Making my own Cure #2?


 
RCBaughn

RCBaughn

TVWBB Super Fan
So I have a bottle of saltpetre, which is pure sodium nitrate, and I am wondering if I can add that to the other ingredients that are in cure #2 to make my own and not have to go out and try to find it? If I ain't wrong cure #2 is just salt, sodium nitrate, and sodium nitrite. But since the nitrate turns into nitrite as the meat cures, I was hoping it could get away with this for curing meats that can stand curing and hanging times longer than a month. Hoping to make my own ham and guanciale if I can find raw pork cheeks.
 
Please don't bother doing this... Yes, of course you can formulate all on your own. Breakdown, buy a pound of cure from http://www.butcher-packer.com and be done with it. Buy a couple other items you might need and it will make the cost reasonable. JMO
 
Okay, I just hate to buy something when I already have the ingredients on hand, or at least I think I do.
 
Planning on curing some hog jowl and hanging it in my basement. It runs about 55 degrees down there and mid range humidity. Just gonna be an experiment really, so I thought that cure #2 was primarily used for long curing items like jowl. Guanciale is what this type of cured meat is called I think.
 
Guanciale is amazing stuff and your correct in wanting #2 for that. Make sure to take some photos!
 
Marc said:
Guanciale is amazing stuff and your correct in wanting #2 for that. Make sure to take some photos!
Click to expand...

What he said. I'd love to see how the process and you definitely need #2. If you end up ordering #2, you might as well get #1 and try your hand at bacon. It's a very slippery slope around here.
 
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