Like rich says - try and keep the nomenclature to the trade name rather than the active content.
We're trying to simplify things not complicate them
Lot of good info in what you said Denis. Don't think I meant otherwise
I was just trying to clarify that it does not matter whether it's a wet or dry cure.
You pick the cure type based purely on length of time the meat will be in the cure.
ie: under 10 days in cure - use cure #1 in wet OR dry cures.
Over 10 days use cure #2
You can also use cure #2 in short cures - but you can't use cure#1 in longer cures.
So if you're on a budget - just buy cure #2 It's suitable for ALL charcuterie.
Tenderquick actually contains nitrite and nitrate so is more like cure #2.
Courses are often taught by people who were taught by people who have: 'always done things this way because this is the way thngs are done.'
So if they've always used cure #1 for wet brines, that's what they'll teach. From a chemists point of view - it makes absolutely no difference whether it's wet or dry. And I always try and teach people why something is done not simply how. A lot of courses don't work on that principle.
And yes potassium nitrate is used instead of sodium nitrate because it stays dry. Sodium nitrate is very hydroscopic and absorbs a lot of water - so it's weight changes. Which would give you inconsistent cure salts as well as increased handling complications in the factories producing the cure salts.
You should know that rich, same reason it's rarely used in pyro mixes
To further extend this discussion you can get different strengths of curing salts.
I personally use a cure salt with both nitrite and nitrate that is used at 15g per kg of meat.
Basically approx twice as concentrated as tenderquick and six times less concentrated than cure #2
It works for any charcuterie job, nothing is ever too salty and it's almost impossible to poison anybody with it
There are various different brands and concentrations out there.
None of which pose any kind of problem if you follow the cardinal rule:
Always Weigh Cure Salts According To Usage Amounts On The Packet.
Now there are recipes and websites that will say to use neat potassium nitrate. And potassium nitrate is very easy to buy. It's used by gardeners as a fertiliser additive, firework makers and anybody who wants to make their own blackpowder. I've got a few tubs around - but I make sure they don't get anywhere near my kitchen and I would never consider using it for food purposes.
Sodium nitrite - probably less common. But still easy to buy online.
If you are doing commercial quantities of meat curing - then it would make sense to buy the neat chemical and blend your own curing salts. Bloody carefully !
For the home charcuterier though, ready blended salts offer cheap and non-lethal alternatives.
We're trying to simplify things not complicate them
Lot of good info in what you said Denis. Don't think I meant otherwise
I was just trying to clarify that it does not matter whether it's a wet or dry cure.
You pick the cure type based purely on length of time the meat will be in the cure.
ie: under 10 days in cure - use cure #1 in wet OR dry cures.
Over 10 days use cure #2
You can also use cure #2 in short cures - but you can't use cure#1 in longer cures.
So if you're on a budget - just buy cure #2 It's suitable for ALL charcuterie.
Tenderquick actually contains nitrite and nitrate so is more like cure #2.
Courses are often taught by people who were taught by people who have: 'always done things this way because this is the way thngs are done.'
So if they've always used cure #1 for wet brines, that's what they'll teach. From a chemists point of view - it makes absolutely no difference whether it's wet or dry. And I always try and teach people why something is done not simply how. A lot of courses don't work on that principle.
And yes potassium nitrate is used instead of sodium nitrate because it stays dry. Sodium nitrate is very hydroscopic and absorbs a lot of water - so it's weight changes. Which would give you inconsistent cure salts as well as increased handling complications in the factories producing the cure salts.
You should know that rich, same reason it's rarely used in pyro mixes
To further extend this discussion you can get different strengths of curing salts.
I personally use a cure salt with both nitrite and nitrate that is used at 15g per kg of meat.
Basically approx twice as concentrated as tenderquick and six times less concentrated than cure #2
It works for any charcuterie job, nothing is ever too salty and it's almost impossible to poison anybody with it
There are various different brands and concentrations out there.
None of which pose any kind of problem if you follow the cardinal rule:
Always Weigh Cure Salts According To Usage Amounts On The Packet.
Now there are recipes and websites that will say to use neat potassium nitrate. And potassium nitrate is very easy to buy. It's used by gardeners as a fertiliser additive, firework makers and anybody who wants to make their own blackpowder. I've got a few tubs around - but I make sure they don't get anywhere near my kitchen and I would never consider using it for food purposes.
Sodium nitrite - probably less common. But still easy to buy online.
If you are doing commercial quantities of meat curing - then it would make sense to buy the neat chemical and blend your own curing salts. Bloody carefully !
For the home charcuterier though, ready blended salts offer cheap and non-lethal alternatives.
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