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So is there a alternative to "Pink Salt", the curing one.... My wife is allergic to Sodium Nitrate.
 
I have a German Sausage Maker/Butcher/Store that sells me some when needed. First i ordered in on Amazon, wife though something was wrong with it and tossed it.
 
My wife is allergic to Sodium Nitrate.

Given that nitrates and nitrites are in a hell of a lot of food (basically anything that grows out of the ground) I'd imagine that may not be the case... If she can eat celery or spinach, she's not allergic
 
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Seems like a lot of people confuse pink curing salt with pink (Himalayan) salt. That can cause a few cases of food poisoning.

Be safe out there and understand the difference.
 
Has anyone tried to dilute pink salt in a spray bottle and spray lightly on meats to get a little smoke ring?

I read about people rubbing or sprinkling but that may be too strong since the sodium nitrate % is high vs. TQ.
 
Has anyone tried to dilute pink salt in a spray bottle and spray lightly on meats to get a little smoke ring?

I read about people rubbing or sprinkling but that may be too strong since the sodium nitrate % is high vs. TQ.

Some have used Sodium Nitrite with Sodium Erythorbate mixed in their rub to produce a faux smoke ring. The Sodium Erythorbate accelerates and enhances the nitrite curing reaction and maintains the color brightness to produce a great smoke ring.

As you indicated the safety concern would be the proper amount used.

I believe, although the judges do marvel over smoke rings, it is no longer a judging criteria, but I could be mistaken? I haven't been in a competition since 2008.
 
Just use mortons tender quick ... You can get it at any grocery store. Put it on the meat for 5-10 min, then rinse it off... BAM
 
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