Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on March 04, 2013, 01:12:16 PM
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Just thought i would share with y'all the difference in cures.
(http://i868.photobucket.com/albums/ab242/nepas1/cures/cures.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/cures/curefinal.jpg)
This is fine grain cure #1. LEM Brand found at Bass Pro, Gander and LEM site.
(http://i868.photobucket.com/albums/ab242/nepas1/cures/cure1.jpg)
Bolners cure #1 is course grain. Same mix as the LEM Cure #1
(http://i868.photobucket.com/albums/ab242/nepas1/cures/cure11.jpg)
This is cure #2. Don't mix this up with the cure #1 as you can see they are the same color.
(http://i868.photobucket.com/albums/ab242/nepas1/cures/cure2.jpg)
Saltpetre 100% Potassium Nitrate. As you can see its not tinted and can easily be confused for table salt or MTQ
(http://i868.photobucket.com/albums/ab242/nepas1/cures/saltpet.jpg)
These cures cannot be mixed together
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So very helpful - thank you for taking time to post this.
Q: My friend Lynnae Beth Oxley (Sugars BBQ team) tells me that when I read that bacon, for instance, is "Uncured" it generally means not cured with added nitrates/nitrites, something like these mixtures. BUT it is still cured because they use ingredients like sea salt and celery which contain natural nitrates. Any thoughts on this opinion and if it's pretty much accurate - do you have any experience with these techniques? 8)
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So very helpful - thank you for taking time to post this.
Q: My friend Lynnae Beth Oxley (Sugars BBQ team) tells me that when I read that bacon, for instance, is "Uncured" it generally means not cured with added nitrates/nitrites, something like these mixtures. BUT it is still cured because they use ingredients like sea salt and celery which contain natural nitrates. Any thoughts on this opinion and if it's pretty much accurate - do you have any experience with these techniques? 8)
I don't use the celery juice or powder.
Celery Juice Powder contains naturally occurring nitrites and nitrates (which breakdown to nitrites with the help of bacteria native in meat itself). Celery Juice Powder is now commonly being used for giving sausages and meats a cured appearance and taste without the use of synthetic sodium nitrite/nitrate. Since nitrates take time to convert ('reduce') to nitrite and there is no consensus yet for a suggested curing time per amount Powder for consistent curing action. Products using vegetable based nitrites/nitrates (such as Celery Juice Powder) must be cooked prior to consumption.
Bacon is one of the greatest foods on the planet, but the food marketers are going to figure out a way to make you buy their bacon. So what they do is use celery powder and celery juice (note the asterisk on the label above) as their nitrate source (celery is loaded with nitrate) and are therefore are allowed to say no nitrites added. Why go to the trouble? Because we don’t know any better. Can we really be this stupid? I have only one word to say on this beyond an emphatic yes.
The thing that irks me is the “no added nitrites or nitrates” as if the fact that they’re adding celery powder means nothing. Or “uncured” even though they are obviously “curing” with celery powder. It is false, misleading, and playing off of people’s food fears to market their cured product that is loaded with nitrates.
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As a point if interest, here's an example of Cure #1 (6.25% sodium nitrite) that's not tinted pink. Instead it has red flecks added to it.
(https://lh3.googleusercontent.com/-chkGMMPziJE/UTT-IkjUpbI/AAAAAAAAElM/NeCbtH_8xO8/s512/CURE%25231.JPG)
This manufacture just recently switched over to an all pink tint.
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And I must add the Morton line up of cures. Morton tenderquick and Morton sugar cures. They need to be followed with their own set of directions.
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Q: My friend Lynnae Beth Oxley (Sugars BBQ team) tells me that when I read that bacon, for instance, is "Uncured" it generally means not cured with added nitrates/nitrites, something like these mixtures. BUT it is still cured because they use ingredients like sea salt and celery which contain natural nitrates. Any thoughts on this opinion and if it's pretty much accurate - do you have any experience with these techniques? 8)
Barry, here's an experiment & write-up I did this past Fall on the subject: Curing Sausage with Celery Juice - the experiment (http://www.letstalkbbq.com/index.php?topic=1844.msg18138#msg18138)
I totally agree with nepas on the Celery Juice curing. It's very misleading to say "no nitrites/nitrates added." "Added" being the operative word meaning not added as a specific ingredient. It's much like the "No MSG added" hoax going on (but that's a whole other topic).
