Soaking question

[Habanero Smoker]

I took a quick look at it yesterday and it is a cure mix, similar to many out there that contains salt, sugar, in this case maple sugar or maple flavoring, and sodium nitrite. It is rare that any of them would list the percentage of sodium nitrite. As long as you follow the manufacturer's directions, you are good to go. As you stated, making your own mix, you can control the amount of sodium nitrite. If it were pure sodium nitrite or sodium nitrate, the rate of use would be at such a miniscule amount a home user would be unable to measure it.

[viper125]

Thanks Hab! Now I remember! LOL! My mind these days is my own worst enemy. So much comes and goes. Some times a kick in the butt helps. Well i'll stay to the home made as I like it better then mixes. But going to try the mix i got for venison bacon and will post.

[Habanero Smoker]

Thanks Hab! Now I remember! LOL! My mind these days is my own worst enemy. So much comes and goes. Some times a kick in the butt helps. Well i'll stay to the home made as I like it better then mixes. But going to try the mix i got for venison bacon and will post.

I also have my best results making my cure mixes from scratch. The only except I have come across is Sausage Maker's Maple Ham Cure, which is use to make a pickle (wet brine) for hams.

[RedJada]

 I may be a little off base here. But for some reason I seem to remember seeing somewhere if you are brining/curing with a salt solution. You need to add enough salt to the mixture until you can float an egg. But I never cured my own bacon or ham. So I really know what I'm talking about. But learning.

[viper125]

RedJada i prefer the dry cure the best. But with modern cures ,salt is more for taste then cure i believe.

Sent from my DROIDX using Tapatalk 2

[Habanero Smoker]

I may be a little off base here. But for some reason I seem to remember seeing somewhere if you are brining/curing with a salt solution. You need to add enough salt to the mixture until you can float an egg. But I never cured my own bacon or ham. So I really know what I'm talking about. But learning.

Wet Brining is more of a science than art. You can use different amounts of salt, and time to cure your food. A lot has to depend on what you are looking for in your end product. Also with today's refrigeration and freezing, there is not need to use an amount of salt to preserve your food; unless that is your goal. Today's curing and brining is mostly for flavor.

The below link has a lot of information about brining. The most useful information to answer your question start with the section "The Easiest Way to Make Brine".
Making Brine

[Silvergrizz]

Hab, that is a great link, awesome read, clarified a few things I was trying to wrap my brain around.

Grizz


Sent from my iPhone using Tapatalk

[Habanero Smoker]

Hab, that is a great link, awesome read, clarified a few things I was trying to wrap my brain around.

Grizz


Sent from my iPhone using Tapatalk

When you get a chance, take a look around that site. It if full of very useful information. It's just hard to do a search on that site.

[Silvergrizz]

I spent several hours poking around after work today. Printed off a few articles for my "Master smoking guide". I will certainly be poking around there a little more.

Thanks
Grizz


Sent from my iPad using Tapatalk HD