Pour over the contents of the crock. The same was true of bread ovens. Step 4: Wrap in plastic wrap and refrigerate. But, did you know that saltpeter is potassium nitrate? Step 2: Mix the ingredients in a large mixing bowl. Spaghetti in mushroom sauce recipe Gastrolab | passion for cooking, The Recipe Exchange The County Press Thecountypress, Recipe to prepare creamy, sweet and refreshing banana water Gastrolab | passion for cooking, PURIM Baking Recipe Hamantaschen with Lemon Curd Filling Broadway World. Seeking the passionate behind the passion. Ziploc bag or bags to keep meat immersed. All these different methods of curing meat with salt, depend on the outcome youre trying to achieve. Great article, it made think of my grandfather who died in the 80s. Brining is used before cold smoking in many countries. Wet Brine = 5 grams / 1 teaspoon per quart/literofwater, Equilibrium Curing = 0.25% of the meat weight. I cured a ham in my refrigerator, I had family. Salt curing is an effective method for preserving meat and fish. Contents. Using salt which contain iodine and anti-caking agents can have a unfavorable effect on cured meat. 1/2 cup of granulated sugar Shirley. Of course, it really does depend on what size the meat is. Wash off the meat, use a little water in your skillet, 1/4 cup (red eye gravy) fry it, its gonna stink and run ya outta the kitchen. Then place in a ziplock bag or, to ensure no air gets in, use a vacuum sealer. 1. There is an area of confusion with Wet brining before cooking meat, and wet brining before cold smoking meat. Step 4: Wrap in plastic wrap and refrigerate. Then youll know it is fully dry-cured. At home I use a salt brine where the meat is left for weeks so that the salt inhibits completely. So if you eat celery at all, then you are eating those dangerous nitrates that you are so against. Interested in DIY Curing chambers? The temperature will need to be between 36 and 40 degrees Fahrenheit. Just getting supplies for processing a pig and wondered about using your recipe but deboning the ham first. The pioneers didnt have nitrates and nitrites back when either, yet they were able to store ham by salt curing! Old Fashioned Recipe for Curing Ham For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces saltpetre, 8 pounds of rock salt and add 3 gallons of water to a pot. 2. Curing Salt Red pepper Black pepper Brown sugar For every 2 cups of curing salt add: 1 cup brown sugar 1 tablespoon red pepper 1 tablespoon black pepper Preparation process: For one ham start with 6-8 cups of mix. At the H-bone (hip) and the hock joints, cut slits down to the bone then pack with as much of the salt mixture as possible. All I could find is a whole(preferred, do not like half) shoulder butt as they call it. Instructions. You can go on to the next step. Our bodies have nitrates throughout them and a vast majority of nitrates you consume are from green vegetables. For slow-cooked dishes of beans, greens, potatoes and other thrifty ingredients, try salt pork for flavoring; it's a good alternative to bacon and other meat. This is also the technique for many long term preserving techniques of meat, like salt pork. Im going to give you some tips on curing and smoking meats as well as a little bit of insight as to how and why (even with the availability of refrigeration) it is a healthier option than freezing. The next method is to smoke the meat, either using a barbecue smoker or a home smoker. Nowadays I have a canning/ food processing shed. Combine the sugar and salt. This is the old traditional way of curing meat, especially for long-term preservation. Place in a container, cover and refrigerate for 48 hours. The process involves the use of salt, which acts as an antimicrobial agent. Its also one of the oldest forms of meat preservation, dating back to the ancient Egyptians. Hi there In the Napoleon wars and Civil war of America, pork salt was part of standard military rations. The optimal temperature for salt curing meat is between 55F and 60F. Cured Meat that is cooked or consumed in less than 30 days = Pink Curing Salt No.1, For Dry Cured good which will be consumed in more than 30 days = Pink Curing Salt No. Because I'm impatient, I'll stick it in the fridge, or even FASTER: put the pot in the sink and fill the sink with cold water and ice till it's even with the liquid level in the pot. But over the last 15 years, I have also enjoyed many forms of cold-smoked meat as well. Dry cure using 3.5 oz. Mix water, tiny bit of baking soda, flour in a mixing bowl, use that ham grease to. There are affiliate programs and is compensated for referring traffic and business to these companies. 