Buckboard bacon - How much cure to use if it has 0.8 percent nitrite?

[fpnmf]

First Bear is correct.  You should start with different cure.  I would also recommend it since you did not possess the knowledge of how to use this product you don't have the experience to know if everything I am about to tell you is happening.

The dose is 3.6 ounces per 5 pounds of product using a straight nitrate cure at 0.8 percent (.008).

The real problem with trying to use this product is the lack of nitrite in your cure mix.  Without any of it you will not get nitrite protection until the bacteria colonies get high enough to convert the nitrate to nitrite..... very difficult to know if you are fermenting at the correct levels for proper protection.  That is why Cure 2 and TQ has nitrite in with the nitrate.. to give you protection before and during the fermentation ramp up.  This product does not have that feature.

That said if you now how to watch the fermentation rates and know sour meat needs to  be discarded you can apply this product at 3.6 ounces per 5 pounds and make ham.

I didn't look at the label til you said it only had nitrate. Interesting. So this product is just for making ham??

 Thank you!

  Craig

 

[chefrob]

First Bear is correct.  You should start with different cure.  I would also recommend it since you did not possess the knowledge of how to use this product you don't have the experience to know if everything I am about to tell you is happening.

The dose is 3.6 ounces per 5 pounds of product using a straight nitrate cure at 0.8 percent (.008).

The real problem with trying to use this product is the lack of nitrite in your cure mix.  Without any of it you will not get nitrite protection until the bacteria colonies get high enough to convert the nitrate to nitrite..... very difficult to know if you are fermenting at the correct levels for proper protection.  That is why Cure 2 and TQ has nitrite in with the nitrate.. to give you protection before and during the fermentation ramp up.  This product does not have that feature.

That said if you now how to watch the fermentation rates and know sour meat needs to  be discarded you can apply this product at 3.6 ounces per 5 pounds and make ham.

I didn't look at the label til you said it only had nitrate. Interesting. So this product is just for making ham??

 Thank you!

  Craig

it only has nitrite.......no nitrate. not sure how to use this product.
 

 

[bbally]

First Bear is correct.  You should start with different cure.  I would also recommend it since you did not possess the knowledge of how to use this product you don't have the experience to know if everything I am about to tell you is happening.

The dose is 3.6 ounces per 5 pounds of product using a straight nitrate cure at 0.8 percent (.008).

The real problem with trying to use this product is the lack of nitrite in your cure mix.  Without any of it you will not get nitrite protection until the bacteria colonies get high enough to convert the nitrate to nitrite..... very difficult to know if you are fermenting at the correct levels for proper protection.  That is why Cure 2 and TQ has nitrite in with the nitrate.. to give you protection before and during the fermentation ramp up.  This product does not have that feature.

That said if you now how to watch the fermentation rates and know sour meat needs to  be discarded you can apply this product at 3.6 ounces per 5 pounds and make ham.

I didn't look at the label til you said it only had nitrate. Interesting. So this product is just for making ham??

 Thank you!

  Craig

I did not look at the label, I went by the first post which said nitrate.

The Label says Nitrite.  3.6 ounces per five pounds of meat will work fine.  The rate is the same for nitrate or nitrite, but nitrate needs fermentation to work, nitrite is already converted.  So use the application rate of 3.6 ounces to five pounds and you will be legal.

 

[pit 4 brains]

We need some kind of a catch phrase like;

Nitrite will cure tonight but nitrate will need another date..

I was wondering what all the hooplah was myself since his product only has nitrite..

 

[meateater]

I'd dump it like said above, if the company can't give you a set amount to use whether a home user or restaurant that should toss up a flag.

 

[DanMcG]

I agree with others here, that using a proven recipe with TQ or #1 would be your best road to take. Although I wouldn't throw that cure you have away. It won't go bad and you just might want to brine something someday when you've got a little more experience under your belt.

Fir what it's worth,

Most all of the European cures only have 0.6% nitrite in them, so what you have is very similar.

 

[alblancher]

Hey everybody,

My eyes are getting bad with these small laptop monitors.  When using decimals less than one lets put a zero in front of the decimal   0.6% instead of .6% or 06%  just a lot easier for me to read and I think it will prevent a good deal of confusion. 

As proven by my first posts in this thread.

Al

 

[DanMcG]

Excellent suggestion Al

 

[fpnmf]

Dang!!

 It's too early to be this confused...

More coffee and fire up the smoker wil make things better.

   Have a great day!!

   Craig

 

[Bearcarver]

I agree with Al & Dan on the "0" in front of the decimal (0.6).

Bear