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meats. The red color of corned beef, and the reddish color of most commercially produced jerky, are more examples of the effect of nitrites and nitrates. Without these chemicals, all the fully cooked meats mentioned above would be brownish or grayish, like ordinary cooked meat. The lean part of bacon, for example, would turn brown while cooking, and luncheon meats and frankfurters would not be pink—they would be brownish.
    Meats cured with nitrites or nitrates (including sausage) also have a distinctive flavor that many people like; the flavor difference can be readily understood by comparing the taste of cured ham with the taste of roasted pork. Furthermore, rancidity is inhibited, shelf life is extended, and positive protection against botulism is provided with the proper use of these additives.
    In spite of all the benefits provided by these curing chemicals, they are harmful if used in large quantities. Fortunately, it takes only a very small amount to obtain the desired result, and the amount of these chemicals specified in this book is considered safe. Nevertheless, if you never eat commercially processed meats because of the additives they contain, you may not want to use a curing powder in your sausage. However, if you make that decision, then you should forgo making smoked sausage because smoked sausage without the addition of nitrites or nitrates presents a considerable risk of botulism poisoning. It could prove fatal.
    It was mentioned above that nitrites and nitrates are used in very small amounts. In fact, the amount required to cure 2½ pounds (1.135 kg) of ground meat is so small (approximately2 teaspoon), it can only be weighed accurately with scales found in a scientific laboratory or in a pharmacy. This is obviously impractical for both the amateur smoker and a small commercial processor, and it is not possible to measure such a small amount accurately with a measuring spoon.
    To overcome this obstacle, several companies have mixed salt with sodium nitrite (NaNO 2 ) to make a product containing 6.25 percent sodium nitrite. Such a blend that uses salt as a carrier can be measured with reasonable accuracy by using measuring spoons commonly found in the household kitchen. Only ½ teaspoon (2.5 ml) of this curing powder blend will cure 2½ pounds (1.135 kg) of ground meat. Prague Powder #1 , Modern Cure , and Insta Cure #1 are three brands of curing powder that contain 6.25 percent sodium nitrite. These curing powders have pink food coloring added so that they will not be confused with salt. Consequently, curing powder is sometimes called pink salt or pink powder .
    When curing powders are commercially produced, a special process is used to bond the proper ratio of salt and sodium nitrite into each crystal so that the blend will always remain uniform. Homemade curing powders can be blended, but homemade curing powders will not be uniform, and the salt can separate from the sodium nitrite. This is why the commercially prepared curing powders are recommended. A uniform curing powder helps to insure that the correct amount of nitrite is added to the product.
    Whenever Cure #1 is specified in this book, you may use any brand of curing powder that contains 6.25 percent sodium nitrite. These commercial curing powders are readily available by mail order from establishments that offer sausage-making or smoking equipment (see Appendix 5). Butcher supply firms often sell curing powder; check out butcher supplies in the yellow pages. You may also be able to obtain it from sausage-making establishments. You will not find these products in a common grocery store.
    There are some curing products available in grocery stores that contain a very low percentage of sodium nitrite (about 0.5 percent) in the salt carrier. However, such products are not recommended because (if used as directed by the manufacturer) they allow very little control of the salt content in your products. Your products will probably be too salty.
    Prague