Safely Cure Your Meats WITHOUT Nitrites | EcoCure

Today we are talking about EcoCure. A Nitrite free curing salt that protects your meat from harmful pathogens.
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bd...
Use the coupon code 2GUYS10 for a discount off your purchase.
Here are some links to this product from The Sausage Maker:
EcoCure #1 & #2: tinyurl.com/27...
Here it is from Amazon:
EcoCure #1 8oz: amzn.to/3iKLK0n
EcoCure #1 16oz: amzn.to/3GM01lF
EcoCure #1 5lbs: amzn.to/3We1xT6
EcoCure #2 8oz: amzn.to/3H69WUj
EcoCure #2 16oz: amzn.to/3ki7rFH
EcoCure #2 5lbs: amzn.to/3IR2kqm
Links to Studies and documents used for research:
www.fsis.usda....
www.ncbi.nlm.n...
www.foodnaviga...
docplayer.es/8...
www.ncbi.nlm.n...
www.researchga...
www.researchga...
www.ncbi.nlm.n...
Join this channel to get access to perks:
/ @2guysandacooler
Support the Channel with Patreon ► / 2guysandacooler
Merch ► tee.pub/lic/3zE...
Reddit ► / twoguysandacooler
Amazon Shop ► www.amazon.com...
►OUTDOOR COOKERS
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Kamado Ceramic Grill: grillagrills.p...
►SAUSAGE & SALAMI STUFF WE USE
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mr...
Salami Dry Curing Chamber: tinyurl.com/ya...
Natual casings: tinyurl.com/bd...
black kitchen gloves (SIZE M): amzn.to/3M4uAWn
Sausage Pricker: amzn.to/3jiIS5V
Kotai Chef Knife: tinyurl.com/49...
Thermapen ONE (meat thermometer) - tinyurl.com/5n...
5 lb Sausage Stuffers: tinyurl.com/ye...
12 Meat Grinder: tinyurl.com/3w...
Stuffing Horn Cleaner: tinyurl.com/3a...
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3a...
Large Capacity Scale (33 pounds): tinyurl.com/mr...
Custom Cutting Board: tinyurl.com/3e...
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p...
Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

[@garymccoy3584]

If you use Eco Cure, do you need to add any Salt? For the salt taste.

[@2guysandacooler]

Yes

[@garymccoy3584]

@@2guysandacooler does the eco cure have any salt taste?

[@2guysandacooler]

@@garymccoy3584 yes. Eco cure 1 has 34.4% salt and eco cure 2 has 49% salt

[@bradjenkins932]

My grandparents have been curing hams for 80 years without nitrites,

[@2guysandacooler]

that's nice. Whole muscles don't need curing salts. They are sterile inside. All you need is salt and you are good😉. Salami on the other hand could benefit from a curing salt. More chance for contamination in ground meat.

[@PierceWellnessCenter]

How are their hams cured? Thanks

[@bradjenkins932]

@@PierceWellnessCenter Salt and pepper in a smoke house

[@louisebb4183]

So was my family just salt without any additives and garlic.

[@Sickoloko24]

Im from Brazil been making curred sausage for 20 years I never knew about nitrates until recently lol

[@georgedittemer9427]

I've used with excellent results on summer sausage, Trail bologna, beef jerky, snack sticks from beef, ground turkey, chicken. Color and taste had same results next to cure #1. Well worth the dollars spent. Will continue to alternate between the 2.

[@rickf.9253]

Smoked a whole pork belly (bacon) today using EcoCure, and it worked great! Every bit as good, if not better than pink salt #1. I’m sold on it. It gave the lean that nice red color that is preferred, and the texture and flavor is outstanding! It’s pricey, but using as directed, it took very little. Incredible discovery and I highly recommend it. Thanks for presenting it on this video!

[@eileenfb1948]

Looks like it is not shipped to the UK. Made my first sausage today, and I really appreciate all the info you give us, especially safe temperatures for storing and so on. It was so much easier than I expected - homemade sausage for me from now on. THANK YOU

[@shorebuck8]

I never thought I'd be interested in meat preservation until I found your channel. So interesting!

