Cure #1

Discussion in 'Sausage' started by countrykat, Jul 13, 2013.

  1. countrykat

    countrykat Fire Starter

    Does the cure #1 give the meat a salty taste? I know you don't use much but I haven't used it yet so I was unsure about the taste. Thanks
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Very little if any.................
  3. s2k9k

    s2k9k AMNPS Test Group

    I don't think it's enough to notice since whatever seasoning you are using for your sausage is going to have a whole lot more salt than the little the Cure #1 will have.
  4. I'd say they have you covered and I agree with their answer.

    Happy smoken.

  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Wet brine or dry rub, make sure you measure the correct amounts of cure #1.  It can hurt you. It is pink for a reason.
    shannon127 likes this.
  6. countrykat

    countrykat Fire Starter

    Explain please.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Shamelessly stolen from another site:

    You do need to handle it with care because it’s toxic if you ingest it directly. It’s colored pink to prevent accidental ingestion. Keep it out of kids’ reach. According to this link on Oxford University’s site, the exact toxicity is 71 milligrams per kilogram. I weigh nearly 100 kilograms. That means if I ate 7.1 grams, it could kill me (by binding the oxygen carried by my blood to the hemoglobin, making that oxygen unavailable to my cells). That’s about a teaspoon. If you’re a petite 110 pounds, 1/2 teaspoon would be toxic. This article on its toxicity suggest an even lower amount is harmful. Bottom line: Don’t be afraid of it, but keep it well identified, and use it only as a recipe calls for.

    Its not just pink salt.

    Enjoy the smoke.

    The above note is misleading and incorrect in it's facts...   See DDF's note below.....  DaveOmak

    Last edited by a moderator: Jul 14, 2013
  8. countrykat

    countrykat Fire Starter

    Wow, had no idea. I'm glad the ol' dip the pinky to see what it tastes like went ok. I also wondered why it was pink, now I know.

    Thanks a million.
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in
    the low temperature environment of smoked meats.
    Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food, they dehydrate and kill the bacteria that make food spoil. In general, though, use of the word "cure" refers to processing the meat with either sodium nitrite or sodium nitrate.

    The primary and most important reason to use cures is to prevent BOTULISM POISONING (Food poisoning). It is very important that any kind of meat or sausage that will be cooked and smoked at low temperature be cured. To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, the presence of moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 185° F. As you can see, these are ideal conditions for food poisoning if you don't use cures. There are two types of commercially used cures.

    Prague Powder #1
    Also called Insta-Cure and Modern Cure. Cures are used to prevent meats from spoiling when being cooked or smoked at low temperatures (under 200 degrees F). This cure is 1 part sodium nitrite (6.25%) and 16 parts salt (93.75%) and are combined and crystallized to assure even distribution. As the meat temperate rises during processing, the sodium nitrite changes to nitric oxide and starts to ‘gas out’ at about 130 degrees F. After the smoking /cooking process is complete only about 10-20% of the original nitrite remains. As the product is stored and later reheated for consumption, the decline of nitrite continues. 4 ounces of Prague powder #1 is required to cure 100 lbs of meat. A more typical measurement for home use is 1 level tsp per 5 lbs of meat. Mix with cold water, then mix into meat like you would mix seasonings into meat.

    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.

  10. I have no idea where it came from, but the above quote is misleading.

    Yes, 71 mg/kg of body weight is the LDLo for pure sodium nitrite.

    But we're talking Cure #1, which is 6.25% sodium nitrite.

    So, in the case of a 100 kg person, 7.1 g/6.25=1.136

    1.136 x 100=113.6 g. (or about 4 ounces) of Cure #1 is the LDLo toxic amount for a 100 kg. person.

    That's about 8 level tablespoons!!!!

    Yes, caution should definitely be used when dealing with Cure #1, but the sodium nitrite is mixed with salt for a make it MUCH safer than the pure stuff.

    Last edited: Jul 13, 2013
    shannon127 and daveomak like this.
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Don not use this unless your 100% sure you know what your doing.


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