What gives bacon it's flavour ?

[quidnunc]

quidnunc, on 27 Dec 2014 - 10:14, said:

Boyce, on 27 Dec 2014 - 09:10, said:

Bought some indasia Nitrate Salt from Royal Exuisite foods Pattaya , there's no instructions on the Silver packet on how much to use oer kilo of meat , has anyone got any ideas.

does it give the percentage of nitrate (or nitrite) or both in the mixture? And is this definitely a nitrate salt and not a nitrite salt? I'm asking because nitrites are what is used to make bacon nowadays because nitrates in meant, when exposed to high heat, will create nitrosamines, which are potent carcinogens.

Sorry quidnunc, my mistake it was Nitrite, not Nitrate.

As you can see from the pic there's percentages given on the packet.

Thanks for your reply.

I don't see any percentages on the photo. Just a weight of 1 kilo.

[Boyce]

Boyce, on 27 Dec 2014 - 13:34, said:

quidnunc, on 27 Dec 2014 - 10:14, said:quidnunc, on 27 Dec 2014 - 10:14, said:

Boyce, on 27 Dec 2014 - 09:10, said:Boyce, on 27 Dec 2014 - 09:10, said:

Bought some indasia Nitrate Salt from Royal Exuisite foods Pattaya , there's no instructions on the Silver packet on how much to use oer kilo of meat , has anyone got any ideas.

does it give the percentage of nitrate (or nitrite) or both in the mixture? And is this definitely a nitrate salt and not a nitrite salt? I'm asking because nitrites are what is used to make bacon nowadays because nitrates in meant, when exposed to high heat, will create nitrosamines, which are potent carcinogens.

Sorry quidnunc, my mistake it was Nitrite, not Nitrate.

As you can see from the pic there's percentages given on the packet.

Thanks for your reply.

Sorry that should read ,

there's NO percentages given on the packet.

[quidnunc]

Boyce, on 27 Dec 2014 - 13:34, said:

quidnunc, on 27 Dec 2014 - 10:14, said:quidnunc, on 27 Dec 2014 - 10:14, said:

Boyce, on 27 Dec 2014 - 09:10, said:Boyce, on 27 Dec 2014 - 09:10, said:

Bought some indasia Nitrate Salt from Royal Exuisite foods Pattaya , there's no instructions on the Silver packet on how much to use oer kilo of meat , has anyone got any ideas.

does it give the percentage of nitrate (or nitrite) or both in the mixture? And is this definitely a nitrate salt and not a nitrite salt? I'm asking because nitrites are what is used to make bacon nowadays because nitrates in meant, when exposed to high heat, will create nitrosamines, which are potent carcinogens.

Sorry quidnunc, my mistake it was Nitrite, not Nitrate.

As you can see from the pic there's percentages given on the packet.

Thanks for your reply.

Sorry that should read ,

there's NO percentages given on the packet.

I did a bit of research and continental European curing salt is .6 percent nitrite. That means it's about 10 1/2 time weaker than instacure #1 which is the american standard. Basically it's made this weak so you can't overdose the nitrites and possibly kill someone.

(I edited this post because I originally misread the percentages to read it as being 6 percent nitrites, almost identical to the American stuff. It's not)

[Boyce]

I found this.

I did finally reach the manager of the company and he forwarded me the following info on the nitrite salt. My question now is........... can I use this as a regular nitrite cure [Prague pink salt] and of course mix with salt and sugar [50/50% is my favorite] as a dry cure for bacon??