[@DV-ol7vt]

I would love to see a comparison video with the exact same meat/recipe, Using different cures.

[@ShepFL002]

You are an excellent instructor. Good cadence, objective and best practices. Thanks

[@joseangelseverino8113]

I like your informative work, YOU ARE GREAT HELP TO THOUSANDS OF PEOPLE LAZY FOR RESEARCH, you educate clearly and deeply, I like that you give everything you know about any topic.

[@ravenwoodacres-homegrown]

I'm convinced! Going to try this on all of our fresh sausage varieties. Love the idea of being able to say our sausage is nitrate/nitrite free! If it goes well on fresh, we'll see how it goes over with bacon and smokies!

[@jonlang06]

How did it go?

[@withoutprejudice8301]

As far as I'm aware nitrites have no dyes in them. It's the conversion process that keeps meat colored., and if cooked the the nitites are destroyed at 160°F. Correct me if I'm wrong.

[@Jen-iy7lq]

THANKS for presenting this. I have a sensitivity to commercially produced yeasts and Nitrites and make / cure my own wine and meats. I didn't even know about EcoCure despite my periodic research into alternative products and methods.

[@2guysandacooler]

I think botulism concerns are smart. EcoCure is a great option to look into. So far all of the projects that I've used it on have been a great success.

[@Jen-iy7lq]

@@2guysandacooler Thanks, it was a growing concern. And I've never worked with pork; wonder if I can try a guanciale with this product.

[@2guysandacooler]

Guanciale would be a great place to start. It's a very forgiving cut to dry.

[@elirios9703]

Thank you Eric! Brilliant source of information, as always , you've taught this old dog many new tricks!

[@HeatherAdel1]

❤🎉 yessir, you answered ALL my questions. ❤🎉 Thank you Eric

[@gogobravo]

It looks like my ancestors have discovered ecocure in some way some centuries ago. They used wine. And my grandfathers too. We have sorts of wine very rich in polyphenols :-) I use it often in some types of dry cured salami too. But I am little surprised by FDA regarding labeling policy. I have an explanation but I didn't expect that to be somehow rude

[@cannistershot2277]

Great video. Learned something new, as usual! (I didn't know the FDA required manufacturers to label their product 'Uncured' - even though it clearly has been.)

[@2guysandacooler]

Yeah, most people think that it's misleading marketing by the manufacturers. I got a good laugh when I learned that it's actually the government with those mandates.

[@harrybarker1408]

ordered some thru your link,thanks!!!

[@WatchingNinja]

I'm a food quality specialist for food production. While I haven't worked with cured meat, I do want to share a few things. FDA and USDA share the responsibility if food additives are safe. It also involves a really really long process to get it approved. If the company that makes Ecocure is small, they may not have all the means to prove it's safer. Yep, ironically the companies have that responsibility, not the FDA. FDA's history is reactive, not proactive. Thanks to Obama signing the food safety act, the government has started to push companies to take a proactive approach to food safety. Again, you have to rely on the companies to be solid people to do the right thing. While you can find warnings issued on the FDA page, noticed it's usually because people got ill first. With saying that, if they read the ingredients, there isn't anything to be worried about. It's just salt, fruit, spices, and vegetable extracts. People should remember that curing meat has been a thing long before you can buy tubs of nitrates. Anyways, sorry to ramble. I haven't cured meat before I just love your videos because of the history and science you bring up. It's very entertaining to me. ☺️

[@dennyo7798]

Thanks for the brain cleansing and rethinking! I'm looking into this and rethinking it !

[@IWatchedWhat]

I am looking forward to seeing these used. Thank you for sharing this product with us.

[@harrybarker1408]

thanks for the reply!! keep the vids coming dood!!!

[@Jefuslives]

I too would love to see a head to head comparison video made between Eco Cure and Insta Cure with a two or three recipes.

[@Lumpy007]

Very informative thanks so much for the class!

[@planetxtc]

I'm glad to see an all-natural curing powder with no nitrates but it's priced too high for mostly salt. I'll stick to the native recipe of curring meat with smoke, sunshine, dried berries, and talo to make pemmican.

