Saltpeter, Prague Powder and Curing Salts

There is quite a lot of controversey about the use or otherwise of nitrates in curing. Whilst you will find lots of recipes on the net that call for one or other of the Nitrate/Nitrite based products, you will equally find that many list it as optional and yet still others who do not list it at all.

Traditionally Saltpeter ( Fr: Salpetre) or Potassium Nirate has been used in salt cures as an additive or from impure salts found in certain areas from at least Roman times. The addition of either Potassium or Sodium Nitrate was found to enhance flavour and impart a nice, characteristic pinkish colour to meat that would otherwise look dull and brown when cured by salt alone.

Not only were Nitrates found to enhance the cosmetic and gustative quality of a cured product, but its presence in a cure also prevents any risk of Botulism...which is always handy!! Throughout the twentieth century and to the present day nitrates and or nitrites have been added to cured meats to eliminate this potential health risk.

On the negative side though, Nitrates degrade to Nitrites over time. Infact its these Nitrites  that give the desired effects in the meat. The Nitrites though again over time and under certain conditions can lead to the formation of Nitrosamines, which have been found to be carcinogenic in lab animals.

It is for these reasons that a very precise maximum amounts of Nitrates are regulated for use in cured products and should equally be kept to for home curing.

There are a number of ways in which you can find suitable Nitrate/Nitrite products for your home curing. One simple way is by using Salt that has already had the curing agent added to it. These products take any worry out of dosing, they are just used in the quantity called for by a recipe for Salt. In France you can find these Curing Salts, sometimes in Gamm Vert or by mail order from Meilleurdechef.com.......just look out for Sel Nitrité.

You may be able to get some from a local charcuterie...its always worth an ask....they will often give you a small quantity or sell you some for just a few centimes!

I am currently using the curing powders from sausagemaking.org  they carry both Cure #1 and Cure #2. As I can't find Sel Nitraté in my area for some reason, it makes more sense to me to buy the concentrates by mail order from the UK than order 10 kg sacs mail order in France!!

There are many versions of these curing powders available over the net...you may see them called Prague Powder #1 or #2, simply as Cure #1 and Cure#2 or under propriatory marks, most of which are American products that you will not find in Europe. In each case dosages may be slightly different, so please be careful to take the advice on the packet when using in your cures.

In all my recipes that include a cure powder they are listed as optional....I personally do not cure without it but it is by no means essential if you have the right conditions to cure at controlled, healthy temperatures there should be no problems.