Pink Curing Salt

[Tom102938]

Hi all,

What Pink Curing Salt are people using for cold smoking please?

Kind Regards

Tom

 

[sh1kar]

Hi all,

What Pink Curing Salt are people using for cold smoking please?

Kind Regards

Tom

is there any other pink salt than Himalayan?

 

[TringSaint]

is there any other pink salt than Himalayan?

Yes, Prague powder.
This is very different to Himalayan pink salt, as one is ok to put on chips and the other will kill you.

 

[TringSaint]

Hi all,

What Pink Curing Salt are people using for cold smoking please?

Kind Regards

Tom

Think I got mine from home curing.co.uk.

 

[Freeforester]

There’s salt and there’s salt.

 

[Tom102938]

There’s salt and there’s salt.

Two types of salt being completely different.

One is for curing meat, the other is for taste

 

[Freeforester]

Been making smoked venison and carpacciofor thirty years, and I concur completely, the point being the same thing is true of curing salts.

 

[Lever357]

Been making smoked venison and carpacciofor thirty years, and I concur completely, the point being the same thing is true of curing salts. View attachment 418300

Wow!!! They look good! Very reasonable priced as well compared to what I pay for artisan salami at markets

 

[levigsp]

is there any other pink salt than Himalayan?

Yes pink curing salt, no1 and 2

 

[Freeforester]

Wow!!! They look good! Very reasonable priced as well compared to what I pay for artisan salami at markets

Never personally found salami that delicate m’self.

is there any other pink salt than Himalayan?

There are, several.

 

[User00056]

If you're smoking purely for flavour don't worry about using cure, just season with sea salt.

However, if you also want to vacuum pack, use Cure1 at the stipulated rate of 0.025% to prevent the risk of botulism.

For the likes of salami you use Cure2.

The fundamental difference is that Cure1 is salt and sodium nitrite, while Cure2 has the addition of potassium nitrate which breaks down into nitrite as the cure progresses and offers protection over a longer period

 

[Tom102938]

If you're smoking purely for flavour don't worry about using cure, just season with sea salt.

However, if you also want to vacuum pack, use Cure1 at the stipulated rate of 0.025% to prevent the risk of botulism.

For the likes of salami you use Cure2.

The fundamental difference is that Cure1 is salt and sodium nitrite, while Cure2 has the addition of potassium nitrate which breaks down into nitrite as the cure progresses and offers protection over a longer period

So the plan is to make some sausages and cold smoker for 8-10 hours then vac pac to bbq in the future

 

[User00056]

So the plan is to make some sausages and cold smoker for 8-10 hours then vac pac to bbq in the future

Cure1 in that case then If I might offer some extra advice, I'd suggest hanging them to dry for a few hours after stuffing them? The smoke won't properly adhered to wet casings. Hope I'm not telling you how to suck eggs

 

[Tom102938]

Cure1 in that case then If I might offer some extra advice, I'd suggest hanging them to dry for a few hours after stuffing them? The smoke won't properly adhered to wet casings. Hope I'm not telling you how to suck eggs

i always hang them for 24hrs anyway but thank you