Not sure if anyone can answer this. I received a newsletter from Steven Raichlen about making/smoking bacon and that the process can be done in 48 hours. The recipe calls for Prague salt which I've used before to make and smoke pastrami.
My question is whether anyone knows if this salt ever goes bad. I've had this jar for years and don't know if it's still good. Steve Raichlen's recipe looks fantastic and I want to try it as soon as our snow is completely gone. :-)
Should be okay. Prague powder is around 95% salt. Salt is so highly osmotic, almost nothing will grow in it (bacteria wise.) It's why salt was such an early preservative, and remains a very effective one. I don't normally recommend eating expired food, but in this case, even I (paranoid as heck) would use it.
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Used my Prague #1 salt today, had it so long it has changed colour from pink to a light yellow. Still does the job, I assume this is the case as I'm not dead yet, just slowly decomposing.
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Try Raichlens Pastrami bacon recipe. It is awesome. I've adjusted his recipe a bit though- cut back on the salt by 25% in the brine, and about 15% in the rub. I find following his recipe to the letter creates a pastrami that is far too salty.
Used my Prague #1 salt today, had it so long it has changed colour from pink to a light yellow. Still does the job, I assume this is the case as I'm not dead yet, just slowly decomposing.
hahahaha.... Thanks I got a good chuckle from that!
Try Raichlens Pastrami bacon recipe. It is awesome. I've adjusted his recipe a bit though- cut back on the salt by 25% in the brine, and about 15% in the rub. I find following his recipe to the letter creates a pastrami that is far too salty.
Good to know! I happen to really like salty bacon. You think it's way too salty even for normally salty bacon? Good thing I'm on blood pressure medicine!
The first batch of pastrami bacon I made, I followed Raichlens recipe, an I found it to be nearly inedible. So I not only cut back on the salt, but increased the de salt soak time. you can always increase the salt in the rub to compensate. But its a dance for sure. After making it every couple months for 4 years, I've got my taste dialed in.
The first batch of pastrami bacon I made, I followed Raichlens recipe, an I found it to be nearly inedible. So I not only cut back on the salt, but increased the de salt soak time. you can always increase the salt in the rub to compensate. But its a dance for sure. After making it every couple months for 4 years, I've got my taste dialed in.
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