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Hi Mountain SS Cure

post #1 of 12
Thread Starter 

I've used the search bar and couldn't find the answer.  Hi Mountain's cure is yellow.  It seems like I read before on here that it's the same as the Cure #1, which is pink.  Is that correct?

 

Thanks

Ed

post #2 of 12

I have no clue. I would guess yes. However never use a cure for another cure without knowing. You should be able to compare the labels.

Happy smoken.

David

post #3 of 12
Quote:
Originally Posted by Fished View Post
 

I've used the search bar and couldn't find the answer.  Hi Mountain's cure is yellow.  It seems like I read before on here that it's the same as the Cure #1, which is pink.  Is that correct?

 

Thanks

Ed


What else does it say on the description....   They don't list "Hi mountain Cure" as something they sell....

post #4 of 12
Hi mountain cure is listed as sugar, salt and sodium nitrite (.85%).
post #5 of 12
Thread Starter 

The kit or cure package doesn't say what the percentage is, only that it is sodium nitrite.  I guess I'll just use the rest of the kit, following their directions.  Going to mix up some summer sausage tonight to smoke tomorrow.

 

Thanks

Ed

post #6 of 12
Quote:
Originally Posted by Welshrarebit View Post

Hi mountain cure is listed as sugar, salt and sodium nitrite (.85%).

Buck Board Bacon Cure has 0.7% nitrite.......

Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. Slice your Buckboard Bacon how thick or thin you like- try a thicker slice and enjoy a bacon steak. Cures 25 lbs. of meat.

Ingredients:
Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking

 

Original Summer Sausage Kit has 0.85% nitrite......

Our kits make it easy and delicious, you make it homemade, your way. Each kit seasons up to 30 lbs. of meat, three lbs. at a time if you choose. Kit Includes two 4.2 oz. packets of Hi Mountain cure, two 10 oz. seasoning packets, one pack of mahogany fibrous casings and detailed instructions.

Ingredients:
Corn syrup solids, salt, monosodium glutamate, spices.  Cure: Salt, sugar, sodium nitrite (.85%), caramel color.

 

Jerky Cure Bulk....

Cure: Salt, sugar, sodium nitrite (.85%), caramel color.

post #7 of 12
Quote:
Originally Posted by Fished View Post
 

The kit or cure package doesn't say what the percentage is, only that it is sodium nitrite.  I guess I'll just use the rest of the kit, following their directions.  Going to mix up some summer sausage tonight to smoke tomorrow.

 

Thanks

Ed


Ed, when using pre packaged stuff.....    ALWAYS follow manufacturers directions.....        Dave

post #8 of 12
Thread Starter 

Thanks Dave, your input is always welcome with me.  The reason I was asking is that we have already made some SS using the kit.  It was ok.  We preffered the taste of the LEM kit we used before better.  I was thinking about getting rid of their seasoning packages (just keeping the cure, if it's the same as cure 1) and following a recipe on here.  Without knowing that I guess I will just use the kit as it is intended.

 

Thanks

Ed

post #9 of 12
Quote:
Originally Posted by Fished View Post
 

I've used the search bar and couldn't find the answer.  Hi Mountain's cure is yellow.  It seems like I read before on here that it's the same as the Cure #1, which is pink.  Is that correct?

 

Thanks

Ed


If you use "Hi Mt Cure & Seasoning" to cure any kind of Bacon, just make sure you do a Salt-fry Test after curing.

 

I do a Salt-fry test on every cure I do, just in case, and the only time I ever had to soak anything I cured for "hours" was when I used Hi Mt Cure & Seasoning on a batch of BBB.

 

 

Bear

post #10 of 12
Thread Starter 

Thanks for the advice Bear.  Both times I have made bacon was following Bear's method.  I has always came out good.  I wouldn't change that process.

 

Ed

post #11 of 12
Quote:
Originally Posted by Fished View Post

Thanks for the advice Bear.  Both times I have made bacon was following Bear's method.  I has always came out good.  I wouldn't change that process.



 



Ed


 




Nuff said !!!!
post #12 of 12
Quote:
Originally Posted by Fished View Post

Thanks for the advice Bear.  Both times I have made bacon was following Bear's method.  I has always came out good.  I wouldn't change that process.



 



Ed


 




Nuff said !!!!
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