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Smoked Cajun Sausage - Page 2

post #21 of 25


 

Quote:
Originally Posted by Princess View Post

I don't think so. They appear pretty chemically different.

 

TQ does its own little thing in the curing world. We can swap DQ/Prague Powder/InstaCure 1-and-2 for each other. This is why Charcuterie refers to it simply as "pink salt"... But Morton's Tender Quick is a proprietary blend of curing salts designed by Morton Salt (the Chick-with-the-umbrella)   I know Bearcarver is a follower of the TQ and Morton's has put out a recipe book using TQ.  As I really want to try nearly every recipe in Book-Of-Rytek, I bought IQ 1&2

 

I *really* need to type up a nice letter to the folks at Morton and ask for advice...

 

I also need to do a Jules-and-Julia version of Rytek's Book. ::chuckle::

 

-Princess
 


 

Instacure #1 and Instacure #2 are not interchangeable. 

 

Insta Cure™ No.1, a basic cure used to cure all meats that require cooking, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. Formerly Prague Powder #1. Insta Cure™ #1 contains salt and sodium nitrite (6.25%).

Use 1 level teaspoon per 5 lbs. of meat. 1 lb. Insta Cure™ will process approximately 480 lbs. of meat.

 

Insta cure #2:

 

A cure specifically formulated to be used for making dry cured products, such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure™ No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite then nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%).

Use 1 level teaspoon per 5 lbs. of meat. 1 lb. Insta Cure™ will process approximately 480 lbs. of meat.

post #22 of 25
Quote:
Originally Posted by Bassman View Post


 

Instacure #1 and Instacure #2 are not interchangeable. 

 

Insta Cure™ No.1, a basic cure used to cure all meats that require cooking, smoking, or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. Formerly Prague Powder #1. Insta Cure™ #1 contains salt and sodium nitrite (6.25%).

Use 1 level teaspoon per 5 lbs. of meat. 1 lb. Insta Cure™ will process approximately 480 lbs. of meat.

 

Insta cure #2:

 

A cure specifically formulated to be used for making dry cured products, such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure™ No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite then nitric oxide to cure the meat over an extended period of time. Some meats require curing for up to 6 months. InstaCure #2 contains salt, sodium nitrite (6.25%) and sodium nitrate (1%).

Use 1 level teaspoon per 5 lbs. of meat. 1 lb. Insta Cure™ will process approximately 480 lbs. of meat.


Keith,

I was going to reply that too, but if you look closer you'll see she means "swapping DQ/Prague Powder/InstaCure for each other", not #1 for #2. I picked that up the second tim e I read it, while thinking "You Can't Swap #1 for #2!".

 

Bear

 

Beat ya to it Princess!

post #23 of 25


Yeah, I was typing before I had my coffe... Thanks for understanding what I meat.. I am gonna go edit it now..  ;)
 

Quote:
Originally Posted by Bearcarver View Post



 

 

 

Bear

 

Beat ya to it Princess!

post #24 of 25

Princess, I was sure that you knew the difference.  I just wanted to clarify it before someone tried it before you edited the numbers out.

post #25 of 25
Quote:
Originally Posted by bobdog46 View Post

Thanks for the advice- There seems to be confusion on cureing.- Does anybody have preferences on the cure to use for sausage ? Any pros or cons on the different cures ?  This will be my first attempt at smoking sausage and would like to get it right. I hate the thought of messing up 25 lbs or more of meat.  Thanks again   



I prefer cure #1 (also known as Prague Powder #1, Insta Cure #1 and a few other names) which is 6.25% sodium nitrite with a salt carrier. and for a 25 pound batch 1 ounce would be required.

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