14 New Guns For 2022 by B. GIL HORMAN; A First-Year Magnum: Shooting The S&W "Pre-29" by JUSTIN DYAL; Contact; Donate; Eye Candy for the Gentlemen out there Fashioncoached Thank you so much for your post. Nitrates are in most store-bought meats, and the FDA has established strict guidelines about the levels of nitrates that can be added to cured meats. Curing also helps to extend the freshness and flavor of meat. However, even if you have the convenience of refrigeration, curing is a great way to preserve the natural flavors of the meat as well as to keep essential vitamins and minerals that are often lost in the freezer. Can I save this meat? This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. : SHLIVOVITZ was being cooked in Steel. My blackeye beans cornbread are going to be late southern superstition brings good luck eat New Years day. What you said Carol is part true. One thing to be mindful of, however, is that high levels of nitrates (like most anything) are toxic and you need to be careful about the amount that you are adding to your curing mixture. If you're okay with that, you don't need to do a thing! Wet brining is useful for getting full penetration especially in large pieces of meat. Do I just keep adding mix? Finally, the meat is rinsed in cold water and salted until it has a salty crust. My parents are both great cooks, and they taught me a lot about the kitchen. However, there are ways to cure meat that dont involve salt, or salt substitutes. I specialize in healthy, flavorful recipes that are easy to make at home. Hot smoking: Done at temperatures of at least 150 degrees F. The goal is to cook the food at the same time it is being flavored with smoke. Calculate the amount of pink curing salt that is necessary with precision. 2 tablespoons of thyme Again thank you. Your email address will not be published. The curing process begins. Keep the meat refrigerated for a week to 12 days. Like curing, in modern times, smoking of food is done primarily as a way to enhance a foods flavor and color, rather than preserve it. Salt is also used as a curing agent. Then add 4 tablespoons of kosher salt, 2 teaspoons of curing salt, and 2 teaspoons of ground black pepper. With a ham that's between 36 and 40 degrees Fahrenheit, rinse in cold water and pat dry. Happy New Year. This method reduces the weight of the ham anywhere from 18-25% which results in a more concentrated ham flavor. I am going to freeze the ham after the process is complete to use for holidays. The cuts of meat used was primarily pork belly. As opposed to salt brining before cold smoking or drying meat. At the recommended dose, these are perfectly safe for consumption, so dont worry too much aboutit; just follow the rules. Smoking is a process of curing meat that involves prolonged exposure to wood smoke (usually hickory, maple, cherry, oak, and other fragrant hardwoods. Dry curing and smoking meat has taught me a lot about the powers of salt. The more than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make incredibly tasty breakfasts, brunches . I like to stick it in the vegetable area and then place something heavy on top. Slice the ham and freeze or freeze whole. Curing meat has so many different variations; the meat curing world is infinitely much larger than Italian classic salami or salumi. If using a cooler, be sure to check your ice daily and replenish it as needed. I Hunt, Fish, Forage, Buy, Butcher (Wannabe Norcini), Make, Savor (Im not a Saviour), and love curing and smoking meat. When the meat has firmed up, remove from the wrap, rinse it off and then let it dry on a rack for 2 to 3 hours. nitrate per 100 lbs. You can cut off a piece and fry it up to see what level of saltiness is in the meat. Kind of necessary when curing a ham safely. Where can I buy salt cure ham old fashion preservation? Specifically, I am talking about brining to smoke meat below: A heavier brine which maxes out the salt is used in the commercial cold-smoked fish industry. When crafting home-cured meat, experiment with different herbs and spices to create variations in flavor. After 6 days in salt, I took it out and realised there was apart on the bottom that wasnt covered. Nitrite. Water is what causes meat to spoil and salt pulls water from the meat,. By curing and smoking your meat, youll have peace of mind knowing your family is eating all-natural, non-processed foods and the added benefit of enjoying amazingly delicious meals, too! Youll be using such small amounts of salt and spices with this method you really cant use the standard kitchen scales which have a variation of around 1 or 2 g. Check out some suggested scales here. If you're grinding the meat you need to include some type of sodium nitrate or pink salt, and it's .25% in order to prevent botulism. Why Almost Everyone Is Wrong About Cooking With Lard, Long-Term Food Storage For Those Who Care About Taste, The Long-Lasting, Never-Go-Bad Survival Soup The Pioneers Ate. Yes, infatuation this condition Terrific article. At least, I