Beat your meat-curing blues, with 99.7% pure Food Grade Sodium Nitrite.

Topic created by thenoseknows
on Thu, 21 Mar 2024 at 02:18

thenoseknows said on Thu, 21 Mar 2024 at 02:18...

Sausauge lovers! Let me tell you that the sodium nitrite is just like what DudaDiesel sold back in the day. You know, before Karen lawyered up and shook her fists at the preservative industry, thus shackling retailers and stranding hobbyists in her destructive wake.

I had to buy 50 lbs of it!, but I'm extremely pleased with the final product. It is great (I'd suggest over 99% pure). Way less toxic than the sausages from the bookstore.

In summary, for the do-it-yourself'ers out there, grab the recipe and the equipment and make your own. You can do it!

Here's a quick recipe handed down my dear old Grand-Poppers:

amyl alcohol 44.1g
sodium nitrite 41.4g (Add to 65g of water)
hydrochloric acid 37% 60.0g (Add to 20g of water)

The key is keeping a low temperature during the entire mixing process, near 20F and no higher than 32F.

Must use an ice/salt bath and a magnetic stirrer!

Measure and Freeze all ingredients for 1 hour.
Mix the alcohol & sodium nitrite solution in a beaker.
Non-stop mixing, very slowly adding one drop of chilled acid per 3 seconds, to the bottom of the vessel.
Adding acid too fast will let the temperature rise and ruin the reaction.
After mixing allow the layers to naturally separate and capture the top layer.
Neutralize acid with 2 tspn baking soda.
Store with molecular sieves (ms4) and and pinch of potassium carbonate.

thejewknows said on Thu, 21 Mar 2024 at 03:18...

Let's see the GC analysis.

Oh wait, you're the retard that will huff glue because you're a "lab tech" and have nothing better to do.

Elvis said on Thu, 21 Mar 2024 at 13:22...

Where is the best site to order glue ? The last few bottles I received I believe were counterfit. Any take credit cards ?