302173 Fri Jun 09 19:09:51 -0700 2006 4 27 General Chowhounding Topics 0 1689945 I am curious about curing. I just got Heller's Modern Cure. It contains only 6% sodium nitrite. So there a lot of other things in this, un-natural things. I was hoping for a little more control. Any experiences please share. Fri Jun 09 19:09:51 -0700 2006 0 Sarah 1 1689947 What are the other things? Fri Jun 09 20:29:04 -0700 2006 1689945 0 wally 1 1689958 for curing meats? go to St Patick's day threads ( Feb 1st or so) and read about NO-CHEM meat curing. It turns out delicious, and the meat is not "grey" but a normal brown, just like pot roast. Best corned beef I've ever had. SOOOOO good! and no nasty chemical aftertaste. (Nitrates don't belong in our bodies!) Sat Jun 10 12:27:05 -0700 2006 1689945 0 toodie jane 1 1689984 Heller's Modern Cure is mostly salt, 6.25% Sodium Nitrite. Then propylene glycol and sodium bicarbonate added as processing aids plus red (can't read the #). Propylene glycol and sodium bicarbonate seem a little scary. Why are they included? I believe that both of these are being used to control grow of undesirables. There is not much said about their use in food. Sun Jun 11 13:07:48 -0700 2006 1689945 0 Sarah 2 1689987 What is scary about sodium bicarbonate, common name baking soda? Sun Jun 11 15:26:38 -0700 2006 1689984 0 Eldon Kreider