smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 27, 2023 20:15:55 GMT 1
Nitrites make me sick.
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Post by deepfriednew101 on Jul 27, 2023 20:26:35 GMT 1
Salt Petre / Salt Peter Has NOT been used since the 1980's it has been replaced with curing salts and agent's You are Correct NOT available.
It has NEVER been linked to Deaths either it was Blamed for High Salt issues More then anything and People complained that MEAT was NOT cooked properly or Bad more then any other item used as a Preservative which caused Health board complaints that were MASSIVE.
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Post by Silver on Jul 27, 2023 20:47:42 GMT 1
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Post by underpressure on Jul 28, 2023 5:46:02 GMT 1
Nitrates are in most vegetables. And your body turns them into nitrites. If you eat celery, beets, leafy greens and other veggies (which are grown in soil rich in nitrogen)they account for the majority of the nitrates you will ingest. Eating items labeled as “uncured” and “no added nitrate/nitrite” is all BS. Look at any of the labels and you’ll see celery powder at the end. This contains high nitrates that is converted into nitrites and used for…what they can technically say is an “uncured” item. Same chemistry is happening to the meat. It’s cured. . . Also the first sentence in that article posted is incorrect. Salt Peter is not sodium nitrate, it’s potassium nitrate and often seen as the same thing. Sodium nitrate is more effective than potassium nitrate in regard to preventing botulism. Cherry juice powder is also an agent used to cure “uncured” food items though again, same chemical action takin place.
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 28, 2023 14:24:35 GMT 1
Not BS. Nitrites are added to beef sticks and jerky for longer shelf life. Celery as a preservative has been banned at different times in different locations because it is considered poisonous in certain situations.
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Post by Silver on Jul 28, 2023 14:33:52 GMT 1
Anything that synthesizes nitrites/nitrates (be it natural, or man made) can rapidly become poisonous if 'nominally' considered safe levels are exceeded.
My wife and I made homemade Bacon once via following a popular recipe we found on an internet search. It was only after we had eaten most of it that I discovered that the recipe's called for amount of Pink Salt exceeds nominal safe limits by about a factor of 2.
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Post by underpressure on Jul 28, 2023 19:52:52 GMT 1
Not BS. Nitrites are added to beef sticks and jerky for longer shelf life. Celery as a preservative has been banned at different times in different locations because it is considered poisonous in certain situations. Yes. What I’m saying is, if you eat vegetables, you’re eating nitrates and your body makes nitrites from them. Just because a label says “uncured” or “no added nitrates/nitrites” doesn’t mean there isn’t any in the product. Also eating enough salt will be poisonous as well. You can die from drinking too much water… The BS, is the term “uncured” and “no added nitrate/nitrite”. There is usually more nitrate/nitrite in items that use celery powder to cure them because it’s difficult to determine how much is in every crop of celery that’s used to make the powder. Celery powder isn’t regulated and therefore it’s used at higher amounts to get the effect that you’d get from accurately measured nitrate/nitrite. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
|
Post by smallgree on Jul 28, 2023 20:10:37 GMT 1
Not correct.
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Post by underpressure on Jul 29, 2023 0:14:54 GMT 1
It’s correct when I talk to the head of manufacturing at Hobb’s Smoked Meats here in California. Chef Thomas Keller’s favorite local bacon. They make cured and uncured bacon, pancetta, pepperoni, smoked salmon, “Canadian bacon”. Also my friend who runs Flugger’s Uncured Bacon in Santa Rosa,CA. A small local company whose bacon I carry at the butcher counter I run. Are you one of those people who get headaches from eating glutamates too? Which are also in countless vegetables and cheeses. If you think vegetable don’t have nitrates, which you body turns into nitrites, then you’re a troll. Ask a dietitian or a MD. |
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Post by mackerbryanee14 on Jul 29, 2023 2:06:48 GMT 1
ok here. i have a strong feeling that CHS “streamlined” his chicken recipe when he sold it in 1964. there’s only two herbs in the seasoning. Vial B and Vial D (Sage and Thyme). I tried this theory and I obtain that peculiar “Woody Note” of OR. Don’t get fooled with Dalmatian Sage (it’s less camphorous). Any Sage besides Dalmatian would do fine. Thyme must have that dark green colour. Vial H according to my guts is Celery Salt or Seed if you want full unadulterated flavour.   |
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