertz wrote:
> On Tue, 29 Sep 2009 16:03:15 -0700 (PDT), stormy wrote:
>
>> I want to stay as healthy as I can when smoking.
>> DO I have to use sodium nitrite or can I substitute 80/20 salt sugar
>> as a replacement.
>>
>> my jerky ect does not last more than a week or 2.
>
> Dry it more, don't store in airtight container, or store it in the
> fridge.
>
> -sw


My jerky doesn't last more than a week or two because I eat it all.
:-) (doesn't matter how much I make either)

Bob