[quote name="CDN offroader"
Rather than just say "No, because Dave Omak says so" try actually answering the question. You may get less "filibustering"
Bacon, NO "Nitrate is no longer permitted in any curing method for bacon." FSIS handbook,pg 28 - very clear direction
Jerky, unsure I am personally unable to locate any information that says cure #2/nitrate cannot be used in jerky. If you have a reference that says that, by all means share it. Thats why I asked.
Cure #2 is unnecessary for jerky, but the sodium nitrite in it would cure the jerky, so specifically I am asking would the sodium nitrate remain as a residual product, or would it break down under the heating process for the jerky? If not, would the remaining residual nitrate be above the max allowable limits?
*This is a purely speculative question and is not intended to mislead anyone or encourage unsafe practices. When in doubt, stick with known curing practices and recipes.[/quote]
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For all practical interpretation, jerky is cooked... If you wanted to "dry cure/age" jerky for months, like some meat products that cure #2 is designed for, then by all means, use cure #2 on your jerky... Additional salt will be necessary to approx. 4%, (if I remember correctly)... initially cure in a refer until the initial chemical reaction has taken place... then hang to dry at approx. 48 degrees F for months to allow the nitrate to combine with bacteria that turns/converts the nitrate to nitrite... That is speculation based on making country hams, prosciutto etc. that are not intended to be heat cooked, but eaten chemically cooked so to speak... I have not seen a recipe that allows for cure #2 to be used to make jerky...
It is not ME saying that stuff.... It is someone who gets paid to do analytical studies... and the effects of chemical breakdowns on the human body, to determine the health safety risks..
Prague Powder #2
Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.)
It is primarily used in dry-curing Use with products that do not require cooking, smoking, or refrigeration. This cure, which is sodium nitrate, acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. This allows you to dry cure products that take much longer to cure. A cure with sodium nitrite would dissipate too quickly.
Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat when mixing with meat.
When using a cure in a brine solution, follow a recipe.
NITRATE USED IN CURED COMMINUTED, PICKLED, AND DRY PRODUCTS
Introduction
Nitrate is used as a source of nitrite. If nitrate is used as the curing agent, the conversion
(reduction) of nitrate to nitrite by bacteria in the meat or poultry is a necessary step in the
development of the cured color. The amount of nitrate that is reduced to nitrite is dependent
upon the numbers of nitrate-reducing bacteria and several environmental conditions such as
temperature, moisture content, salt content, and pH. Hence, the conversion rate and subsequent
amount of nitrite, that is formed, is difficult to control. Similarly, the further reduction of nitrite to
nitric oxide, which reacts with myoglobin (muscle pigment) to produce the cured color, is also
affected by the same environmental conditions. If nitrite is used as the curing agent, there is no
need for the nitrate reduction step, and the development of the cured color is much more rapid.
The poor control associated with the reduction of nitrate to nitrite, coupled with the fact that
most processors today demand faster curing methods, has lead to the diminished use of nitrate in
meat and poultry products.