Re: [CH] Making Bacon
Mark Ellis (mark@zymurgia.com)
Sat, 26 Apr 2008 07:16:32 +1000
Hi Alan,
Also known as Prague Powder #1, this is the standard cure used for dry
fermented sausages and salami etc
Basically it is usually salt, sodium nitrite (6.25%), FD&C red #3
(0.00099%) with not more than 1% sodium carbonate added to prevent
caking
It's main value is that it speeds up the preservative factor of salt
considerably, very useful in warmer climates. It is also what turns
commercials hams that bright pink colour that the populace expect to
see. It fixes colour as well, which is good as some meats can go a
funky grey colour when just salt is used.
Cheers
Mark E. in Oz
www.zymurgia.com
On 26/04/2008, at 6:56 AM, H.A. Kantrud wrote:
> cure #1