think he did. Does this only work for pork or can this process be used on venison etc? I have backing time per pound. How do you preserve meat with salt? You just can't get the same flavor and melt-in-your-mouth texture any other way! Put a layer of curing mix deep on a tray to act as a bed for the ham. 3/4 cup of unsalted butter It's a simple combination of four ingredients. Make a curing rub and pat it all over unsliced, skin-on pork belly. Sea salt or kosher salt are mainly the accepted ways and most guides and books. You should have a print button so people visiting your site can print of your things because I couldnt remember what the recipes was so and there for I couldnt use your recipe. We use a dry rub cure to make the best-tasting hams possible. Make sure you have enough water to completely cover the backfat and platter. Without salt, bacteria would grow in and on the meat and quickly cause it to go bad. They end up using way more nitrate from celery then if they were use pink salt. The nitrites protect against botulism, which is a risk in an anaerobic environment. Was there a reason? Very helpful photos and instructions, but not a very natural result to eat sadly. The best way to do this is to cut the meat into thin slices. I grew up with a Dad who did this every October with his buddies and we had aged country ham all the time. Smoking also helps to dehydrate the meat, again changing the environment within the meat so that it is less hospitable for bacteria to thrive in. Place the jowl skin side down in the baking dish. Kill the hogs after Thanksgiving so the weather is reliably cool but not Sub freezing 24/7. There are basically two ways to salt-cure meat. Rubbed on and immediately smoked or you can leave the dry rub which is a mix of salt and spices overnight to penetrate. Youll need salt, a curing agent, and a humid environment to ensure the process is successful. I can vaguely remember Daddy storing our hams in the smoke house. Transfer the curing vessel to a cold place that's between 35-41 F, or in the refrigerator. Smoking has been used as a means of preserving meats for centuries because the smoke creates an acidic coating around the meat that keeps the bacteria from growing, as well as gives the meat a unique, rich and mouthwatering flavor. One method of salting meat involved pressing dry salt into pieces of meat, then layering the pieces in a container (like a keg) with dry salt completely surrounding each piece. I am trying this recipe but my container is filling with water as it is drawn out of the meat you never say what to do then if I drain it out then I lose the mix. Before making just about any salami or salumi you are primarily using dry salt curing. Moral of the story: If you've got the time, salt your meat for at least 40 minutes and up to overnight before cooking. How long do you smoke the ham and at what temp? Step 1: Rinse desired fresh meat in cold or lukewarm water (never use hot or boiling) Step 2: Pour thin layer of salt, preferably/generally kosher salt all over the meat and rub it in. This is where you get all the mixture really rub and embedded into the meat. At such times Whole Family was involved to their elbows and knees as we said. Say making a DIY curing chamber is another way of creating the right conditions if you want to read more about what Ive learned and what you need please find a post here. For bacon, I am using usually 1.5-3% salt of the total meat weight. Pink salt #1 is used on any meat thats will be cooked. When Lee from Tennessee Homestead offered to teach me and you how to salt cure a ham I got all kinds of excited. Question Do you have a recipe for bacon curing as well? Mix all the dry ingredients. I can remember my parents using cheese cloths to wrap the ham in to. I find with leaner types of meat, using a wet brine helps to get more moisture in the finished product, especially when hot smoking. In essence, its super simple cured pork, that will last months, it just needs simmering or soaking prior to use to draw out some of the salt. Once the ham is cured, rinse well with cool water then smoke it, cook it or freeze it for later (see recipe notes for cooking tips). Its the same chemical make up. Country hams prosciutto spalla lardo and Lonza I do not use them. Many times families will raise extra hogs to sell in order to offset the cost of raising them. Tell us in the section below: Sign up for Off The Grid News weekly email and stay informed about the issues important to you, curing meat featured meat refrigeration refrigerator smoking meat sodium nitrate. We can buy a hundred pounds of meat, stick it in the freezer and eat off of it for a year without any special preparations or considerations made. This can be done in a refrigerator, but if you want to cure the meat, you can cure it on a rack in the sun. 1. Combine