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Thread: The Recipe Box

  1. #61
    Senior Member blabbermouth OCDshaver's Avatar
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    6.25% sodium nitrite. The recipe I have is from France and they use a different curing product. So I just use a curing salt in quantities as recommended.
    Last edited by OCDshaver; 05-03-2017 at 02:16 AM.

  2. #62
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by OCDshaver View Post
    6.25% sodium nitrate. The recipe I have is from France and they use a different curing product. So I just use a curing salt in quantities as recommended.

    Sodium 'Nitrate'
    or Sodium 'Nitrite'?

    Generally Sodium Nitrate is used in products that require long term curing like Dry Cured Hams, Bacons or Traditional Summer Sausages as the Nitrate will slowly break down to Sodium Nitrite and thus extend the curing process and protection against food poisoning .

    Where as Sodium Nitrite is used for products like your turkey rolls or my smoked sausages were it's only used for a short period of time.

    My Prague Powder #1 is 6.25% of Sodium Nitrite.

    Just wondering for clarification.
    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

  3. #63
    Senior Member blabbermouth OCDshaver's Avatar
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    Quote Originally Posted by cudarunner View Post

    Sodium 'Nitrate'
    or Sodium 'Nitrite'?

    Generally Sodium Nitrate is used in products that require long term curing like Dry Cured Hams, Bacons or Traditional Summer Sausages as the Nitrate will slowly break down to Sodium Nitrite and thus extend the curing process and protection against food poisoning .

    Where as Sodium Nitrite is used for products like your turkey rolls or my smoked sausages were it's only used for a short period of time.

    My Prague Powder #1 is 6.25% of Sodium Nitrite.

    Just wondering for clarification.

    Nitrite. The iPad thinks on its own. And I'm glad you caught that because that's one reason I didn't specify a quantity. I'm sure you know the difference but the next guy reading this may not.
    cudarunner likes this.

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  5. #64
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by OCDshaver View Post
    Nitrite. The iPad thinks on its own. And I'm glad you caught that because that's one reason I didn't specify a quantity. I'm sure you know the difference but the next guy reading this may not.
    I thought it would be Nitrite and I was also thinking that while I knew the difference the next guy might not.

    Thanks for the clarification! Better safe than sorry!
    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

  6. #65
    'with that said' cudarunner's Avatar
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    Cuda's Caramel Corn
    (From Paula Deen)

    Ingredients:

    1 cup butter
    2 cups packed light brown sugar
    1 teaspoon salt
    1/2 cup light corn syrup

    1 teaspoon baking soda
    4 Quarts Popped Corn

    Directions:

    Preheat oven to 200 degrees F.

    Over medium heat, combine first 4 ingredients and boil for 5 minutes. Remove from heat; stir in baking soda (this will foam up! Be sure use a pan large enough to accommodate for this!) Stir well. Pour over 4 quarts popped corn. Stir to coat well. Bake in large roaster or pan @ 200 degrees for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.
    Last edited by cudarunner; 11-01-2017 at 01:57 AM.
    Our house is as Neil left it- an Aladdin’s cave of ‘stuff’
    Kim x

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