I didn't add saltpetre or any other type of curing agent to my bacon cure. Just 1 cup of coarse salt to 3 cups of a syrup/brown sugar blend with black pepper added. The last batch I made, I didn't add any other curing agent, I didn't use syrup the last time, just brown sugar. I didn't add many other spices either. I use a vacuum sealer to cure. It prevents any leakage into my fridge.
I am guessing that the meat may turn a grey brown (not stay pink) but it should still cure just fine. I do plan to smoke it longer, 4-6 hours (possibly more if it doesn't firm up some) and to ensure the IT gets to 150. Can anybody see a problem with this? It is very difficult to get Morton Tender, Prague powder etc where I am. I do have 3-4lb of saltpetre the pharmacist brought in for me. Not planning to make any bombs. ;D
I hear you about the difficulties in finding cure. I finally ordered the Prague Powder Cure #1 online from Stuffers in Vancouver. They were good to deal with and you won't have to worry about converting appropriate amounts and percentages.
What temperature are you cooking the bacon?
The rule of thumb for food safety, when curing with salt only as a dry cure, is to use a minimum of 2% - 3% of the green weight of the meat. Other sources state to use 3% - 5%.
For example, if you have 10 pounds (160 ounces) of bacon, using the recommended minimum amounts; you should use 3.2 - 4.8 ounces of salt.
Saltpetre (Potassium Nitrate) is not used at the same rate as Morton Tender Quick, or Prague Powder #1, and it requires longer curing time. You will get more consistent results using Morton TQ or Prague Powder #1.
Curing Salts (http://www.susanminor.org/forums/showthread.php?736-Curing-Salts&p=1126#post1126)
if u are close to edmonton they stock prague powder and all u will need at halfordrhides 8629-126 ave or www.halfordsmailorder.com good luck
Quote from: Habanero Smoker on March 16, 2014, 03:11:52 AM
What temperature are you cooking the bacon?
The rule of thumb for food safety, when curing with salt only as a dry cure, is to use a minimum of 2% - 3% of the green weight of the meat. Other sources state to use 3% - 5%.
For example, if you have 10 pounds (160 ounces) of bacon, using the recommended minimum amounts; you should use 3.2 - 4.8 ounces of salt.
Saltpetre (Potassium Nitrate) is not used at the same rate as Morton Tender Quick, or Prague Powder #1, and it requires longer curing time. You will get more consistent results using Morton TQ or Prague Powder #1.
Curing Salts (http://www.susanminor.org/forums/showthread.php?736-Curing-Salts&p=1126#post1126)
I should be just fine. I went by volume with coarse canning salt. I just weighed 1 cup of the coarse canning salt and it is 8.4oz. It came to a minimum of 33oz of salt to cure 47lbs of pork bellies. 4 cups of salt, 12 cups of syrup and brown sugar mixed and cracked peppercorns. Overhaul every day and maybe let it sit for an extra day or 3. I will smoke it in batches to make sure the smoker gets up to temp quickly.
Many of the recipes I was given or found on the internet was with saltpetre. I have only used it to make corned beef and corned venison so far. I was surprised when the pharmacist gave me a bag that big. At the rate I use it, my grandkids will be able to use it.
I will call Halford Hides tomorrow. I checked their website and it only shows Prague #2. I am starting to see more recipes that use Prague #1 and #2 so it is worth it to get some. Dry curing sausage that is not meant to be cooked kinda scares me. I think I would prefer to stick with smoked types that get up to a safe IT. Who kows though, maybe when both the kids are out of the house, I will use part of a bedroom to take some risks.
You should be alright, with this post only mentioning 1 cup of salt, and your other post on inquiring about the difference between a rub and a cure, I wasn't sure of your level of knowledge in this area.
With your recipes that contain saltpetre, you can easily convert them to use Prague Powder #1, and reduce your curing times.