Cliff
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Nepas is the resident mad scientist. Most of the time I have no idea what he is saying.....but the pictures look great ;)
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Q: My friend Lynnae Beth Oxley (Sugars BBQ team) tells me that when I read that bacon, for instance, is "Uncured" it generally means not cured with added nitrates/nitrites, something like these mixtures. BUT it is still cured because they use ingredients like sea salt and celery which contain natural nitrates. Any thoughts on this opinion and if it's pretty much accurate - do you have any experience with these techniques? 8)
Barry, here's an experiment & write-up I did this past Fall on the subject: Curing Sausage with Celery Juice - the experiment (http://www.letstalkbbq.com/index.php?topic=1844.msg18138#msg18138)
I totally agree with nepas on the Celery Juice curing. It's very misleading to say "no nitrites/nitrates added." "Added" being the operative word meaning not added as a specific ingredient. It's much like the "No MSG added" hoax going on (but that's a whole other topic).
Cliff
Cliff - excellent resource - thanks. I've always refrained from sausage making and such because of space, needs and --- quite honestly --- an aversion to starting because I suspect I'll get hooked! I see the slippery slope all y'all are on and it is worrisome! 8)
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Once again - our charcuterie gang comes thru with great info - huh?
And -yes...it is true Barry...just reading the posts of some of our resident gurus caused me to buy a 1-1/2 hp. commercial grinder :D ( I plan on renting it out to chip up trees, or maybe to "the mob"... ;) ) and I tested it with 27 lbs of sausage I made Friday.
It was too much fun, and the sausage was great!
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Nepas is the resident mad scientist. Most of the time I have no idea what he is saying.....but the pictures look great ;)
lol, me too. thats so funny. :D
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Once again - our charcuterie gang comes thru with great info - huh?
And -yes...it is true Barry...just reading the posts of some of our resident gurus caused me to buy a 1-1/2 hp. commercial grinder :D ( I plan on renting it out to chip up trees, or maybe to "the mob"... ;) ) and I tested it with 27 lbs of sausage I made Friday.
It was too much fun, and the sausage was great!
Mmmmmm.......27 pounds of unicorn sausage
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Once again - our charcuterie gang comes thru with great info - huh?
And -yes...it is true Barry...just reading the posts of some of our resident gurus caused me to buy a 1-1/2 hp. commercial grinder :D ( I plan on renting it out to chip up trees, or maybe to "the mob"... ;) ) and I tested it with 27 lbs of sausage I made Friday.
It was too much fun, and the sausage was great!
Mmmmmm.......27 pounds of unicorn sausage
Oh noooooooooo
Tim used the sacred unicorn magic dust in the sausage.
(http://i868.photobucket.com/albums/ab242/nepas1/fairydust.jpg)
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Barry....I warn you......Don't start the sausage making. Don't even think about it. Don't listen to them guys about making sausage. You do it once then you are hooked and then look at all the gear that will soon be showing up to the front door. Grinders, stuffers, casings, spices, cures. Oh and did I mention that you will have lots of splainin to do to the wife as to why her kitchen cabinets have been taken over. Oh.....Barry.....you have to really think this over. Then you can't go to sleep because you are wondering should I make fresh sausage tomorrow, no, snack sticks, no wait.....Summer Sausage. :P ;D I gotta go......got some sausage to stuff ::)
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Once again - our charcuterie gang comes thru with great info - huh?
And -yes...it is true Barry...just reading the posts of some of our resident gurus caused me to buy a 1-1/2 hp. commercial grinder :D ( I plan on renting it out to chip up trees, or maybe to "the mob"... ;) ) and I tested it with 27 lbs of sausage I made Friday.
It was too much fun, and the sausage was great!
Mmmmmm.......27 pounds of unicorn sausage
Oh noooooooooo
Tim used the sacred unicorn magic dust in the sausage.
(http://i868.photobucket.com/albums/ab242/nepas1/fairydust.jpg)
Sorry...messy...no piccy...sausage making is kind of messy.... :D
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Watching and learning,thank you all you sausage makers.