All Purpose Salt and making bacon

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All Purpose Salt and making bacon

Postby ped » Sun Nov 26, 2017 12:51 pm

Could you use All purpose cure to make bacon when it has nitrate in it?
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Re: All Purpose Salt and making bacon

Postby wheels » Sun Nov 26, 2017 6:29 pm

Yes, you can. A lot of commercial bacon contains nitrite. I don't choose to personally though. If you do, I'd ensure a long cure, more than 10 days, followed by a decent length of time maturing. Nitrate takes time to work and therefore takes time to reduce in the meat.

Nitrate is not allowed in US commercial bacon to help avoid the risk of nitrosamines.

I hope this helps you make an informed decision as to whether you choose to use it.

Phil
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Re: All Purpose Salt and making bacon

Postby ped » Mon Nov 27, 2017 9:18 am

Thanks Phil, yes I am aware of the commercials having nitrate in their bacon, personally I only use Cure#1 but as I have a couple of bags of the stuff I wondered if people used it in their projects at all?, maybe I should use it for Brine applications?

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Re: All Purpose Salt and making bacon

Postby ped » Mon Nov 27, 2017 9:19 am

I suppose the question to ask is, when should you use it?
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Re: All Purpose Salt and making bacon

Postby NCPaul » Mon Nov 27, 2017 12:02 pm

Long term curing projects like salamis or whole muscles. Corned beef would be another good option due to the cooking after curing.
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Re: All Purpose Salt and making bacon

Postby ped » Mon Nov 27, 2017 2:33 pm

Thanks NCPaul
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Re: All Purpose Salt and making bacon

Postby saucisson » Mon Nov 27, 2017 2:38 pm

Test Post
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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