Product Specification
INDASIA-Art.no: I64700
INDASIA Marking: Nitrite salt 0,8-0,9%/ E250, iodized
Description: Nitrite salt
Usage: as needed
Storage: Cool and dry
Minimum shelf life: 24 months from the date of production
Ingredients: salt iodized, peservative E250
Allergy declaration: none
Conditions: powder
Microbiological status: Bacterial content:
Mould:
E.coli:
Salmonella:
< 102 /g
negativ
negativ
negativ in 25 g
Traceability: ensured
traceability information: articel number & BBD
GMO (Gene Modified Organisms):n.d. (PCR-Method / DNA-Amplification)
According to regulation (EC) 1829/2003 and regulation
(EC) 1830/2003 the product has not to be labelled.
Irradiation: n. d. (method "Thermolumineszenz")
All data are average values, small variations are normal.
Cross contamination from allergens traces (gluten containing grain, eggs, peanuts, soya, milk, nuts,
celery, sesame, mustard and products thereof) cannot be ruled out.
The bacterial figures can only be ensured within the framework of the statistical assurance of our
sampling procedure according to DIN 10 220 (taking samples to test quantity or quality
characteristics of spices and additives.)
17.03.2011 - 10:52:21 Uhr - Art.Nr.: I64700 17.03.2011 - 10:52:21 Uhr

Link..http://www.smokingmeatforums.com/t/137841/indasia-nitrite-brine-salt-whats-nitrite

[Boyce]

And this .

http://www.thaivisa.com/forum/topic/632082-where-in-los-can-i-find-prague-pink-nitrite-625-salt-for-curing-bacon/page-2

[quidnunc]

I found this.

I did finally reach the manager of the company and he forwarded me the following info on the nitrite salt. My question now is........... can I use this as a regular nitrite cure [Prague pink salt] and of course mix with salt and sugar [50/50% is my favorite] as a dry cure for bacon??

Product Specification

INDASIA-Art.no: I64700

INDASIA Marking: Nitrite salt 0,8-0,9%/ E250, iodized

Description: Nitrite salt

Usage: as needed

Storage: Cool and dry

Minimum shelf life: 24 months from the date of production

Ingredients: salt iodized, peservative E250

Allergy declaration: none

Conditions: powder

Microbiological status: Bacterial content:

Mould:

E.coli:

Salmonella:

< 102 /g

negativ

negativ

negativ in 25 g

Traceability: ensured

traceability information: articel number & BBD

GMO (Gene Modified Organisms):n.d. (PCR-Method / DNA-Amplification)

According to regulation (EC) 1829/2003 and regulation

(EC) 1830/2003 the product has not to be labelled.

Irradiation: n. d. (method "Thermolumineszenz")

All data are average values, small variations are normal.

Cross contamination from allergens traces (gluten containing grain, eggs, peanuts, soya, milk, nuts,

celery, sesame, mustard and products thereof) cannot be ruled out.

The bacterial figures can only be ensured within the framework of the statistical assurance of our

sampling procedure according to DIN 10 220 (taking samples to test quantity or quality

characteristics of spices and additives.)

17.03.2011 - 10:52:21 Uhr - Art.Nr.: I64700 17.03.2011 - 10:52:21 Uhr

Link..http://www.smokingmeatforums.com/t/137841/indasia-nitrite-brine-salt-whats-nitrite

most of the authors whose work i've read about curing meat come out strongly against using iodized salt.

[Boyce]

Allergy declaration: none

[Boyce]

_{OK i'm still none the wiser on how many teaspones of this Nitrite salt to use per kilo of meat..}

[billd766]

_{OK i'm still none the wiser on how many teaspones of this Nitrite salt to use per kilo of meat..}

I sent you a PM.

[quidnunc]

_{OK i'm still none the wiser on how many teaspones of this Nitrite salt to use per kilo of meat..}

For a dry rub about 25 grams per kilo of meat. And you can add sugar anwhere from a third to half of the weight of the curing salt.

[steve73]

Only just found this great topic - I've been making my own bacon (or cured-pork) for about six months now..

I use one dessert spoon of normal salt, one dessert spoon of white sugar, one teaspoon of instant coffee, one teaspoon of chocolate ovaltine, half a teaspoon (total) of various ground spices (eg. black pepper, mustard, cumin, cinnamon, cloves, ginger, etc) and occasionally a pinch of chilli or some mint sauce, plus a dash of scotch whisky or lime juice for a bit more varied interest...

