FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


help please, lost in salt

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
double j smoke `n grill
BBQ Fan


Joined: 16 Sep 2008
Posts: 377
Location: the netherlands

PostPosted: Wed Aug 26 09 3:27 am    Post subject: help please, lost in salt Reply with quote

so this is my problem

i was planning ( still am ) to cure and smoke my own bacon.
The problem is that i`m not able to buy prague powder#1 in Holland, i tried ordering it at amazon.com but they don`t ship to Holland.
I did find this ( okay, and ordered it already Embarassed )


the thing is that this contains 0.6% nitrite, and prague powder#1 contains 6.25% sodium nitrite and 93.75% sodium chloride.
In my opinion this nitrite salt is for direct use, no mixing with additional salt as you do with prague powder. But are the amounts still good ? I`m having difficulty with the calculations ( metric vs us ).

if somebody could give me his two pence worth.....

thanks in advance smokers.
_________________
offset smoker
21" outdoor chef
smokey joe gold
Back to top
View user's profile Send private message
morick
BBQ Super Pro


Joined: 21 Aug 2008
Posts: 1284
Location: northeast,mo

PostPosted: Wed Aug 26 09 3:39 am    Post subject: Reply with quote

you could email the manufacturer, just a suggestion http://www.suprasel.com/suprasel/english/03_sapt/index.htm
Back to top
View user's profile Send private message
BigOrson
BBQ Super Pro


Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA

PostPosted: Wed Aug 26 09 4:13 am    Post subject: Reply with quote

Have you tried asking your chemist (pharmacist)? They can often lay their hands on chemicals (like sodium nitrate and potassium nitrate) that aren't necessarily on the shelf. It goes by several different names, so this might give you some new avenues to search. http://en.wikipedia.org/wiki/Sodium_nitrate

Of course, you could have someone ship you some TenderQuick over there, but it's gonna cost like everything to get it there.


Last edited by BigOrson on Wed Aug 26 09 9:51 pm; edited 1 time in total
Back to top
View user's profile Send private message Visit poster's website
MaryB
BBQ Fan


Joined: 16 May 2009
Posts: 107

PostPosted: Wed Aug 26 09 6:51 am    Post subject: Reply with quote

Not sure of they ship to EU but try http://www.butcher-packer.com/
Back to top
View user's profile Send private message
charleso
BBQ Pro


Joined: 30 Jun 2009
Posts: 657
Location: Thomasville, GA

PostPosted: Wed Aug 26 09 8:59 am    Post subject: Reply with quote

We always use a mix of non-idozed salt(pickling salt) and brown sugar to cure our bacon. The nitrite and nitrates are preservatives that aren't needed unless you are gonna keep the cured meat for an extended period of time(over a year with no refrig. at all). Slow cool/cold smoke for about two to three days on bacon.
_________________
Propane is for frying, not Que!
I AM NOT A LIAR!!!
Back to top
View user's profile Send private message
Toga
BBQ Super Pro


Joined: 06 Aug 2008
Posts: 2736
Location: Southern Michigan

PostPosted: Wed Aug 26 09 10:05 am    Post subject: Reply with quote

As BigOrson suggested the Morton tenderquick would be a good way to go. I do not know if they ship outside the US but here is a link to the Morton site http://www.mortonsalt.com/products/meatcuring/tenderquick.html
If they do not ship direct to consumers overseas it may be worth contacting them to see if they perhaps have distributors near you.
_________________
"if you cant cook it in bacon grease it ain't worth eating"

UDS
ECB x2
Gasser
Back to top
View user's profile Send private message
double j smoke `n grill
BBQ Fan


Joined: 16 Sep 2008
Posts: 377
Location: the netherlands

PostPosted: Wed Aug 26 09 12:56 pm    Post subject: Reply with quote

thanks everybody for the quick reply, unfortunately i have to go to work now so i don`t have time to check all the links.
I don`t mind my job but it takes up so much free time Laughing

i`ll report back in later today...
_________________
offset smoker
21" outdoor chef
smokey joe gold
Back to top
View user's profile Send private message
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Wed Aug 26 09 1:11 pm    Post subject: Reply with quote

Adding sodium nitrite to meat will cause the same colour as a smoke ring.. it will turn pork the colour of ham.. Prague powder is more for beef if you want to make corned beef or pastrami.. Never heard of using Prague powder for bacon..

You will end up with a more "European style" bacon.

I would use this for a dry cure if I had a bag of it kicking around.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
Starvaque
Newbie


Joined: 12 Jul 2008
Posts: 54
Location: Burlington, Canada

PostPosted: Wed Aug 26 09 6:59 pm    Post subject: Reply with quote

I agree with charleso, you don't need prague powder to cure bacon but it helps with longer term storage.
I think your local butcher or sausage-maker could help you with your search, and would likely be a great source of info as well. Make sure you find out what the laws are regarding allowable concentrations of nitrite in your cure as it varies from place to place.

edited for content.
Back to top
View user's profile Send private message
double j smoke `n grill
BBQ Fan


Joined: 16 Sep 2008
Posts: 377
Location: the netherlands

PostPosted: Thu Aug 27 09 3:51 am    Post subject: Reply with quote

thanks everybody,

i was kinda planning on following the ideas of Warren R Anderson.
He writes about it quite elaborate in his book "mastering the craft of smoking food". I was planning on following his guidelines and see what happens.
he uses per 2,25 pounds of pork belly

1 tbsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp white pepper
1/2 tsp prague powder
2 tbsp maple syrup

I`ve found out on a dutch site that this salt is to be used as it is in dry cures and sausages. So i`ll use this salt instead of the regular salt in the dry cure recipe and i`ll leave out the prague powder and maple syrup.

I`ll call the butcher tomorrow to order a pork belly for Friday and start the dry cure process right away.
I`ll let you know how it goes.

thanks again, John
_________________
offset smoker
21" outdoor chef
smokey joe gold
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group