[@drugreen2526]

I'm so excited to try these!!

[@anthonyp-gx3mk]

Very informative, i look forward to seeing your other videos on the results to see if the meat comes up with the same quality. Might be worth me buying. Is this product better than say celery juice versions?

[@JohnLowell-xs8ro]

I used Eco cure #1 for Pastrami and it came out great it didn't have that deep red color but in a way, I liked it better.

[@rickf.9253]

Glad to hear you say that you will be doing a cold smoked bacon video with it soon, that would be my main interest. Will it affect the amount of salt that you would use along with the cure for cold smoked bacon? (And how about for smoked sausages?) What is the shelf life? Would freezing the unused cure be a good idea to extend the shelf life for future use? For home use I would only make bacon once per year, then vacuum pack it and freeze it. It’s considerably more expensive to begin with, but wouldn’t make sense if I could only get one bacon cure out of it. If the shelf life is not long, any plans to offer a smaller size? Looking forward to trying it.

[@5555tundra]

Eric, I love your videos thanks for introducing this new product (new to me) one question I have is, do you need to adjust the amount of salt in your sausage recipe? Keep up the good work. Greetings from Michigan

[@2guysandacooler]

Yes you do, check the description or the pinned comment and I explain how to adjust the salt

[@134shinymango]

Would love to see a flavour comparison between the two. I am guessing Ecocure might have more herbal or floral note compared to a hammy one from nitrates/nitrites.

[@kjellkod2]

+1

[@sourdoughdelight6289]

As always, great info presented beautifully! Havent tried swiss chard juice, have you?

[@kathygarner419]

Also a discussion on natural casings verses other types of casing for sausages.

[@engdutr]

Nice, it's should be an amazing alternative for Nitrate. The next steps in some recipes with the product!

[@cmsense8193]

It think it’s relative. Excessive polyphenol intake has its own health risks and will become another nitrate-like scare if / when they become popular in meat curing. This research started years ago using green tea extract and off flavors in the end product was always an issue. Perhaps this is why smoked and cooked products work best? Looking forward for more info on drycured meats processed with polyphenols.

[@ronwright9704]

Eric, I tried EcoCure #1 for the first time last weekend in a batch of meat with Bactoferm. After 24 hrs in my fermenting box, the meat was covered about 75% of bright green?

[@joseangelseverino8113]

Eric, could you make a video of the plant extracts that can be used in conjunction with the product you advertise in this video, who sells them and their protective effects in or for sausages. CITRUS EXTRACTS, POMEGRANATE EXTRACT, ROSEMARY EXTRACT, etc.

[@dochomster1242]

The difference generally between insta cure 1 and 2 is the addition of sodium nitrate to the sodium nitrite . If there are only polyphenols involved in eco cure, why are they 2 types of eco cure instead of using different amounts of the one type at most for different project types ?

[@2guysandacooler]

EcoCure #1 is one type of formulation while ecocure #2 is a completely different type of formulation. Different products

[@hannahh9023]

Thank you for this informative post.

[@anthonyp-gx3mk]

Thank you for this information. You mentioned there’s a slight taste when eaten. I’m sure it’s minimal but is there a very slight flavour it put on the final product?

[@radsteve]

Is there a way to make a lower sodium ham using eco cure #1? Thinking cured smoked pork loin

[@sheldonfreed2122]

Have you done any videos on celery juice powder?

[@gustingdis]

What is the percentage for making a brine?

[@kathygarner419]

I would like a course on how to make pepperoni. Thanks

[@georgeskindilias7341]

Thanks for all the great content! Quick question, If I wanted to make charcuterie in the fridge, as you made the capocollo, can I use this for added safety during the equilibrium cure. And how would the recipes percentage be affected by the salt already included in the ecocure?

[@GaryDennis-i5b]

I really enjoy your videos and watch them frequently, often more than once to pick up points that I missed in previous viewings. Would it be appropriate to use sodium erythorbate with Eco Cure #1? Also, what about the use of Encapsulated Citric Acid with Eco Cure? Thank you

[@2guysandacooler]

Sodium erythorbate is not necessary with EcoCure. You can use ECA with Eco Cure as well.

