www.sausagemaking.org

I have found a supplier of Cure #1 here is Australia but it has a totally different nitrite % than the one sold through the shop here and hence I am unsure of it's use in some of the recipes here.
Could anyone give me an idea of how to adjust a recipe using this salt.
Contents are:
Salt, sugar,brown sugar, maple syrup, sodium nitrite (0.85%) and caramel color, I would like to make dry cured bacon.
Any advice would be greatly appreciated.

Andrew

That cure is definitely not cure #1. It looks like an all in American bacon cure. American, because of the maple sugar.

I would contact your supplier and find out the recommended usage weight.

I have done a couple of calculations and for:

American recommended ingoing amount


200 mg/Kg NitrIte use 23.5g of your cure


or

European Union recommended ingoing amount

150 mg/Kg NitrIte use 17.6g of your cure

Thanks so much Oddley, the instructions recommended 4.5 teaspoon per kilo of meat and assuming that a teaspoon is about 5 g that would tie in with your calcs of 23.5g/kg. I really appreciate the confirmation as I was a bit worried I was wrong.
I have sent an email to sausagemaking.org to see if I can get the cure sent over here, I would much rather use the cure #1 that is used by most on this site.

Cheers
Andrew

andrewqld wrote:Thanks so much Oddley, the instructions recommended 4.5 teaspoon per kilo of meat and assuming that a teaspoon is about 5 g that would tie in with your calcs of 23.5g/kg. I really appreciate the confirmation as I was a bit worried I was wrong.
I have sent an email to sausagemaking.org to see if I can get the cure sent over here, I would much rather use the cure #1 that is used by most on this site.

Cheers
Andrew

Andrew, your handle suggests you are in QLD. So you might like to try

Lesnies

or EAM

Both are in Brisbane.

Thanks Wal, we now have an EAM supplier in Bundaberg and I bought the Cure #1 through them, however it is, as Oddley pointed out an entire premix for an American Bacon cure which is not what I was after. Not being entirely confident about curing and the chemicals used I have ordered from here the Cure #1 and #2 and will use those in conjunction with the recipes on this board until I become a little more confident.

Thanks for the links.

Andrew

Hi Andrewqld,
I'm from Western Australia and might have the same problem - have you purchased your cures yet??? Did you get them from overseas or locally/nationally??? I've recently made some Pancetta but the recipe only asked for Saltpetre to be used so I'm hoping it will work out ok. But in future I'd prefer to use Cure #1 or #2 that is mentioned on most websites and on this forum.

Also have a look at this website - it seems to supply the right kind of cure (#1-6.25% nitrite and #2-6.25% nitrite, 4% nitrate) and delivers nationally.
http://redbacktrading.com.au/index1.html

Good luck
Heidi

Hi
I have been advised that one of the above cures is now prohibited in Australia. Is this correct or is a supplier trying to push his own curing agents.
Best Regards,
Jan. Brisbane.

Thanx for EAMs its just down the road and I didn't even know

Jan I would think that if a cure was banned Then someone wouldnt be advertising it openly

Jim

Hi Captain Wassname,
Don't be so sure about that advertising bit. This is Queensland where I live and virtually everything is allowed as long as you don't get caught.
I am still convinced that we are one of the last frontier states in Australia.
What is outlawed in the rest of the world is still going strong here.
But I love it here!!!!!!!!!
Regards,
Jan.

Andrew, as you will have seen, the choice is yours. You can either go with the cure you have, or you can buy cure #1, which you thought you were buying in the first place!

Either way, if you let us know which you will be doing, we'll somehow manage to guide you through it. We don't give up too easily!

Phil

Hi Jan weather any of them are illegal or not the cure#1 and cure#2 from redback are as used in the US and I dont think 99% of our members would hesitate to use them.

Jim

Hi Jim,
Thank you, I will be giving Redback a call and ordering both of them. I have never used them before.
My italian friends didn't believe in using it and luckily we are still all alive.
Best Regards,
Jan.

andrewqld wrote:I have found a supplier of Cure #1 here is Australia but it has a totally different nitrite % than the one sold through the shop here and hence I am unsure of it's use in some of the recipes here.
Could anyone give me an idea of how to adjust a recipe using this salt.
Contents are:
Salt, sugar,brown sugar, maple syrup, sodium nitrite (0.85%) and caramel color, I would like to make dry cured bacon.
Any advice would be greatly appreciated.

Andrew

Andrew, another online supplier in oz is Country Brewer.com.au for #1

as dodgy as it sounds, I got some cure #1 & Cure #2 off eBay

I think it is self made, and the seller told me that:

Cure #1 is 7.8% Sod. Nitrite, the rest is salt.
Cure #2 is 6.0 % Sod. Nitrite, 4% Nitrate.

I haven't been game enough to use it yet.