Cure #1 Question!!

[Rafter H BBQ]

Hey all, as the title states… looking for info on cure #1… I do know what it is and what it’s used for…. The following I do not know…

So my question is… I do have some cure #1 that has not been used for a long while (sad to say a few years… life happens).

My wife brought home a couple brisky flats and asked if I could do some pastrami… well, hell yes I can do some…

Back to the cure #1…. I again have not used it in a few years… noticed when I took it out of the pantry… I didn’t seal it all the way… That is on me… and the beers… and making brats that require beer to make and eat…

So, is cure #1 okay to use if it’s not properly sealed?

I have no problem getting more…. I just hate to waste it if it’s good!


Thanks all!

 

[SmokinEdge]

Hey all, as the title states… looking for info on cure #1… I do know what it is and what it’s used for…. The following I do not know…

So my question is… I do have some cure #1 that has not been used for a long while (sad to say a few years… life happens).

My wife brought home a couple brisky flats and asked if I could do some pastrami… well, hell yes I can do some…

Back to the cure #1…. I again have not used it in a few years… noticed when I took it out of the pantry… I didn’t seal it all the way… That is on me… and the beers… and making brats that require beer to make and eat…

So, is cure #1 okay to use if it’s not properly sealed?

I have no problem getting more…. I just hate to waste it if it’s good!


Thanks all!

If it was cool, relatively dark when stored it’s good to go. It’s sodium so just like regular salt it has an almost indefinite shelf life.

 

[Rafter H BBQ]

If it was cool, relatively dark when stored it’s good to go. It’s sodium so just like regular salt it has an almost indefinite shelf life.

Thanks Eric… it was in the cupboard… so should be good? It’s room temp!

 

[SmokinEdge]

Yup. It’s all good. No worries.
It is excess heat that can degenerate cure #1 like being in a jar or bag in full sun and get hot. Obviously excess moisture is bad too but it’s really the heat.

 

[BGKYSmoker]

still good

I been going on 4 years with my jar of 1

 

[Rafter H BBQ]

Rick… you are the master bro….

 

[Rafter H BBQ]

SmokinEdge … thanks for your help as well!

 

[DougE]

What they said, it's still good. I have some cure#1 that has almost turned white instead of pink like it came and it still works the same.

 

[indaswamp]

Yep....what they said^^^^^^^

All good to go....

 

[Rafter H BBQ]

One more reason I love this place… just sayin! SmokinEdge , BGKYSmoker , DougE , indaswamp !

You all are awesome!

 

[pc farmer]

It's good to use as everyone is saying but if it's clumpy like it got moisture, I wouldn't use it then.

 

[Rafter H BBQ]

It's good to use as everyone is saying but if it's clumpy like it got moisture, I wouldn't use it then.

Good point Adam… it’s not clumpy… our elevation won’t allow that… we are high!

 

[indaswamp]

I had some cure #1 that was 10 years old....it was still good and made great bacon, hams and sausages. The pink color had faded, but the nitrite still worked....fry test was always pink....

 

[SmokinEdge]

Almost a forever shelf life if kept away from heat and excess moisture. I have a 5# tube that almost looks like regular salt, still cures meat perfectly.