From what I've read there's no need to worry about nitrates as far as regular dry cures for bacon is concerned, so I'll save those questions for another day…
johnnycurewell wrote:Still unsure why the 'Charcuterie' book's two basic dry cures would be different though with the amounts of pink salt used - Sugar version: 450g salt, 225g sugar, 50g pink salt; Dextrose version: 450g salt, 425g dextrose, 75g pink salt. (I'm assuming a larger quantity of dextrose is used because it's not as sweet as sugar?)
NCPaul wrote:Welcome to the forum. I believe most of us on this forum dry cure bacon to the FDA guidelines of 150 ppm nitrite. So the math looks like this for 1000 grams (1 Kg) of meat and cure #1 (6.25% sodium nitrite).
1000 X 0.00015 / 0.0625 = 2.4 g cure #1
The FDA advises against nitrates in bacon, so you needn't worry about them. Higher or lower amounts of cure #1 may be from a inaccurate conversion of a volume measurement to weight.
thaisausage wrote:That assumes that all the nitrite ends up in the pork?
thaisausage wrote:I want to make my own instacure no1 and no2. Does anyone have a recipe for that Many thanks in advance
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