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Cold Smoked Bacon without Pink Salt...

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double
double Posts: 1,214
in Pork
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
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  • rtt121
    rtt121 Posts: 653
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    Both have sodium nitrite why switch?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • NDG
    NDG Posts: 2,431
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    Exactly what I was thinking. . . Read this

    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • rtt121
    rtt121 Posts: 653
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    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.  
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  • double
    double Posts: 1,214
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    And that's what I needed to show SWMBO thanks!
    Lynnwood WA
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  • Little Steven
    Little Steven Posts: 28,817
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    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?

     

     

    Steve 

    Caledon, ON

     

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  • billyray
    billyray Posts: 1,275
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    Pink salts have 6.25% sodium nitrite. What does the celery salt have?
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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