[@ericboutwell3413]

Still would love to see a video on how or why or what causes your sausage casing to be tuff

[@charlesa3374]

Interesting that you would bring this up Eric....Almost all the literature on charcuterie recommends that you soak your casings for 15 to 30 minutes with the addition of either vinegar or lemon juice in the cool water...I've ALWAYS encountered tough casings on my finished products using this method. Thought maybe it was the addition of the acids to the soaking water. Not the case...even when I eliminated the acids, the casings remained tough. I phoned The Sausage Maker who recommended an overnight soak which I tried...very little change. I'm at quits...I, as well, would like to see a video addressing this problem.

[@cmsense8193]

@@charlesa3374 natural casing will always have that “snap” when you bite into them, but collagen casings do not. Most supermarket stuff is collagen ( cheaper and less breakage during production). Most people are not use to natural casings. I prefer the texture and mouthfeel of natural casings - particularly hot dogs.

[@charlesa3374]

@@cmsense8193 I should have mentioned that I was referring to natural casings. While I appreciate the natural 'snap' my 'short soak' experience gives me chewy casings...I'll try soaking the natural casings overnight which seems to be the new standard for using this type of casing. Thanks for your response!

[@2guysandacooler]

Have you seen my video on snappy casings? That might give you some additional info

[@billmiller9253]

Wow. Just bought 1 kilogram of salted hog casing here in Thailand for US $8.75. There is a LOT in one kg! They are not sorted by size, but I guess I can handle that part.🙂

[@rogerbox2540]

What about taste. Does it taste like cured meat or just seasoned meat?

[@GeorgeTractor]

Hi there, but generally each plant contains polyphenol so why is it different to use this than using sea salt + spices ? I've heard from a friend in the village that his father is using sugar in the mixture, and searching about it I read that sugar will lower the pH of meat via lactic fermentation, isn't it similar to the purpose of nitrite ?

[@imtired20]

I used EcoCure in a 5lb batch of smoked beef summer sausage. The taste was great but it didn't have the pink color I'm used to when using insta cure #1. I will make it again with the same recipe using insta cure #1 and another with EcoCure #1 and save one sausage of each to compare.

[@2guysandacooler]

insta cure will make it very pink looking. Eco cure makes it a more of a dullish pink (IMO)

[@michelecomfort5981]

I want to make sausage for my dogs though. I figured celery powder would do the job. Would those spices be safe for my dogs?

[@brianbishop7758]

Great info. Can you cold smoke right after casing up your meat or do you have to let sit for a specific time.

[@2guysandacooler]

You can cold smoke right away

[@brianbishop7758]

@@2guysandacooler awesome! you see any issues with using this product in a wet cure, pastrami, bacon......

[@louisevad6091]

Excited about this. Just used my first eco#1 on a batch of bacon I whipped up. Had I known eco #2 was available on the pancetta that I made at same time. Can’t wait . Does that mean you can taste your sausage for seasoning prior to cure. And can you use accelerators. I’ve read some where that cherry powder acts as an accelerator for natural cures

[@2guysandacooler]

Nice. With this product you can taste your sausage for seasoning at any time during the process. This product does not need a "cure time" for sausages like Cure 1 does. Also, no accelerators are needed as there are no nitrites in it to accelerate. Cherry powder is a nice cure accelerator, and it works with natural cures like celery powder AND Synthetic cures like Insta Cure #1

[@louisevad6091]

@@2guysandacooler thanks sir

[@tjazz89]

I had a question about cures, rather the lack there of. I'm interested in making a mexican longaniza. Everything I have found mentions drying the sausage for a few hours to days at room temp. None of the recipes I have found use any sort of curing agent that I am aware of. I'm a novice and don't want to follow a recipe blindly and risk safety. Is there something I'm missing in my research? I hope the question is appropriate and thanks for the great content.

[@Thataliah]

Good Gods it was difficult for me to order from the Sausage Maker. I had to call in and have them order manually. I'm not sure if it was the Canada thing or just where I am specifically, but really the site did not want any address except one in the US. I eventually Had to go through a Bonded Carrier.

