Cure #2 substitute

Air dried cured Meat Techniques

Cure #2 substitute

Postby senorkevin » Thu Jul 10, 2014 1:15 am

Can I use saltpeter instead of cure #2 at a ratio of 5:1?
The reason I ask is that I noticed when I was checking Spuddy's easy Salami recipe.
An Englishman living in México.
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Re: Cure #2 substitute

Postby senorkevin » Sat Jul 12, 2014 2:09 am

No ideas then
An Englishman living in México.
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Re: Cure #2 substitute

Postby wheels » Sat Jul 12, 2014 11:21 am

The simple answer to your question is No. You would never use saltpetre/saltpeter at a ratio of 5:1 instead of cure #2.

You can use saltpetre if you alter your method/procedures to take into account the way it works, or it can be used along with cure #1, instead of cure #2. If I was to use it, I'd use it at 150mg/kg (PPM) - that's 0.15gm saltpetre per kg meat.

I'd read up on the methods and way it works before you do though.

Good luck if you do; personally, I've not had much success with it at all.

Phil
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Re: Cure #2 substitute

Postby senorkevin » Sat Jul 12, 2014 1:22 pm

Thanks for the reply.
I must admit I got a little excited when I saw the recipe and it said I could use it instead of cure #2.
If you say it won't work I won't try it.
I think I will have to order the cure and try my luck if it passes customs. The only thing is it costs 60 dollars to ship it and the cure is only 10!
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!
senorkevin
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