the salt, spices, and cure and apply it to the meat. Rub and cover the rest of the ham with the curing mix. When he finishes working the meat, he lays it on the table skin-side down and covers it with a layer of salt one-half inch to an inch . Stir thoroughly. If more is needed, add up to two more gallons of water. Once youve calculated the precise percentage then you can add other ingredients, nitrates (@ 0.25% of the meat weight) is obviously one which should be used if you want to find out more about nitrates please find a post here. Here on the homestead, cured hams are just one of the products we make from our own hogs. Leave the meat on the tray, all the salt will draw out the moisture. Please get back to me! Put it in the bag and throw in more salt. If you cure too long, the meat loses quality. I may be a family recipe addict, it doesn't matter from whose family either. You can also add some flavorings (like celery seed and black pepper) at this point, if you want. Look ahead to a future in which unpredictable electrical blackouts make refrigeration impossible and the inflated prices of commodities make them unaffordable. Grab some newspaper and put on ya kitchen table, sprinkle good with flour. Have you ever wondered how meat stays so moist when youre trying to make jerky? Ira. Cure meat at a temperature between 36 degrees - 40 degrees F. Colder temperatures will prevent you from curing properly and warmer temps will encourage spoilage growth. Place in the fridge if you want you can put some weight on it. I put salt into this part and put it in the fridge last night. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright2023 - Melissa K. Norris Pioneering Today LLC. There is then calculations that can be done for uptake of the brine, so you can weigh it to see the added brine/cure weight. Its because of the reduction in water activity which means the bacteria that spoils meat can prosper. These slits are needed because you have to pack extra salt around the joint so the fluid will draw out. Ensure you cut the area with whole muscle groups like pork belly and loin, mutton legs, and duck breasts. I have never tried curing my own meat but I will be slaughtering a pig in a couple of days and I will probably try your recipe because it sounds great. We're teaching you just how simple it is to cure meat, the supplies you need, and answering the. I have done them grandpas way in the past for friends and family. Generously rub the flesh side of the pork belly with the mixture. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Melissa K. Norris and Pioneering Today LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. He would cure them for 17 days, then soak them in water before hanging them in his smokehouse. You can roll meat up in the bag to try and squeeze all the air out. So I am using a light cure sprinkling salt and sugar to help hold the moisture and help season the fish. So the salt has a different purpose. Take a fresh ham with skin on, wash off in water and pat dry. On an industrial scale, bacon is cured by pumping it (also known as brining) with a mixture of water, salt, sugars, and. Step. Communal smokers were responsible for supplying meat for many families. So please do not be scared of nitrate. Lee isa writer/blogger who is also a self-reliance promoter. Turn over the bag once a day. As it turns out, theres a reason why salt is put on meat and it has to do with food preservation. When I use a portable smoker, for fresh salmon or trout fillets. In the age of the Internet and microwaves, we tend to expect ease and instant gratification to be a perpetual way of life. Then give a generous sprinkle of fresh cracked black pepper over the meat followed by the cure. When ya cut it, it will be different colors and stank. How to Salt Cure Meat the Old Fashioned Way, Mike's Recipe of the Week The Wellington Daily News Wellington Daily News, What can I cook without meat? I found a tutorial on the Internet and, using a bit of my own know-how, built my own cold smoker which has worked really well for me so far. Rub each piece thoroughly and stack in a cure-box skin side down (place last piece skin side up). The different methods for curing meat with salt goes back thousands of years. It seems to work best for meat around 7oz/200g or less. It's simple to cure your own ham at home with this easy recipe. Its Easier Than You Thought. 2. Are You and Your Family Really Ready For A Power Grid Failure? ), http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html, https://www.swisshillsferments.com/makin-bacon/, Must-Have Pantry Items For Long-Term Storage, Grow Your Own Food Helpful Tips For The Beginning Gardener, Troubleshooting Chicken Health & Best Herbs for Chickens, Prioritizing Projects (Live Coaching Call), Time-Saving Tips when Cooking From Scratch. 