Celery powder ratio for Prague Powder replacement

So I know the science is clear that Prague Powder is harmless if used correctly, but I have a request for some added Nitrate free bacon, jerky, liverwurst and a few more goodies. In my research I'm coming across multiple different ratios that vary from .0003-.25 of celery powder to the weight of meat being "cured". Does anyone have any experience with celery powder as a replacement and if so can anyone suggest a ratio or website that has clear insite on the issue? Thanks!!!

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wolfiegirl

Never heard of it. If you are sensitive/allergic to Prague powder I can understand but the amount used in curing is miniscule so why not use it? I say that because I cure meat fairly regularly and I'm still using up my original purchase of the pink salt of an ounce i bought five or six years ago.

fisher23

It's possible as the natural nitrites turn into nitrates, the biggest problem is that there is no uniformity in the percentage. Everything I have read, including the FDA, says this must be considered uncured due to lack of quality control and testing.

brian_martin2001

I'm a little confused. You're looking for some no added nitrate recipes for various cured meats, but you're using celery powder, which has a high amount of nitrates (one of the reasons it's used to cure meats). So how does using celery powder work if you're trying to not add nitrates? Or do you just mean you want to only use naturally occurring nitrates?

matthomas14

Yes, naturally occurring nitrates. Thanks for helping me clarify.

matthomas14

I totally understand the science and the issues surrounding Prague Powder. I cure meat for a living and use Prague powders by the 20 pound box. I'm asking only because I have a regular costumer asking for a special order and I am unfamiliar with using celery powder as a replacement. The information I'm finding online is inconsistent. I was hoping someone on this forum could pass on some useful knowledge but I was mystaken.

matthomas14

that is exactly why I put "cured" in quotes in the original post. That's what these """" things mean. Thanks for not adding any information at all.

matthomas14

Again, if anyone has any useful information and not just a comment on the rediculous of a very loyal customer of mine's request I'd appreciate the help. I completely understand the science and use of curing salts, both #1 and #2. I'm asking for information on the use of celery powder as a replacement.

fisher23

You're welcome, even though my response was not to you. The reason for the inconsistency is be cause there isn't a consistent percentage of nitrates from one batch of celery powder to another. If you can find a source that contains a known purity level then it could be calculated how much to use.

wolfiegirl

I'm sorry my answer wasn't 'useful information' for you. From your original posting it wasn't clear that you are well versed in curing meats. These forums draw people with vast differences in experience, from novice home cooks to professional chefs. Sorry I misunderstood your question by mistaking you for someone who wanted to sidestep pink salt without having any experience in curing.

I was able to find this bit of info for you that contains amounts to use...

https://www.butcherspantry.com/curing-ingredients/veg-stable-504-celery-powder

matthomas14

Thanks byrdie. I saw this as well. I may give this brand a shot.

Marshall_1697114

Matt~ I've been following some guys who cure some of their meats in celery juice. Try giving them a shourt @beardedbutchers or this link: https://beardedbutchers.com/