Shelf life

[winemakers]

What is your best guess regarding shelf life for cure #1?  I have some that is the better part of 6~8 years old, and I am in a keilbasa mood.  Storage has been cool, dark, and dry, but botulism isnt one to be trifled with.

Any thoughts?

mld

[iceman]

Prague Powder (Instacure # 1) is a 6.25% sodium nitrite blend on a salt carrier with sometimes a trace amount of propylene glycol added to prevent caking. Most salts are mined today and have been in the ground for who knows how many years. I don't think under the conditions you described that there would be a problem using it. We've had cures fairly close to that old out at camp and never had a problem with it. Just my 2 cents. If it isn't caked up go for it. If it is it means moisture got in there so pitch it. :)

What is your best guess regarding shelf life for cure #1?  I have some that is the better part of 6~8 years old, and I am in a keilbasa mood.  Storage has been cool, dark, and dry, but botulism isnt one to be trifled with.

Any thoughts?

mld