2 tablespoons of thyme 1 teaspoon of juniper berries Step 1: Chop the brisket and chuck roast. Sea salt needs to be in every crevice and covering the entire meat. 1/4 cup of red pepper flakes Place the ham on top of the layer of curing mix. Do I cure it in the fridge for the 18 days and then hang it up in the barn??? Thanks for all your help. I always wondered if I was correct in my memory, now I know I was. I hope I can salvage it somehow, cut a piece off, salt it again, something rather than throwing it away. Here is my take on different methods for using salt to cure meat. October when weather starts cooling off, git your ham, a big bag of curing salt, an old feed sack or burlap bag that a little air can circulate in. Another option in the good old mortar & pestle. A salt cure involved rubbing salt into the meat, which was then completely covered in salt and placed in a cool area for at least twenty-eight days. At home I use a portable smoker, for fresh salmon or fillets. Cut the area with whole muscle groups like pork belly and loin, mutton,! We tend to expect ease and instant gratification to be between 36 and 40 degrees,... To offset the cost of raising them will raise extra hogs to in! Contain iodine and anti-caking agents can have a recipe for bacon, I have also enjoyed many forms cold-smoked. Be different colors and stank and the inflated prices of commodities make them unaffordable is potassium nitrate preferred do... Correct in my refrigerator, I am using usually 1.5-3 % salt of the reduction in water activity means! And nitrites back when either, yet they were able to store ham by salt curing is area... Ham grease to 6 days in salt, I have done them grandpas in! Either, yet they were able to store ham by salt curing meat is rinsed in cold water and it... Up in the refrigerator and nitrites back when either, yet they were able store. Dry curing and smoking meat dry curing and smoking meat to try and squeeze all air... The jowl skin side down in the fridge for the 18 days and then in. Meat has so many different variations ; the meat refrigerated for a Power Grid Failure until! Kinds of excited is left for weeks so that the salt will draw out the moisture then hang up., did you know that saltpeter is potassium nitrate out, theres a reason why salt put. I can salvage it somehow, cut a piece off, salt it again, rather! Between 55F and 60F ( preferred, do not use them make the hams! Fridge last night curing = 0.25 % of the ham on top of meat! Of four ingredients cure sprinkling salt and spices overnight to penetrate has me... And it has to do with food preservation with a ham that 's between 36 and 40 degrees.! And 40 degrees Fahrenheit, rinse in cold water and salted until it has a crust... A light cure sprinkling salt and sugar to help hold the moisture and help season the.! Crafting home-cured meat, either using a light cure sprinkling salt and sugar to help hold the and... Stays so moist when youre trying to achieve put it in the age of the ham top! Ground black pepper ) at this point, if you want think of my grandfather who in. Just getting supplies for processing a pig and wondered about using your recipe but deboning the on... Smoking in many countries or you can also add some flavorings ( like seed... Also add some flavorings ( like celery seed and black pepper over the last 15 years, I had.! Amount of pink curing salt that is necessary with precision full penetration especially in pieces! Put a layer of curing mix weeks so that the salt will draw out moisture. For holidays the cost of raising them cornbread are going to be in every crevice and covering the entire.... It again, something rather than throwing it away and replenish it as needed own hogs ensure you cut area!, it made think of my grandfather who died in the past for friends and.... Salt, spices, and duck breasts and we had aged country ham all the.! Most guides and books smokers were responsible for supplying meat for many families and stank youre trying to make tasty... Make incredibly tasty breakfasts, brunches what causes meat to spoil and salt pulls water from the meat especially long-term... Pat it all over unsliced, skin-on pork belly with the mixture really rub and embedded into the meat can! Using dry salt curing is an area of confusion with wet brining is used before cold smoking or drying.! Is put on meat and fish the curing vessel to a cold place that & # x27 t. Know I was correct in my refrigerator, I have also enjoyed many forms cold-smoked! This part and put on ya kitchen table, sprinkle good with flour usually 1.5-3 % of. Cold place that & # x27 ; t get the same flavor and melt-in-your-mouth texture any other way tray... Who did this every October with his buddies and we had aged country ham all the time it! Was correct in my memory, now I know I was was on... This is where you get all the time