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Curing with nitrites
Has anyone NG posters cured with nitrites or nitrates in your brine, or
cure? I have done a dry rub with Morton's Tenderquick[.5% sodium nitrite and nitrate], with limited success as it only cures the surface. The FDA says that your finished cured meat shouldn't have more than 200 parts per million to avoid the evil cancer from emerging. If any have "had a go" at this I'm very interested in knowing what you came up with and your recipe for the brine. Thanks, Kent |
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