cure #2

[oakley]

i brought cure #2 from butcher packers and it was white
and the other day i got some from a suppler of my gourmet items at work and it was pink do they add the color as a saftey messure or is it diffrent from my other cure #2.

[johnfb]

They do colour it pink...but I thought that was for cure#1...maybe one of the others could help you out more on this.

[saucisson]

They drop a dash of this in to make cure #1 pink:

http://en.wikipedia.org/wiki/Erythrosine

But as John says it's supposed to be in cure #1, not cure #2. I would double check with your gourmet store exactly what they think they gave you.

Dave

[Spuddy]

I've had both arrive pink (although the cure#2 was a paler pink than the #1), I've had #2 arrive coloured a pale yellow AND I've had both arrive white, with no colouring at all.

I'd trust the label.

[saucisson]

Ah... thanks Spuddy,

Dave

[vinner]

The "Pink" is required by law in the US to differentiate the cures from plain salt or sugar, therefore to limit the incidences of accidental ingestion.

[Spuddy]

i brought cure #2 from butcher packers and it was white.

Looks like Butcher Packers broke the law then.

[wittdog]

Probably a monday or friday batch

[oakley]

thaks for your responses. they both seem to be identical coulers but the cure #2 is slightly coarser
in my little goodie box also came some fermento which i have been waiting for so that i can make my pepperoni recipe properly, my question is can i use the fermento when a recipe calles for a starter cultuer or frm b52

[vinner]

Fermento is strictly a flavoring agent, to give products the tangy flavor that comes with certain dried, fermented sausages (think summer sausage). If your recipes calls for a starter culture, I am inclined to recommend that you use one.