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Cure #1, Cure #2 buying

post #1 of 15
Thread Starter 

ok I see you guys talking about cure #1, 2 and 3 but where can I get my hands on it,, my Butcher do not sell it longer since he stop curing meat. to little interest in it.

post #2 of 15

cures can easily be purchased online. In fact a few of the sponsors that advertise on this site have cures. just do a littleresearch and you should be able to find everything you are looking for.

Jerry S.

post #3 of 15
Quote:
Originally Posted by RealBigSwede View Post
 

ok I see you guys talking about cure #1, 2 and 3 but where can I get my hands on it,, my Butcher do not sell it longer since he stop curing meat. to little interest in it.

 

I got mine from "Butchers and Packers" online, but even Amazon sells them. Heck my grocery store stocks some but not the Pink Cure#1, only the Mortons types.

post #4 of 15

Cure 1 can be bought at online sausage makers. TSM is a sponsor here.

 

If you are close to a Bass Pro shop you can buy a pack of LEM cure 1 there.

post #5 of 15
3? lol.
Some sports stores sell it. like gander mountain and Basspro
post #6 of 15
I use https://www.waltonsinc.com/

But you can get it from sausagemaker.com also
post #7 of 15
Thread Starter 

ok find it so the next question is what is the different between

cure #1;  http://www.sausagemaker.com/11200instacureand153no15lbs.aspx

 and

cure #2;  http://www.sausagemaker.com/11400instacureand153no25lbs.aspx

 

 

remember I'm new to this and I like to understand why and how, that is why I asking so many questions.

post #8 of 15
post #9 of 15

I received my Prague Premium #1 powder in 2 days through Amazon.com. It was less expensive than through the company's website.

 

RP

post #10 of 15
Quote:
Originally Posted by RealBigSwede View Post
 

ok find it so the next question is what is the different between

cure #1;  http://www.sausagemaker.com/11200instacureand153no15lbs.aspx

 and

cure #2;  http://www.sausagemaker.com/11400instacureand153no25lbs.aspx

 

 

remember I'm new to this and I like to understand why and how, that is why I asking so many questions.

the former is for curing smoked ground sausages and the latter is for curing large primal cuts well ham, bacon, stuff like that.

post #11 of 15
Thread Starter 

cool and thanks for the info.....

post #12 of 15
Quote:
Originally Posted by Foamheart View Post
 

 

I got mine from "Butchers and Packers" online, but even Amazon sells them. Heck my grocery store stocks some but not the Pink Cure#1, only the Mortons types.


I agree with Foam on Butcher & Packer. Good prices, great service, and fast shipping.

post #13 of 15

Ok, another newbie with a question about this.  I've read the links and just want to ensure that I understand what I need.

 

If I'm not planning on making any sausage, I can just get cure #2?  My main interest right now for low temp smoking is to make some buckboard bacon.

post #14 of 15
Quote:
Originally Posted by FritzMonroe View Post
 

Ok, another newbie with a question about this.  I've read the links and just want to ensure that I understand what I need.

 

If I'm not planning on making any sausage, I can just get cure #2?  My main interest right now for low temp smoking is to make some buckboard bacon

 

You would want to use cure #1 for buckboard bacon.  The number 2 is for long cured meats such as salami. 

post #15 of 15
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