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Cure

post #1 of 17
Thread Starter 
I have been making Jerky the easy way, ground meat, pre-packed cure and seasoning. Ready to step out and make my own, just need to know what to use for cure!! Any help??
post #2 of 17
I believe its, sodium nitrate? prauge powder? something like that. You can buy it on line. A place in New York sells it, I think its , The Sausage maker. Hope this helps.icon_question.gif Terry
post #3 of 17
The Sausage Maker has it RickTN its called Instacure #1.It used to be called Prauge Powder #1
post #4 of 17
For a fail safe cure, use Morton's Tenderquick products. Nitrates are poison if used incorrectly. Word to the wise, and the learning...
post #5 of 17
Thread Starter 

Cure

Thank you for the information all, I am hoping to start making real jerky here soon.
post #6 of 17
Mortons Tender Quick is full of nitrates,thats what does the curing.
post #7 of 17
Yes, but it's a measured mix. You can't OD if ya follow the bag. It gives a measured amount. A lethal dose of nitrate is like a gram. That ain't much. I'm not sure Prague powder is..I think that's ALL nitrate and nitrite. I think the Insta-cure may be a measured mix too...
post #8 of 17
I know I posted this before but for those who haven't seen it ...


Prague powder #1 is a mixture of 1 part sodium nitrite and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc. This is similar to and sometimes called Curing Salt.

Prague powder #2 is a mixture of 1 part sodium nitrite,.64 parts sodium nitrate and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

Instacure 1 is a mixture of 1oz of Sodium Nitrite (6.25 %) to 1 lb of salt. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc.

Instacure 2 is a mixture of 1 oz of Sodium Nitrite (6.25 %) along with .64 oz od Sodium Nitrate (4 %) to 1 lb of salt. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

Note: The Curing Salts above contain FDA approved red coloring agent that gives them a slight pink color thus eliminating any possible confusion with common salt - those listed below do not so please be careful when using them!

Morton's Tender Quick is a mixture of salt, sodium nitrite, sodium nitrate and sugar. Exact proportions could not be obtained. You normally use 1 level tablespoon of cure for 1 lb. of meat.

Saltpeter is potassium nitrate and is also used as a curing agent but I know nothing about it.
post #9 of 17
Tanks debi... just din't wanna see any members here not needin' embalming ;{)
post #10 of 17
I'm tink maybe I should add that to my site it comes up every now and again and it took me awhile to get that from the manufacturers. Although Mortons won't tell the exact figures for some reason.
post #11 of 17
it all depends on what you mean by stepping out on your own, making jurky the old way or new way, if your wanting the old way id be happy to help out.
post #12 of 17
RickTN,

Last year I started making my own balogna. I went to Gander Mt. for my smoker and they carry Lem products in 4 oz. packets. You want to look for L.E.M. Cure. This worked well for me. It tells what to use for 100 lbs., 25 lbs., and 1 lb. of meat. They have a toll free number which is 1-877-536-7763 or you can check their web site at www.lemproducts.com.

Hope this helps.
post #13 of 17


 

Quote:
Originally Posted by DeejayDebi View Post

I know I posted this before but for those who haven't seen it ...


Prague powder #1 is a mixture of 1 part sodium nitrite and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc. This is similar to and sometimes called Curing Salt.

Prague powder #2 is a mixture of 1 part sodium nitrite,.64 parts sodium nitrate and 16 parts salt. You normally use 1 level teaspoon of cure for 5 lb. of meat. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

Instacure 1 is a mixture of 1oz of Sodium Nitrite (6.25 %) to 1 lb of salt. Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc.

Instacure 2 is a mixture of 1 oz of Sodium Nitrite (6.25 %) along with .64 oz od Sodium Nitrate (4 %) to 1 lb of salt. mainly used for products that will be air cured for long time like: Country Ham, salami, peperoni, and other dry sausages.

Note: The Curing Salts above contain FDA approved red coloring agent that gives them a slight pink color thus eliminating any possible confusion with common salt - those listed below do not so please be careful when using them!

Morton's Tender Quick is a mixture of salt, sodium nitrite, sodium nitrate and sugar. Exact proportions could not be obtained. You normally use 1 level tablespoon of cure for 1 lb. of meat.

Saltpeter is potassium nitrate and is also used as a curing agent but I know nothing about it.
 what would be the meat to cure ratio for insta cure #1 and #2?
 


 

post #14 of 17

Rick if using the TQ for thin sliced meat or ground

 

Richtee pointed this out to me a while back..

Click here  for a recipe from Morton's showing the measurement of TQ

 

Deejay Debis post is accurate for whole meats.

 

Morton's Tender Quick is a mixture of salt, sodium nitrite, sodium nitrate and sugar. Exact proportions could not be obtained. You normally use 1 level tablespoon of cure for 1 lb. of meat.

Click here for a Recipe using TQ for whole meat

post #15 of 17


 

Quote:
Originally Posted by SQWIB View Post

Rick if using the TQ for thin sliced meat or ground

 

Richtee pointed this out to me a while back..

Click here  for a recipe from Morton's showing the measurement of TQ

 

Deejay Debis post is accurate for whole meats.

 

Morton's Tender Quick is a mixture of salt, sodium nitrite, sodium nitrate and sugar. Exact proportions could not be obtained. You normally use 1 level tablespoon of cure for 1 lb. of meat.

 

 

Click here for a Recipe using TQ for whole meat



SORRY, Just realized this was an old post!!

post #16 of 17

 what would be the meat to cure ratio for insta cure #1 and #2?

post #17 of 17

Debi, you rock!! Great info.

 

Better yet, get a good reliable source book (Rytek Kutas, Charcuterie, etc) and follow the instructions to a T.  There are entire chapters dedicated to why cure, how much, when, etc.  Education is critical.

 

As someone just starting out who wants to go beyond the Paint-By-Numbers kits, you do NOT want to mess around with food poisoning, botulism etc.  A question like phrishroy's above is like asking, "How do you fly a plane or drive a car?" It just cannot be answered simply, and even if you have the basics down, you still need practice.

 

GOOD LUCK!! Keep us in the loop!!

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