What kind of nitrate can I use to cure my meats without using saltpeter? Where can I find it to buy? Is there a cheaper alternative than saltpeter? Are there any articles I can read to learn how to use these alternatives? Are there any other alternatives besides nitrates? I would like to taper my intake of nitrates for a healthier diet. The kind of curing I am talking about is not dried meat, I am talking about cured meat that will last a year or better without spoiling.

-- william Henry Szall (billisaszall@earthlink.net), November 22, 2001

Answers

why dont you can it then? I think your talking about a brine injection,, you could cover the meat with salt and pepper rub,, or sugar cure it

-- stan (sopal@net-port.com), November 22, 2001.

You don't need any nitrates to cure meat. We have been curing hams for over 23 years. Either cure them with salt on the board or cure them with brown sugar, salt, red pepper and black pepper in sacks to hang and cure. Then smoke them if you like - or not.

Don't use any additives. A properly cured ham can hang in the smoke house for over two years.

-- homestead2 (homestead@localnetplus.com), November 22, 2001.

William,

Don't forget to reduce the amount of leafy vegetables you eat, from which most nitrate intake (up to 85%) is found. Organic growing methodologies which use slower-releasing nitrogen reduces, but does not eliminate, nitrates found in leafy vegetables.

Mark

-- Mark Sykes (mark@marksykes.net), November 23, 2001.

i thank you for your response but i think my question was not clear frankly i want to corn red meat and turn it into jerky the nitrat i always used was salt peter i prefer no nitrates at all

-- william Henry Szall (billisaszall@earthlink.net), November 23, 2001.

As I understand it, the saltpeter was only cosmetically necessary. It kept the corned meat a red colour, whereas otherwise it would tend to go a little greyish. Why don't you experiment on half-a-pound of steak and see what you think. If nothing else, I'd think you might be able to re-colour the meat with a bit of water from cooking beetroot.

-- Don Armstrong (darmst@yahoo.com.au), November 23, 2001.

William, Don is right . The nitrates are added only for cosmetic reasons. It makes the ham (and other lunchmeat) pink. They are still subject to fade after light hits it,that is why ham slices or ham halves are upside down in the grocery store .. so the light doesn't get to it. It will turn gray. Here's proof, place a piece of bologna on a plate sitting on the counter,put the rest in the fridge, in just a short time the piece on the counter will appear to be gray ,especially when laid next to the ones in the fridge. Good luck with the corned beef ... Ralph

-- Ralph in N.E. Ohio (Roadapple@suite224.net), November 25, 2001.