Curing Salt - 1 oz (Item #632026) (Curing Salt is 6.25% Sodium Nitrite and 93.75% Salt} Used at any time meat is not immediately put into freezer or refrigerator, such as smoking, air drying, dehydrating, etc. Cures 25 lbs of meat when mixed into meat (prevents botulism). Enhances an attractive red color in meat that has been smoked or dried. (Not that ugly old grey look! Curing salt is why prime rib looks so pretty!) Also known as Prague Powder #1 or instacure #1 or TCM (tinted cure mix) or DQ curing salt or pink salt. COLOR WILL VARY "NOT ALWAYS PINK"
Price:
US$1.39
Curing Salt - 16 oz. (Item# 632186) Cures 400 lbs of meat when mixed in.
Also known as Prague Powder #1 or Instacure #1. COLOR WILL VARY "NOT ALWAYS PINK"
(Compared to $9.99 to $12.25 from other competiors prices)
Price:
US$4.99
Curing Salt - 32 oz. (Item# 632104) Cures 800 lbs of meat when mixed in.
Also known as Prague Powder #1 or Instacure #1. COLOR WILL VARY "NOT ALWAYS PINK"
Price:
US$6.99
5 lb. Curing Salt (Item# 632401) COLOR WILL VARY "NOT ALWAYS PINK"
Also known as Prague Powder #1 or Instacure #1.
Price:
US$14.99
25 lb.Curing Salt (Item# 632400) COLOR WILL VARY "NOT ALWAYS PINK"
Also known as Prague Powder #1 or Instacure #1.
Price:
US$55.99
50 lb.Curing Salt (Item# 632419)
Also known as Prague Powder #1 or Instacure #1.
Price:
US$105.99
Saltpetre- Potassium Nitrate (Item #690013) 6 oz.
Also called Saltpeter Poison! Must be diluted! A lot! Used for curing meat and sausage. Promotes attractive red color to meat.A much safer product is the Curing Salt. It's pre-diluted.
Price:
US$8.99
Ham Spice 5 lbs (Item #630602) A unique mixture of Sugar and spices for seasoning ham. The suggested starting point for using this product is 8 oz. per 100 lbs of meat. Dissolve this 8 oz. along with 4 oz. of Curing Salt in one gallon of water. To get the cure, the whole gallon must be injected into the 100 lbs of meat. The way to check that is to weigh the finished meat and it should weigh 108 lbs including the gallon of water. This is a simple way to accomplish this but any way that you can get 4 oz. of Curing Salt evenly dispersed in 100 lbs of meat will be the proper mixture. A good way to mix larger quantities is with an immersion blender with the blender tube.
Price:
US$49.99
Morton's Tender Quick (Item #630812) (A mix of Sodium Nitrate, Sodium Nitrite, Sugar and
more for curing meat and enhancing the red color of dried meat) 2
lbs.
Price:
US$6.49
White Sugar Cure (Item # 632250) 5 lb. Use 2.5 lbs cure w/ 1 gallon water
brine.( 10% pump). That brine will cure 250 lbs of meat if injected into the meat in a 10% amount.(each piece of meat must have 10% curing brine injected into it.) Then the whole batch must be covered with more of the 10% solution for about a day. After the day, you will want to soak and rinse the salt from the meat at least twice until it is palatable.
Price:
US$19.99
White Sugar Cure 10 lbs (Item # 632252) Use 1.5 lbs cure w/ 1 gallon water
brine.( 10% pump). That brine will cure 250 lbs of meat if injected into the meat in a 10% amount.(each piece of meat must have 10% curing brine injected into it.) Then the whole batch must be covered with more of the 10% solution for about a day. After the day, you will want to soak and rinse the salt from the meat at least twice until it is palatable.
Price:
US$29.99
Corned Beef Seasoning for 10 - 12 lb. Brisket (Item #632271) Includes Sodium Nitrate curing Salt. For that taste good corned beef brisket. Click here for Corned Beef Making Instructions
The Powdered smoke found below can be added to any of the sugar cures for enhanced flavor.
Hickory Smoke Powder (Item # 632025)
Powdered Smoke 1 oz (Normal treatment for 25 lbs of
meat) This is distilled smoke that has been dehydrated. Commercial
use of this product is allowed to be advertised as "Naturally Smoked"
