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Cold Smoked Bacon without Pink Salt...

doubledouble Posts: 1,214
So want to try the next batch of bacon without pink salt. Maybe substitute with Celery salt? Does anyone have any experience with this?

Lynnwood WA


  • rtt121rtt121 Posts: 645
    Both have sodium nitrite why switch?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • NDGNDG Posts: 1,343
    Columbus, Ohio
  • rtt121rtt121 Posts: 645
    Nice article. Here is a snippet: "By definition, cured meats must include the salts, sodium nitrite or sodium nitrate, so what about those expensive “nitrate-free” hotdogs and cured meats being sold to chemical-anxious consumers? They use “natural” sources of the very same chemical, such as celery and beet juice and sea salt. A chemical is still the same chemical, regardless of where it comes from. NO3 = NO3. They are no more free from nitrates and nitrites than conventional hotdogs."
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
  • doubledouble Posts: 1,214
    And that's what I needed to show SWMBO thanks!
    Lynnwood WA
  • I would be real careful about that. Curing salts have a known quantity of nitrate/nintrite. I'm sure there is a little wiggle room in most of the home curing guides but the consequences of under curing are well known. Most of the curing mixes are derived from vegetable sources anyway so where is the payback?




    Caledon, ON


  • billyraybillyray Posts: 1,125
    Pink salts have 6.25% sodium nitrite. What does the celery salt have?
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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