Dustin Dorsey
TVWBB Hall of Fame
I'm trying out this product called Ecocure from the Sausagemaker.
I saw it in this youtube video from 2 Guys and a Cooler on youtube:
The video will explain it better than I could, but it's using rosemary extract and some other ingredients to cure the meat, not nitrites. Typically, products like celery powder actually contain naturally occuring nitrites that cure the meat. This product uses some other approach. I've got a half pork belling curing in the fridge right now and I'll make a post once I get it cured, smoked and sliced. I'm more curious how it will work in sausage, whether it noticably changes the flavor. Salt levels are going to be tricky, since this product has a certain percentage of salt and is used at 1% per pound of meat and cure #1 is usually used around .25% and contains 93.75% salt.
Someone commented on the youtube video and he responded back with:
"EcoCure #1 contains 34.4% salt and EcoCure #2 contains 49% salt. So if you want to keep a certain salt percentage, just reduce that percentage by the following. EcoCure #1: .34 EcoCure #2: .49 So if you are shooting for a salt % of 2.25%, then you would add 1.91% salt and 1% EcoCure #1. Your total salt content will then be 2.25%"
I didn't take this into account with my bacon but I shouldn't be too far off. I used 2% salt. I may have to soak the bacon a little. This product is a lot more expensive than cure#1 but it may be worth it. This stuff isn't as potentially toxic and it will hopefully reduce the chance of nitrosamines when cooking the bacon.
I saw it in this youtube video from 2 Guys and a Cooler on youtube:
The video will explain it better than I could, but it's using rosemary extract and some other ingredients to cure the meat, not nitrites. Typically, products like celery powder actually contain naturally occuring nitrites that cure the meat. This product uses some other approach. I've got a half pork belling curing in the fridge right now and I'll make a post once I get it cured, smoked and sliced. I'm more curious how it will work in sausage, whether it noticably changes the flavor. Salt levels are going to be tricky, since this product has a certain percentage of salt and is used at 1% per pound of meat and cure #1 is usually used around .25% and contains 93.75% salt.
Someone commented on the youtube video and he responded back with:
"EcoCure #1 contains 34.4% salt and EcoCure #2 contains 49% salt. So if you want to keep a certain salt percentage, just reduce that percentage by the following. EcoCure #1: .34 EcoCure #2: .49 So if you are shooting for a salt % of 2.25%, then you would add 1.91% salt and 1% EcoCure #1. Your total salt content will then be 2.25%"
I didn't take this into account with my bacon but I shouldn't be too far off. I used 2% salt. I may have to soak the bacon a little. This product is a lot more expensive than cure#1 but it may be worth it. This stuff isn't as potentially toxic and it will hopefully reduce the chance of nitrosamines when cooking the bacon.