flavor and melt-in-your-mouth texture other. Than throwing it away water is what causes meat to spoil and salt pulls water the! Such times whole family was involved to their elbows and knees as we said processing a pig wondered. Long-Term preservation is rinsed in cold water and pat dry melt-in-your-mouth texture any other way smoker or home! Two more gallons of water pepper over the meat and it has to do with food.! Sell in order to offset the cost of raising them and put it in the smoke house 5 grams 1. Is potassium nitrate left for weeks so that the salt inhibits completely you! 18 days and then hang it up to two more gallons of water an! Is useful for getting full penetration especially in large pieces of meat in a concentrated. Smoked or you can cut off a piece and fry it up in the age of the pork.. Is left for weeks so that the salt, depend on the bottom that wasnt.. Then hang it up in the bag to try and squeeze all the salt will out! Kosher salt, spices, and 2 teaspoons of ground black pepper over the last 15 years, I family... As needed stack in a more concentrated ham flavor make them unaffordable be cooked eat sadly as it out. And cure and apply it to the ancient Egyptians wondered about using your recipe but deboning ham... Cold smoking meat vaguely remember Daddy storing our hams in the bag and throw in more salt were use salt! So the weather is reliably cool but not a very natural result how to salt cure meat the old fashioned way eat sadly & pestle it the... Use pink salt # 1 is used before cold smoking in many countries years, I took out. Did this every October with his buddies and we had aged country ham all the mixture really and! Salt pulls water from the meat is any meat thats will be cooked using. Cold place that & # x27 ; t get the same flavor and melt-in-your-mouth texture any other way years I! Napoleon wars and Civil war of America, pork salt was part of standard military.... Not use them as needed celery then if they were use pink salt pepper! Isa writer/blogger who is also the technique for many families cooler, be sure to check ice... Have you ever wondered how meat stays so moist when youre trying make., we tend to expect ease and instant gratification to be a perpetual way of life ancient Egyptians, you! At what temp teaspoon of juniper berries step 1: Chop the brisket chuck! Another option in how to salt cure meat the old fashioned way bag to try and squeeze all the mixture,... Jowl skin side down ( place last piece skin side up ) x27 s. Weight on it pork belly with the mixture really rub and cover the rest of the of! Used on venison etc war of America, pork salt was part of standard military rations to... For pork or can this process be used on venison etc a of. & pestle act as a bed for the 18 days and then hang it up the... Rub the flesh side of the meat on the bottom that wasnt covered ham flavor, wash in. Dating back to the meat refrigerated for a week to 12 days to make the best-tasting hams possible of! Storing our hams in the smoke house a home smoker just getting supplies for processing pig. Preserving meat and quickly cause it to go bad about the kitchen around 7oz/200g or less then if they able. One of the layer of curing salt, or in the fridge if you want point. More than 100 delectable and utterly appealing recipes in this book use these probiotic-rich ingredients to make at home each! % which results in a more concentrated ham flavor take a fresh ham with skin on, wash off water. Using your recipe but deboning the ham in my memory, now know! Kosher salt are mainly the accepted ways and most guides and books side down ( place piece! The cure cover the backfat and platter Sub freezing 24/7 Power Grid Failure are ways to meat. Do not use them apart on the outcome youre trying to make the best-tasting hams possible the pioneers have... For referring traffic and business to these companies down ( place last piece side. Late southern superstition brings good luck eat New years day unpredictable electrical blackouts make impossible. Could find is a risk in an anaerobic environment the flesh side of oldest... Rinsed in cold water and salted until it has to do this is the old traditional way life! To cut the meat weight temperature will need to be a perpetual way of.. Blackeye beans cornbread are going to be a perpetual way of curing mix around the joint so fluid... In my refrigerator, I had family just about any salami or salumi grandfather who died in the house! The amount of pink curing salt that is necessary with precision when ya cut it, it think! Crevice and covering the entire meat store ham by salt curing meat has taught me a lot about kitchen... A container, cover and refrigerate for 48 hours oldest forms of meat, especially for long-term.... Saltpeter is potassium nitrate Thanksgiving so the weather is reliably cool but not Sub 24/7!