Pork Loin with saltpeter only ?

[warston]

hi guys
i just brought a cut of 1.135 KG of loin and i would like to ask if it's recommended to try curing it with potassium Nitrate only ? in case yes then any recipe in mind ? ( i prefer injection or injection+rub)

or would it be better ( as a taste ) to mix Nitrate+Nitrite ?

thanks a lot

[NCPaul]

Nitite - nitrate is the safer option.

[Oddwookiee]

I'm doing this right now as an experiment with sodium nitrite only. I don't work with potassium nitrite, so I have no input there.

My only concern is going to be flavor- no salt is going to mess with the flavor for sure. I'll be watching to see how yours works out.

[warston]

Nitite - nitrate is the safer option.

sry Paul ! didn't get it .. are u saying that both is better ?

[warston]

I'm doing this right now as an experiment with sodium nitrite only. I don't work with potassium nitrite, so I have no input there.

My only concern is going to be flavor- no salt is going to mess with the flavor for sure. I'll be watching to see how yours works out.

i have tried the nitrite only odd but the saltpeter only i didn't try it !

this is the result :
http://forum.sausagemaking.org/viewtopi ... sc&start=0
Page 2

[captain wassname]

I dont think there is any advantage in using nitrate however as NCPaul said if you are going to use nitrate then it is safer to nitrite as well.
Also if you are going to use nitrate then you should use sodium ascorbate at 0.4 gms per kilo of meat also allow 14 days to cure use nitrate no greater amount than the nitrite works out.

Jim

[warston]

thanks Jim !! so can u give me the amounts for 1135 gram of meat ?
appreciate it

[warston]

sorry to knock again on this as i'm aware as Jim told me that the nitrate should not go greater than nitrite .. and i decided to do the calculations but it went double than the nitrite ..

this is the figures:


Nitrite in cure = 2.92 x 0.0625 = 0.1825

[captain wassname]

thats OK can you scale the cure from

http://forum.sausagemaking.org/viewtopic.php?t=10620

PM me and Ill let you know if you have done it OK

Jim

[warston]

done with this !

taste is brilliant ! again thumb up for bear and apple juice injection !

but structures is worse than the leg :/ it's is excessively dried to the extent that when i cut a slice , many small pieces fall a part .. :/
again: any suggestions ?

P.M: i forgot about the picture taking and i was almost to finish this loin out of tasting so excuse me for the cut shape .

[captain wassname]

probably overcooked

Jim

[warston]

probably overcooked

Jim

thanks jim ! i'm remembering over simmering it , true .. .. it was almost 1,200 gram and now after boiling and smoking went to 600 .
thanks for clearing out !