[@dustindorsey6380]

The instructions say to use 1% by weight of the meat. How would you adjust your salt in a recipe that you would normally use cure #1?

[@2guysandacooler]

I actually haven't adjusted the salt and it's been fine. I'll have a few cured sausages coming up and I'll be able to let you know a bit better once I taste them

[@brendareed5050]

were any chemicals or solvents used to extract the flavor from the rosemary? I know of people getting sick from these flavorings.

[@lindacgrace2973]

Eco-Cure sounds GREAT! Hmm...I make my own corned beef every year for St. Patty's day - does it substitute in a liquid brine one-to-one for Prague or pink salt? So glad I stumbled upon your channel!

[@2guysandacooler]

It's not a 1:1 with pink curing salt. You would weigh the meat, then weigh the water used. Add 1% of the total weights combined. So if meat is 1000 grams and water weight is 2500 grams the total weight would be 3500 grams. You would add 1% of 3500g or 35grams of ecocure

[@lindacgrace2973]

@@2guysandacooler 🤗 Thanks! I avoid the nitrites because of extensive nutritional research. Cured meats are far less healthy than fresh meats. Further down that rabbit hole, it turns out that dried meat (non-commercial pemmican and jerky) and short-smoked home cured meats vary only a tiny bit from the health profile of the underlying meat. Yet, repeated large-scale epidemiological studies show that charcuterie is unhealthy. What could possibly cause that? Commercial preservatives, that's what. I have a family history of colon cancer and I thought I was going to have to abandon all of my beloved deli meats. Eco-cure means problem solved! Now, I'm binge-watching your channel. 🤔 How much would it cost to create a 50-degree 80% humidity cooler? LOL Turns out corned beef is a gateway drug...

[@gruetoo1]

SO it is time for me to make my yearly Capocollo. This year I wish to use the Eco Cure#2. If I am understanding this correct I use 1%, so 10G for 1000g meat. Doing a standard dry brine I would add 2.5g for instacure with 27.5g of salt. But with the Ecocure #2 I will be using 10g, and 20g of salt? Is there a tab on your page to the Eco cure's? On your page for Coppa there is a optional section, which adds the insta cure. It would be nice if it also listed the Eco Cure option. Thank you for your video's in advance. Luv your channel.

[@cydrych]

It’s 4-5 times the price and you use 4 times the amount so it’s more like 20 times the cost. I think I’ll stick to instacure. It’s cool for those who are concerned though, I’m just not that worried about it personally. Great information, thanks for the video. 👍🏻✌🏻

[@2guysandacooler]

LOL. I actually had a bit in my video that warned against comparing the price of Insta Cure and EcoCure. I eventually took it out but here's the gist. The science between Insta Cure (nitrite based) and EcoCure (polyphenol based) are completely different. The way each product is made is also incredibly different. The process of obtaining the PRE's is quite intense so the price will undoubtably be higher.

[@cornrichard]

Meats cured the conventional way can trigger a migraine headache for me. I love cured meats so I just roll the dice when I have them. I am very interested in this product, but if I didn't have the migraine issue I would be with Robert.

[@2guysandacooler]

That's an excellent point cornrichard, and I completely agree with you.

[@cydrych]

@@cornrichard if I had that issue I would be down like a clown for the eco cure. Hopefully it will work for you. As a minister in good standing with The United Church of Bacon I couldn’t imagine the porky goodness causing me pain. Good luck and Praise the Lard.

[@handzeespit1712]

Love the channel is this product available in Ontario Canada?

[@brianarrington4569]

Hey the website for two guys in the cooler just buffers I was trying to get the recipe for the Chicago beef sandwich episode

[@2guysandacooler]

Working on my end: twoguysandacooler.com/italian-beef-sandwich/

[@brianarrington4569]

@@2guysandacooler okay now was working through your link thanks

[@czechbuttonbox]

Thanks for the video! I’m making smoked sausage with Ecocure 1 right now. How long do I need to wait before smoking the sausage?