Mix it all up into a wet paste and rub it on to 2-3 lumps of rough cut pork (with as little fat as possible) with a total weight of around 1 kilo. Leave it in a plastic bag or covered dish for 3-4 days in a fridge turning it couple of times per day, and occaisionally stabbing the meat with a bamboo skewer to get the flavour into the thicker slabs. Then wipe off the excess liquid, and leave it uncovered for a further couple of days in the fridge to dry out a little more before bagging it individually for use. These 2-3 lumps usually last me about one month, and make great BLT's. (It also freezes well if you're worried about keeping it too long like this). I slice it thinly in small pieces, rather than trying to make long "rashers"...

I've never managed to find any nitrite anywhere near where I live (which I believe gives it the characteristic pink colour), but it still tastes much better than the commercially produced stuff which seems to "melt" to almost nothing when cooked.

Next step is to try smoking some of it....!

I did once try the same mix on a chicken breast, but it didn't seem to work, and smelt "off" once I tried using it... Maybe I'll try again sometime.

[Boyce]

Made some dry cure bacon the other day, it was the same taste as store bought bacon im well pleased i followed bild766 recipe on how much nitrite to use per kilo , this week i'll be making 5 kilos more, it was pink and very tasty with a good bacon smell when cooked.

Thank you .

[billd766]

Made some dry cure bacon the other day, it was the same taste as store bought bacon im well pleased i followed bild766 recipe on how much nitrite to use per kilo , this week i'll be making 5 kilos more, it was pink and very tasty with a good bacon smell when cooked.

Thank you .

My pleasure. The only sad thing is that you are too far away for me to get a bacon sandwich and become your official (paid in food) food taster.

[Boyce]

Only just found this great topic - I've been making my own bacon (or cured-pork) for about six months now..

I use one dessert spoon of normal salt, one dessert spoon of white sugar, one teaspoon of instant coffee, one teaspoon of chocolate ovaltine, half a teaspoon (total) of various ground spices (eg. black pepper, mustard, cumin, cinnamon, cloves, ginger, etc) and occasionally a pinch of chilli or some mint sauce, plus a dash of scotch whisky or lime juice for a bit more varied interest...

Mix it all up into a wet paste and rub it on to 2-3 lumps of rough cut pork (with as little fat as possible) with a total weight of around 1 kilo. Leave it in a plastic bag or covered dish for 3-4 days in a fridge turning it couple of times per day, and occaisionally stabbing the meat with a bamboo skewer to get the flavour into the thicker slabs. Then wipe off the excess liquid, and leave it uncovered for a further couple of days in the fridge to dry out a little more before bagging it individually for use. These 2-3 lumps usually last me about one month, and make great BLT's. (It also freezes well if you're worried about keeping it too long like this). I slice it thinly in small pieces, rather than trying to make long "rashers"...

I've never managed to find any nitrite anywhere near where I live (which I believe gives it the characteristic pink colour), but it still tastes much better than the commercially produced stuff which seems to "melt" to almost nothing when cooked.

Next step is to try smoking some of it....!

I did once try the same mix on a chicken breast, but it didn't seem to work, and smelt "off" once I tried using it... Maybe I'll try again sometime.

That Mix seems to be allot of spices , but interesting what's the taste like ?.

My Mix as follows.

Half a cup of Sea Salt , Half a cup of Brown Sugar , 15 Juniper berries, and 6 Star anise , and a spoonfull of white pepper. 1 teaspoonfull of Nitrite Salt .All mixed up in the blender.

And rubbed into the 2 kilos of meat,and put it in the fridge for 4 day's in a Zipped bag turing once everyday.

2 Kilos of lean pork loin.

I put a honey glaze on top for the last half an hour of cooking it was yummy i only cooked a little bit as you can see.

[Boyce]

Been out and bought another 4 kilos of loin of pork today watch this space.

[billd766]

Been out and bought another 4 kilos of loin of pork today watch this space.

You might find this handy.

Pork cuts in English and Thai.xls

[Boyce]

Been out and bought another 4 kilos of loin of pork today watch this space.

You might find this handy.

pork cuts 03.jpeg

Pork cuts in English and Thai.xls

Thanks billd766,

But i'm a Master Butcher with over 30 years in the trade in the uk , 555 but makin bacon is not a part of the Butchery trade..in the uk .

Thanks