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Cure #1 2%
I realised I couldnt exchange 1:1 but if you use 2% nitrate mix wouldnt that would mean you would need more of it. Here is the product https://www.smokedandcured.com.au/cure-1-2-500g-jerky-kransky-etc/ As far as I can tell its just cure #1 but at 2% 98% normal salt, instead of industry standard... -
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Cure #1 2%
Another question about cure #1 2%. Is selling it at 2% rather than 6.25 just a marketing thing to sell your more of the "other ingredients" in the cure. Or is there a legit reason? Can I just use 6.25% and use less of it? Or do I need a bag of 6.25% and one of 2% for different sausages? -
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pre mixed spice mix
After hours googling found couple place. Cured and smoked.com.au and butcherathome.com.au for anyone in aus. Thought bout mixing my own. But too much end up with a million spices then many many hours trying to get flavour right. I will go downnthat route as a last resort if I cant find something... -
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pre mixed spice mix
Anyone know of some where in Australia that sells pre mixed spice mixs for traditional style sausage , pepperoni kabana chorizo etc that dont contain nitrite/nitrate or small packs for up to 2kg sausage per batch that do. Bit worried bout splitting big packs that have nitrite as I doubt you... -
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Jerky gun
How much ground meat will fit per run? Is there anyway to stuff bigger salami casings? How big tip you reakon you could put on there?- blucmal
- Post #11
- Forum: Making Jerky
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MY FIRST CURING CHAMBER BUILD!!
was thinking of going with umai bags but now think I want a chamber. Do these chambers need to be frost free like as needed for umai bags? If not frost free will I also need a dehumidifier? -
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Comment by 'blucmal' in article 'pops-wet-curing-brine'
Couple questions. I have just done done a whole deboned pork shoulder in 5l buckets with plate on top meat to keep meat submerged and a lid. there was a bit rotten egg smell when i cracked the lid. Zero smell in actual brine and meat has zero smell. It was in 14days. There was a little slime...- blucmal
- Article comment
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Cure #1 and pork ribs or other bone in cuts
Thanks for the replies. Just for clarification I have been going by .25% meat weight as cure #1 (prague powder etc 6.25% nitrite salt) so if a cut of meat is heavy boned like ribs do I still use .25% weight meat as cure #1 or reduce it because major part is bone and will push cure ratio ppm to... -
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Cure #1 and pork ribs or other bone in cuts
How do I calculate the amount of cure #1 when dry curing when there is a large amount of bone in the meat. I usually go with .25% weight on boneless cuts but wont the amount of bone, in say ribs a shoulder or a whole chicken throw out this calculation? -
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Aussie Newbie
Yep its stainless. One day might get it powder blasted to polish it up. Its an ex honey drum. No notable leaks. I put some stainless flyscreen over chimney to stop any stray embers. And I now have a hat on the chimney to stop rain. -
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Newbie bacon question
When dry curing bacon I use a vacuum bag. I am wondering can I cure meat then freeze before smoking? Will washing the outside off stop the process or will it keep getting more and more salty. I do my cure by weight of meat 2.5% salt 1% sugar and .25% pink cure. Reason I ask I live in a hot dry...- blucmal
- Thread
- Replies: 2
- Forum: For New Members
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Aussie Newbie
And one last one of uds. I have also done some hot smoked salmon. Have not done any cold smoking yet but want to make a smoke generator so I can do cheese in winter.. -
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Aussie Newbie
Thanks for the warm welcome. Here are a couple of pics -
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Aussie Newbie
Hey all found this forum and decided to join up. I am located in Queensland Australia, I have a u.d.s and have been doing chickens streaky bacon candaian bacon and some susauges. Look forward to sharing info.