[@2guysandacooler]

You don't have to wait at all. It works immediately

[@blacksmith9175]

Hi say when will you test making Finnish Sausages there are. A few 1.Mustamakkara - 2.siskonmakkara-3.Ryynimakkara-4.Rusinamakkara and many more

[@nickkusicki4215]

Why is dextrose used in sausage making as one of the ingredients?

[@garthharry3349]

how can I buy Ecocure I live in Australia, love your info vids

[@genghischuan4886]

I plan on a lot of biltong soon as Im moving more into carnivore diet. Im gonna use this

[@robertlong4118]

I just made my 1st batch of beef venison bologna in a loaf pans . 15 lbs worth . No grinder no stuffer and no mixer we’re used . It was baked in the oven at 300 f for about 2 hrs give or take till it hit 155-165 f . I used 1 cup Morton tender quick . What would the ratio be per lbs of meat . Also with insta cure #1 ?

[@radsteve]

I use eco cure #1 for beef and pork jerky. I have a vacuum tumbler that I use for marinade - do I still have to let it sit 24 hours since we’re not waiting for nitrite conversion?

[@shawn4357]

Can I safely use ecocure #2 for all applications? Like cold smoked bacon? or does it have to be eco cure #1? If so, why? what's the difference?

[@lucrainville2343]

BSA sold this product too .

[@johnec0042]

Hi Eric, My son is a pancreatic cancer survivor who has been told by the docs no red meat (including pork) and no nitrite cured anything. We are going to make some chicken kielbasa using Ecocure#1. A couple of questions, I assume the amount a added salt needs to be reduced by about 1.2g/Kg to account for the difference in salt content between cure#1 and Ecocure#1? (~2.3g salt in 2.5g/kg cure#1 and ~3.4g salt in 10g/kg Ecocure#1) Also, do we still need the 24h hour cure time prior to smoking and cooking? Thanks for any insight you can give.

[@2guysandacooler]

No need for the 24 hour wait as ecocure allows you to cook immediately. Here is a comment I posted on a different video that explains the salt variable: The recommended amount of EcoCure to add is 1% (that for both EcoCure 1 and 2). 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 here's your example. If you are planning on adding EcoCure #1 and you are shooting for a salt % of 1.50%, then you would reduce the salt content by .34. As stated above this is what that looks like 1.50 - .34 = 1.16. In this example you would add 1.16% salt and 1% EcoCure #1. Your total salt content will then be 1.50% Here is what that looks like in a recipe. Let's say you want to make 1000g of sausage and you want the total salt content to be 1.5% (this means you want a total of 15 grams salt in your recipe) Meat 1000g Salt 1.16% (or 11.6g) EcoCure #1 - 1% (or 10 grams) being that EcoCure #1 has 34% salt this would mean that out of 10 grams only 3.4 grams is salt. When you add the salt 11.6g and the eco cure 3.4g you get your 15g or 1.5% salt content. Hope that helps

[@vmelnyk2507]

What adjustment for salt quantity shall I make to my recipe? E.g. when using Cure1, I count 93.75% as salt and adjust salt ingredient accordingly.

[@williamgaines9784]

So it is cured, but not cured cured.🤔 I might have to try some of the alternatives, since I have already tried them in packaged meats I have eaten. 👍👍

[@lisap4576]

The minimum cost for overseas shipping is a crying shame - I could never justify buying £185-odd of ecocure, even more so if it only lasts a year. Hopefully they sort out a european distributor.

[@outnumberedbbq]

In an equilibrium cured bacon, is the instacure#1 for protection or just flavor? Will this still give a “bacon” flavor to bacon?

[@2guysandacooler]

For protection and flavor. I made bacon a few videos ago and found that it had a similar flavor

[@benoneypuga1590]

I also forgot. Do we need to let the meat cure for at least 12 hours with ecocure#1? Or would you be able to cook your meat right away after mixing it? Doesn't seem like there is a clear chemical reaction happening like it does for Instacure#1

[@2guysandacooler]

no need to let the meat rest for 12 hours. With eco cure there is no cure time in sausages. It happens immediately so you can mix, stuff, and cook right away.

[@deepwaters2334]

Very interesting video.

