Sodium nitrate poisoning
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Sad news I just read recently. A young child star (Matt Mindler) now 19 was found dead and the toxicology report came to findings of Sodium Nitrate Overdose.
I’m sure everyone is aware that what we use on a regular basis to produce out delicious snacks if used properly causes no hard but it just goes to show when how deadly the cure #1&2 are. I was looking for a video on the cures in Meatgistics and found one but it didn’t mention improper use of cures and and the hazards of if. That might be a good video to add. Just want everyone be safe. -
“complications of sodium nitrate toxicity.”
It was suicide. The media will run with the nitrite poisoning. Hell I could overdose on green m & M’s
If I was so inclined… -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Departing Contestant on last edited by
Departing Contestant said in Sodium nitrate poisoning:
“complications of sodium nitrate toxicity.”
It was suicide. The media will run with the nitrite poisoning. Hell I could overdose on green m & M’s
If I was so inclined…departing-contestant, You beat me to it
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Departing Contestant on last edited by
Departing Contestant It was but still a good heads up to a new person making sausage to measure things precisely and keep good notes.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
Yes, everyone should know that sodium nitrite addition should be measured accurately
It is highly effective at the recommended rate and there is no need for adding extra -
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Departing Contestant on last edited by
Departing Contestant Leave it to the media to make a mess of things.
Who knows, now we may have Nitrate Mandates.
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Just as a side note: I always keep my “pink salt” clearly labelled and stored away from any other salt. As I talk to people about sausage making and I refer to “pink salt” they ask if it the same a Himalayan salt that is now found almost every where. So I explain the difference to them. I would hate to have someone grab my pink salt thinking it was the other pink salt and become ill or worse. Just saying.
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Does anyone know exactly how much you have to consume and at what rate to do harm like this?
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to HerbcoFood on last edited by
HerbcoFood The LD50, which is the level that 50% of people would die, is 1600 to 1900 mg.
That’s a lot. I don’t use pink salt, I want to control my salt content. I use potassium nitrate and have been for 50 years.
The recommended level in sausage is less than 1600 mg per kilogram of meat.
