Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 If you are planning to eat or freeze the bacon, I see no reason to use the sodium nitrite. People cured meat safely for centuries without using nitrites. I think it's more for aesthetics that they use it...to keep the meat looking pink. I know they use it to give a longer shelf life, particularly without refrigeration, but personally, I wont use it. We raise our own animals, and I am still experimenting with various brines myself, but I do know that nitrates are optional, especially if you plan to consume it right away or freeze it anyway. Just my .02.Subject: Curing Canadian BaconTo: BTVC-SCD Date: Monday, May 3, 2010, 12:07 PM Hi all, I'm considering wet curing my own Canadian bacon. It seemed easier than curing pork belly bacon or ham, so I thought it would be a good thing to try first (plus, I've always liked Canadian bacon a little more than pork belly bacon). I'm thinking about using these ingredients and letting it set in the fridge for 2 days: " 4 liters of water 1/2 cup salt 1/2 cup honey 8 teaspoons pink salt (laments term for nitrate salt) 4 pounds frenched pork loin (this just means that excess fat has been trimmed off) " I couldn't find any references to nitrate, sodium nitrate, or pink salt (all the same thing from what I can tell) on http://www.breaking theviciouscycle. info. So I thought I'd ask you guys. I did find a reference in the archives of someone saying they used it, and no one responded that it's illegal, but I just want to make sure I'm doing this right to avoid a set back. Does this method look legal and okay? Also, if anyone has any Canadian bacon cures they want to share or stories or opinions about curing pork that would be useful too! Thanks! ~ CD, SCD 02/21/2010 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Oh, thanks for the tip. If I decide to skip the pink salt, since it's is something like 90% salt to begin with, should I use 6 or 7 more tablespoons of the regular salt to compensate for taking out the pink salt? Thanks for the advice. If you are planning to eat or freeze the bacon, I see no reason to use the sodium nitrite. People cured meat safely for centuries without using nitrites. I think it's more for aesthetics that they use it...to keep the meat looking pink. I know they use it to give a longer shelf life, particularly without refrigeration, but personally, I wont use it. We raise our own animals, and I am still experimenting with various brines myself, but I do know that nitrates are optional, especially if you plan to consume it right away or freeze it anyway. Just my .02. Subject: Curing Canadian BaconTo: BTVC-SCD Date: Monday, May 3, 2010, 12:07 PM Hi all, I'm considering wet curing my own Canadian bacon. It seemed easier than curing pork belly bacon or ham, so I thought it would be a good thing to try first (plus, I've always liked Canadian bacon a little more than pork belly bacon). I'm thinking about using these ingredients and letting it set in the fridge for 2 days: " 4 liters of water 1/2 cup salt 1/2 cup honey 8 teaspoons pink salt (laments term for nitrate salt) 4 pounds frenched pork loin (this just means that excess fat has been trimmed off) " I couldn't find any references to nitrate, sodium nitrate, or pink salt (all the same thing from what I can tell) on http://www.breaking theviciouscycle. info. So I thought I'd ask you guys. I did find a reference in the archives of someone saying they used it, and no one responded that it's illegal, but I just want to make sure I'm doing this right to avoid a set back. Does this method look legal and okay? Also, if anyone has any Canadian bacon cures they want to share or stories or opinions about curing pork that would be useful too! Thanks! ~ CD, SCD 02/21/2010 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 At 12:07 PM 5/3/2010, you wrote: I'm thinking about using these ingredients and letting it set in the fridge for 2 days: It looks fine. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 At 01:33 PM 5/3/2010, you wrote: People cured meat safely for centuries without using nitrites. I think it's more for aesthetics that they use it...to keep the meat looking pink. People did use nitrates -- even celery juice is a natural form of nitrate. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 At 01:49 PM 5/3/2010, you wrote: Oh, thanks for the tip. If I decide to skip the pink salt, since it's is something like 90% salt to begin with, should I use 6 or 7 more tablespoons of the regular salt to compensate for taking out the pink salt? You can do that, but only if you will be consuming the food fairly quickly. Or keep it frozen, once cured, before you use it. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
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