[@whothatswho7756]

Quick question, how do you adjust your salt values with the EcoCure #1. Say I am using a 2.25% salt cure for bacon using the equilibrium method (2% salt and 0.25% cure #1), would I count the EcoCure #1 as 1.00% and just add another 1.25% salt?

[@2guysandacooler]

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% Makes Sense?

[@whothatswho7756]

@@2guysandacooler Yes, thank you.

[@jeffyankey7916]

I've been wondering about something it's 2 guys and a cooler,where's the other guy ?that being said I have watched your content for a long while now and learn a ton of things to improve my experience thanks I was wondering if you could do a program on polish ham it's awesome and I think you would love it,it's really hamy not as salty as other processes real sweet and hamy

[@AndyGenova-jr9ol]

The other guy is brining in the cooler

[@stevebuelna3825]

With EcoCure can I mix and smoke my sausage right away or do I need to let it sit in the refrigerator for 24 hours?

[@graburn]

Color me suspicious. The ingredients list, vaguely, "Natural Vegetable Extract" as one of the ingredients, and celery is a natural vegetable that contains nitrites (as acknowledged in the video). However, nowhere on the EcoCure site does it say that "Natural Vegetable Extract" does not include celery extract. If it doesn't, you would expect them to mention it, since the relationship between celery and nitrites is well-known. This seems like a glaring omission, and I'm going to have to assume that means "Natural Vegetable Extract" includes vegetables (e.g., celery) that have naturally occurring nitrites unless shown otherwise.

[@2guysandacooler]

You would be wrong; you are using your very limited understanding of what "extracts" are to this product and that's where your faulty deduction breaks down. Check my reference links and do the research yourself so you can actually speak intelligently about the subject. No nitrites in this product. 😉

[@joemartin124]

Hi Eric I made a mistake using cure #1 instead of #2 making ferment Cacciatore &Calabresa should I Cook them after fermenting or continue on with drying Thanks Joe

[@2guysandacooler]

what is the diameter of each salami?

[@joemartin124]

@@2guysandacooler Cacciatore is 36mm,Calabresa60mm still have 35 hours to finish ferment

[@2guysandacooler]

The Cacciatore will be ok as that size diameter will dry in time but the calabrese will not dry in time. What I would do with the calabrese is dry it for 14-21 days, then slowly cook it till the internal reaches 145f. Make it a semi dried sausage

[@withoutprejudice8301]

SOoooooo...., have polyphenols been determined to be "safe"(er) than nitrites, or is it simply word-play? And what (if any) are/is the difference?

[@2guysandacooler]

That's where you come in. Look it up and see for yourself. I have and have made a determination, what say you

[@charlesa3374]

Since I don't consume 100lbs of bacon, frankfurters or dried salami per week, I'll stick with the Instacures....great video nonetheless...

[@cemysh33]

How long does this cure take, is it faster?

[@johnweaver4564]

Well said!

[@Thataliah]

If the ecocure is non toxic, as apposed to the instacure, what is stopping you from just using ecocure #2 for everything?

[@2guysandacooler]

you could. It would be overkill but totally ok😉

[@RobbsFamily]

Thank you for this video. I've started making my own sausage on our small family farm. But I cannot use the food coloring rich insta-cure. But the thing is I'm not sure why I need to cure it. And I guess this is where my dilemma is. My family does not care about preserving the color of the meetings, and at no time will my sausages and needs be in that danger zone of temperature. So I guess the real question is does the curing process really make the taste worth it. I'd really appreciate your thoughts on this. Can I just leave it out of the recipe if I'm freezing or eating it right away?

[@2guysandacooler]

in your case i would omit it. no need to use it on fresh sausages.

[@RobbsFamily]

Thank you.

[@Ringele5574]

Hey Eric, sorry about all the questions, and this one is off-topic, but can you tell me the purpose in a second different colored ring being on natural casings, and how "blooming" sausage only improves the look of the sausage but not the taste? What is the science behind that?

[@2guysandacooler]

Explain this part "but can you tell me the purpose in a second different colored ring being on natural casings". I don't understand what you are asking. As far as blooming, it's technically a term that applies to raw meat. As the myoglobin reacts with the oxygen and the color turns a nice red. Its also used by sausage makers, when they let a smoked sausage sit out for several hours while the colors of the sausage get deeper. The flavors do tend to mellow out during this step as well.

