I was thrift shopping over the weekend and ran across a cookbook with recipes from the 30's and 40's. I had to pick it up and see just how much food has changed.
I found a recipe for corned beef and the salt and seasoning was fairly standard but the cure used was potassium nitrate.
I have heard that potassium nitrate can be used as a cure but is a lot more finicky about PPM levels that sodium nitrates. Too much and your meat tastes like crap is what I have heard.
Any thoughts on potassium nitrate as a cure agent?
I found a recipe for corned beef and the salt and seasoning was fairly standard but the cure used was potassium nitrate.
I have heard that potassium nitrate can be used as a cure but is a lot more finicky about PPM levels that sodium nitrates. Too much and your meat tastes like crap is what I have heard.
Any thoughts on potassium nitrate as a cure agent?