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You are probably best following the instructions from the supplier you purchased from as the amount of nitrites may differ. A tablespoon is 2 teaspoons so would be double the amount. I believe Easicure to be a brand name for Prague powder #1 which is fine for brining a ham.
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Both sodium nitrate and nitrite are used primarily for their bacteria inhibiting properties but they also have other benefits. Enjoy the hearty and savory flavor of classic corned beef without a trip to the deli - our Prague Powder #1 makes curing your own meats and sausages easy. In this recipe, a five-day brine and three hour cook time creates tender, juicy cuts of flavor-packed corned beef. Typically, a company must have the MSDS for every stored chemical product readily available for access by employees. For example, in Alberta, Canada, an employer who does not have the required MSDS available can be issued an on-the-spot $500 fine.
Clostridium botulinum bacteria that produce the toxin that causes botulism is not suppressed by salt and can even survive at high temperatures after cooking. It should be noted however salt is used in conjunction with other preservation methods without nitrites, such as when making beef jerky. Curing salts, also known as Prague Powder are essential in food preservation. We know that salt is a valuable preservative however it isn’t effective at killing all microorganisms that can spoil food. Curing salt is usually a blend or salt as well as sodium nitrite or sodium nitrite that have special preservative qualities.
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The salt and the instacure #2 are both required to cure the pork as they work together to prevent bacteria. I would recommend always following a recipe from a reliable source. With regards to the time you cure the joint for, 1 week will be enough for a joint that size. My corned beef recipe here is similar and is only cured for a week.
The pink dye is only for identification purposes and has no flavour or colour effect in the preserved food. The reason why curing salt needs to be easily identifiable is because nitrates can be toxic if used at above-recommended levels. Prague Powder #1 should be used only in very small quantities, so pink coloring is added to prevent it from being mistaken for ordinary table salt. Use this product with caution and instruction, as too much or too little can adversely affect health, taste and food quality. Use 1 ounce of Prague Powder to cure 25 pounds of meat. It is extremely important to use the proper amount to correctly cure meat or fish within food safely guidelines.
Classic Corned Beef
The authors analyzed ground beef jerky made with a commercial beef jerky spice mixture with and without a curing mix containing salt and sodium nitrite. In a moment we will go onto just what curing salts are and how they are used to preserve meat. Before the use of curing salts, however, ordinary salt was used on its own as a means to preserve food. Prague Powder can be used to cure poultry, fish, ham, bacon, luncheon meats, corned beef and pates. Prague Powder #1 is recommended for meats that require short cures and will be cooked and eaten relatively quickly, like sausages. It is not appropriate for long-cured and dry-cured products like hard salami.
The requirements and enforcement vary between countries and provinces, however. Over 17,000 homeowners with well water are affected by water-borne radon according to the U.S. EPA. Radon is the 2nd leading cause of lung cancer and is emitted in homes from well water during showering, cleaning, brushing your teeth, and doing laundry. With regards to your question, no the two types of curing salt are not interchangeable. Your best option is to order some Prague #1 online, it is so cheap that it is not worth taking any shortcuts. I always worry that the pink salt is so little, how can I possible make sure it spread through all the meat as opposed to staying where I sprinkle it.
The amount of cure #2 you used is about the right ratio of 0.25% of the weight of the meat, along with this you need to use about 2.25% regular salt. Having poured over the information now available on line for curing beef, I am worried that the Pink Salt we have may not be appropriate for this recipe. The key attribute of salt as a preservative is that it draws moisture out of the food via osmosis.
Meat that is cured for longer periods like salami or hams that often are cured but not cooked is commonly preserved with nitrates as well as nitrites which work in combination. Over time the nitrates break down into nitrites which keep bacteria from growing for the much longer periods that the meat is cured. It should be noted that nitrites are commonly found in foods we all eat every day. Leafy vegetables are a large source of nitrites and vegetables like celery and spinach can contain up to 10 times more nitrites than cured meat. Sodium nitrate and Sodium nitrite both stop the growth of botulism causing bacteria and are used in the production of cured meats commercially throughout the world. The problem with using salt alone as a cure is that some bacteria are able to survive in a saline environment.
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Fill the vial with water, send it to our certified laboratory and we will send you a professionally documented lab report revealing the amount of lead in your water to as little as 1 ppb. Radon gas has been found in varying amounts in every state in the U.S. killing up to 30,000 people each year from lung cancer. PRO-LAB's Professional Radon Gas Test Kit offers you a professional radon anaysis of your home or office. As you can tell from the dosage of both types of curing salt a little amount is very effective. Most recipes will specify how much curing salt is needed to cure the piece of meat you are working with. This curing salt will be mixed with regular kosher salt or sea salt to make up the whole amount of the cure.
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