[@Ringele5574]

@2guysandacooler OK, I just got a hank of 29-32 hog casings from The Sausage Maker, and a year or so ago I bought a hank from somewhere else. Both came sealed in a brine, and about two feet from the end there are two plastic rings with the casings running through them. One red. One white. I would assume one ring would do if it's purpose were to meerly keep the casings together. Another thought I had was it was a color coding system used by the producer of the casings. I don't know.

[@pbfirearms5388]

Two questions. One I have problems with to much salt is the new ecocure less salty than regular cure 1 & 2 and can it be used on things like jerky. I'm just starting to learn about the process of making sausages and other meat using cures. Thanks for your help!

[@2guysandacooler]

Yes. Eco cure 1 has 34.4% salt and EcoCure 2 has 49% salt. Insta Cure #1 and 2 has 93/94% salt

[@pbfirearms5388]

@@2guysandacooler thank you!

[@natalyanellis5017]

Ecocure #1 replace salt in a recipe or mix salt with Ecorure #1?

[@2guysandacooler]

you would mix salt with the ecocure

[@edenten]

Hey Eric I would assume you do not need to use sodium erythorbate if you plan to stuff and cook the same day with Eco Cure?

[@2guysandacooler]

That is correct!

[@phillipcarroll6625]

So if I use EcoCure #1 for sausages, do I need to wait before smoking (12 or more hours) like I would have to with instacure #1? Or can immediately cold smoke after stuffing?

[@phillipcarroll6625]

Nevermind. I read an older comment. Thanks a lot. You are a guru!!

[@thesteakman8107]

Curious, because there’s no conversation to nitric oxide is this a good alternative for a single day sausage stuff and smoke without the use of an accelerant or does it still need the overnight rest in the fridge to work it’s magic?

[@2guysandacooler]

It works immediately. No need to wait

[@thesteakman8107]

@@2guysandacooler awesome, thanks for the response and thanks for always making great and informative content 👍🏼

[@mr.grotto]

At the 1lb (#1) price it adds .62 cents per pound of meat. That is literally 10 times the price of a 1lb package of insta cure #1. I hope their pricing comes down, I couldn't see myself spending that kind of money unless I spent double that to process my own. At least then I'd have a cool story.

[@ericsfishingadventures4433]

These 3 letter agencies have always been sketch. Remember the old fda food pyramid? Boy does that thing almost look like it was upside-down. They allow way too many ingredients that are banned in many other countries. That tells me about all I need to know. Just my opinion.

[@2guysandacooler]

Exactly

[@domenicomonteleone3055]

@@2guysandacooler Thank you kindly for this information you have provided us all with respect back to you from 🇨🇦 #YSW where I follow you 💯 from

[@SDguy3030]

High fructose corn syrup is all you need to know on whether they care or not, it should be illegal yet it's profitable.

[@torheggelund1608]

Yeah dude that food pyramid might aswell be a hierarchy of fda funding lol

[@brianarrington4569]

@@2guysandacooler hey your website for your recipes seems not to work I was looking for the recipe for the Chicago Beef episode the website just buffers it won't load up how can I get that recipe?

[@bobwhisenhunt7085]

How is it processed?

[@RoloSolis81]

Which one would you use is you were smoking beef jerky? Like I’m a pellet grill?

[@2guysandacooler]

ecocure #1

[@Brewer35]

Hi Eric, I'm curing pork loins using instacure #1, using the equalization method. Due to the weather, I'm three weeks past the cure time and it my be another week before I can get the loins in the smoker. The product looks fine. Is there a cure time I shouldn't exceed? When I open the vacuum bags, will it be obvious the meat has gone bad?

[@2guysandacooler]

Should be fine if you plan on smoking and cooking it. The meat shouldn't seem off or slimy in any way

[@Brewer35]

@@2guysandacooler Thank you!

[@rustyleo-e6r]

Nitrite ion is a nitrite, iojn, wherever it come from.