One way to reduce nitrate is through a water change, unless your source water is high in nitrate in the first place. Have you had an algae bloom at all? NitrAte is part of the normal pond cycle. Fish excrete ammonia. Beneficial bacteria break down the ammonia into nitrItes. Other beneficial bacterial break down the nitrItes into nitrAtes. Algae and other plant life use the nitrAtes. The purpose of adding baking soda is to increase the kH of the water. A very low kH can possibly (not probably, just possibly) lead to pH crashes, which can kill koi. Ammonia and nitrIte are toxic and should be at zero or close to it at all times. NitrAte in moderate amounts, (less than 40ppm) is ok.

The Pathos will thrive completely under water or with leaves hanging over as lycopus describes. Under good conditions it may need some trimming every few months. An aside perhaps, it apparently won't take outside light levels so it won't thrive in shallow ponds outside in bright sunlight.

Botulism isn't usually a concern if its cured with nitrates/nitrites. The 'Prague' is adding nitrites (and nitrogen) to the meat and has a preservative effect, which makes it stay pink. They use these in pepperoni, and you have probably seen pepperoni and other meats that are not even refrigerated, like some specialty sausages and even summer sausages. Because you don't have good control over the amount or salt and nitrites/nitrates in the Morton Tender Quick, it tends to be suitable for those who are not too concerned if its overly salty, or just want to give it a simple single try. When I make this brine, its usually the meat that gets weighed and the brine amount its based on the salt and Prague (nitrites/nitrates) and water. Here, I do use measuring devices, as its important to get the right amount of salt, and after curing if its too salty its hard to remove it. Prague is also got pink color and salt added so its not just pure nitrites/nitrates. If it were, it would be about 1/8 the amount that is in a tablespoon of Prague. They do this so that its easier to measure or weigh the nitrites/nitrates, and you are less likly to over do the amount. Soaking the meat for that long (2 weeks!? )is too much time. No matter what the books say. I use a meat pump, an oversized hypodermic needle and syringe and inject the brine into the meat. Because a brisket is quite thin, it needs very little brining, maybe 2-3 days tops. A very low, slow cooking is essential for a tender result. In this forum are many sources for the nitrites and nitrates and other curing supplies as well as links to recipes. Corned beef is also made into pastrami, by coating the outside with the same pckling spices and baking very slowly like 6 hours at 250 degrees. Usually the nitrates are used for longer, slower air curing, and nitrites are used for fast curing like sausages and corned beef. They also identify these as Instacure #1 and Instacure #2. Here, I don't use a pickling spice mix per se, but instead grind up peppercorns, mustard seed, coriander, bay leaf, celery seed, dried garlic, onion, and a few other spices (done in a small blender type coffee grinder) THis spice mix is also added to the brine. Suggest that uou remove it from the brine now, and rinse it off well, then either simmer to cook it very slowly for several hours, or bake at a very low 200-250 degree oven, covered, for about 4-6 hours. The internal temp should eventially reach about 160. I have even made a great pastrami from very lean eye of the round, which in itself tends to be quite tough. Not sure if you actaully tasted the brine before it was soaking the meat, but if it was overly salty, it may result in that same end result. Years ago, before I started making cured meats, my mom had gotten a recipe off a package of Morton Tender Quick to make a hamburger type pepperoni that was wrapped in aluminim foil like a big sausage and baked. It did turn out quite interesting, but was a bit salty. I still have that almost full bag of Morton Tender Quick here, for nearly 30 years now, and have not used any since. Lots of good info on nitrates and nitrites at this link to: http://www.butcher-packer.com/pages-document_general_info/product-743/nitrite-and-nitrate-curing-salt.html Here is a link that might be useful: Butcher Packer

Hi, There is a difference. Explain to the farm co-op what your intentions are and that you need a water soluble calcium nitrate. They may call it either greenhouse or technical grade calcium nitrate. If you buy stuff that was intended just to be thrown into a garden or field it won't dissolve that easily and you will probably end up with a gunky mess. If you buy calcium nitrate from the co-op make sure it's intended for what you want to do. Different grades of chemicals exist based on purity. For hydroponic gardening you don't need to worry about using anything extremely pure. People working in the cosmetic and pharmaceutical industries however need to buy higher grades. Chances are the chemical store gave you the price of something more pure than you need. Here is an explanation of some different chemical grades. You can always ask what grade of a chemical you are buying and the seller should be able to tell you. http://secure.sciencecompany.com/Chemical-Grade-Designations-W53C665.aspx