Salt Peter?

[Stewey]

I have been looking for a good homeade corned beef recipe. Although I found a few that sounded pretty decent, they all called for salt peter. Here is the problem...I cannot find salt peter anywhere. None of the gorcery stores carry it, and the few specialty stores that I visited, none of them had it. In fact, one of those stores questioned me accusingly as if I was going to poison the water supply to our city.

Now I understand that the salt peter is to give the corned beef (and other meats for that matter) that pink color instead of the normal brown color of cooked beef. And after having made the corned beef, I realize that the salt peter isn't required. However, eating brown corned beef really was not very appetizing.

After searching and searching, the only place I could find salt peter was at certain hunting stores since salt peter is part of gun powder--and there are some people who like to stuff their own shotgun shells.

So my questions are 1) is there an acceptable substitute for salt peter in corned beef? and/or otherwise, 2) do you too see a problem adding an ingredient/chemical to your food that is purchased at a hunting store?

[redace1960]

heres a link:
http://www.michigan-sportsman.com/fo...isplay.php?f=7
these folks ought to know.

[phatch]

You can buy a curing salt mix that will have the nitrates and nitrites, but probably not in the proportions you want for your recipe.

Froogle lists any number of sellers in different formats:

http://froogle.google.com/froogle?q=...Search+Froogle

Phil

[kuan]

You can buy it at most grocery stores. It's made by Morton and it's called Tender Quick.

[deltadoc]

Used to be able to get Salt Peter (Potassium Nitrate) in drug stores back in Iowa when i was a kid.

Most farm stores carry it for livestock...or at least they used to.

I wouldn't use anything less than Reagent grade in my food!

Hunting stores will probably be selling Technical grade. I wouldn't use it.

doc

[dano1]

like Kuan said, Mortons Tender Quick is available almost anywhere-it is mixed with both salt and sugar i believe so you may need to adjust your recipe accordingly.

Instacure #1, Prague Powder#1(depends on who your buying from) is available online from many different sources; Butcher-Packer, Allied Kenco, The Sausagemaker and others.

Just make sure you read and understand the usage of the product as it can have serious effects if not used properly. You may find curing products in some hunting stores for fish, jerkys, so on. Use them only-not black or smokeless powder or other additives!

Nothing like a homemade pastrami. Knocked out a few at home using whole brisket. good stuff. If your seriously into it you may look into a meat pump or syringe also inject your product. IIRC pastrami is pumped to ~ 10% of its total weight with your brine. Helps to plump it and evenly distribute the cure-just like a ham.

hth, danny

[even stephen]

Look Up Butcher And Packer Supply Company. They Will
Have Everything You Need From Mortens To Pink Curing
Salt. The Will Mail Things By The Pound.

We Used To Buy Salt Peter At The Drug Store. Mix With
1 Part Sugar And You Get A Great Smoke Maker. It Was
Also Introduced Into The Diet Of Military Personel To
Subdue Sexual Stamina In Places Where There Were
Elevated Risks Of Sexually Transmitted Diseases. Have
A Wonderful Day.

Stephen

[Pete]

Salt peter can be a dangerous product so most places that sell it as an already mixed product. People have already mentioned Prague Powder #1 &#2, and Mortons Tender Quick. If you decide you need the straight stuff, please make sure you consult numerous resources before using. There isn't a whole lot of room, with nitrates and nitrites, between the amount needed to be effective and the amount that can make someone sick. You don't need scientific precision but you do need to be careful.

[phatch]

Originally Posted by kuan

You can buy it at most grocery stores. It's made by Morton and it's called Tender Quick.

That's only about 5% KNO3 and the other Nitrites as I recall.

Phil

[kuan]

Originally Posted by phatch

That's only about 5% KNO3 and the other Nitrites as I recall.

Phil

Yeah but that's what we've always used. 6% TCM. I assumed that it was what he was asking about. I've never seen it come any other way.

[Stewey]

Thank you all for your responses. They have helped. My one additional question then is this--will the substitutes, like Tender Quick, give the corned beef that pink color? Or is it purely a preservative-like product.

[dano1]

both-your curing agent will give it that distinct color. as i said, it helps to pump it also to evenly penetrate and distribute the cure-but not absolutely essential if you leave the product in the wet cure long enough.

If you're really into it, you may want to check out a book Rytek Kutas "Great sausage recipes and meat curing". Many recipes for many different cured products.

[HardyApetite]

From what I understand about salt peter and not to be 'off color' about it, it can also prevent an occurance from happening. As an example for those of you that can decipher what I mean - (just an example) - There was not a lot of 'excitement' in the air.

A certain amount put in certain foods can void the 'occurance' of any exciting 'moments'.

Is this a misnomer ?

[phatch]

Originally Posted by HardyApetite

From what I understand about salt peter and not to be 'off color' about it, it can also prevent an occurance from happening. As an example for those of you that can decipher what I mean - (just an example) - There was not a lot of 'excitement' in the air.

A certain amount put in certain foods can void the 'occurance' of any exciting 'moments'.

Is this a misnomer ?

It's a myth.

Phil

[foodpump]

And one that many European armies perpetuate, with doses of salt peter in the food......