Let's talk Prague Powder/cure #1
So reading the recipes on back bacon and looking at recipes on line I was struck at how wildly the amount of cure #1 varied in the amount recommended for a 1 gallon batch of brine. I have seen anywhere from a 1/4 teaspoon to 2 Tbsp spoons in various recipes. So.... I went out and bought the book "Home production of Quality Meats and Sausage" by Stanley Marianski and Adam Marianski. They recommend 120 grams or 6 Tbsp of #1 per gallon of brine. They explain the science of why they do it, but people seem to ignore it. They also explain that cure #1 is a fixed product 1oz. (6.25%) of sodium nitrite per pound of salt, so there are no fluctuations in cures.
So what gives? Why the wild fluctuations?
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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