Prague Salt

[senorkevin]

Thanks for he advice, but what could happen if the nitrite is more or less than required?

[JerBear]

sliding scale from nothing to death. Like russian roulette. Where in Mx are you by the by?

[wheels]

Less, and the meat will under-cure and not have long term protection. Too much, and you could put your family's health at risk. Maybe not in the short term - but long term?

The worst scenario is that it's pure nitrite and you use it as cure #1 (Not so daft as it sounds if you've been on here as long as some members!). In that case you could make your kids (who weigh a lot less than you) very, very ill.

See:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1371420/

Phil

[senorkevin]

Well to be honest I tasted it and it was like salt.
Thanks for advice Phil.

[JerBear]

It should taste salty, both Cure 1 and Cure 2 are mostly salt. Cure 1 is only 6.25% sodium nitrite and the rest is salt with a smidge of an anticaking agent and food coloring to make it pink. Cure 2 is the same amount of nitrite but adding 4% sodium nitrate and a little anticaking agent.

[SteveW]

Can you phone the shop where you bought it? Save yourself a 2 hour journey.

[senorkevin]

Ok here is the update:
I called the shop to find out (in mu best Spanish!) and they told me they don't know anything about it as it arrives in a plain white container with nothing on it. So I'm going to bin it.
Can I just through it in the bin or down the sink?