difference between salt 1 and salt 2


I know there is no salt added but was wanting to stretch out the shelf life. Sodium erythorbate (C6H7NaO6) is a food additive used predominantly in meats, poultry, and soft drinks. Thanks for the info! Yellow, that's an interesting thread.

I realized DQ was wrong  after the fact. Just checked mine from Butcher & Packer last year. What would you recommend to use to make safe treats that hold a long shelf life. I have a pound of both cure #1 and #2. I just started making dog treats out of turkey breast which they seem to love. In fact, even the volume measurements between the two major brands of kosher salt—Morton and Diamond Crystal—vary significantly.1 teaspoon table salt = 1 1/2 teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher saltTable salt, also known as common salt, consists of tiny, uniformly shaped crystals created during rapid vacuum evaporation. If you send me an e-mail with your address I'll send you some. If I get a good answer, I will let you know. I think you should be ok puting cure 2 on the next salting, but you'd have to account for the already added nitrites from the cure #1 you have in there already. It usually includes anti-caking agents that help it pour smoothly. Thanks for the help. As Jason says, the amount of salt in the curing mix is just a tiny fraction of all the salt used in the cure. Bill, i really am. Alternately, if you’re preparing a marinade, soup or homemade salad dressing, garlic juice and salt make a workable substitute for garlic salt. I've seen this info in so many places that I no longer worry about using nitrates in the proper doses. I'll be making mine this week as well. In your experience, is this a problem as it will be dry cured? David Tal argues: If you find pink salt in a saltshaker you might think twice before using it. Love your site - been following the adventures in curing for a while. i need help, after asking my butcher to sell me some curing salt and using it in my dry cured italian sausage (3oz per 10lb of meat) now I read I should have used #2, not sure what i purchased and butcher is now closed. Instacure #2 should be used as well as salt. My curing chamber is 58 degrees with 70% humidity. Most table salt also has added iodine, an essential nutrient that helps maintain a healthy thyroid. That seems to be the consensus on all the research I have done on the web. I simmer it for about 2 hrs, take it out of the water and let the water cool. Yes, please. You could get pure sodium nitrate and sodium nitrite, but i doubt that is available, plus it would be impossibly difficult to measure in the microscopic weights that would be used. Adriana, making lonzino or salame without the mold should be perfectly fine. Thanks Use this quick reference to understand approximately how much sodium is in a given amount of table salt: 1/4 teaspoon salt = 575 mg sodium; 1/2 teaspoon salt = 1,150 mg sodium; 3/4 teaspoon salt = 1,725 mg sodium; 1 teaspoon salt … In the years that followed, Salt 2 was developed but it doesn't appear to have gained much traction. other answers were too vague.I forgot to add the Instacure #2 to my pepperoni sausage. Cure No. It is very informative. any suggestions and opinions are very appreciated!! At this level, about a tsp of pure sodium nitrite could be enough to kill an average-sized adult.This is why it is mixed in small quantities with salt, dissolved into water, turned back into a uniform crystal, and then dyed pink.Don’t be afraid to use curing salts, but do respect their potency. In terms of quantities, 1 teaspoon of garlic salt is equal to roughly 1 teaspoon of minced garlic and 3/4 teaspoon of salt.

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difference between salt 1 and salt 2

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