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cure #1

  1. L

    Venison Summer Sausage

    This is my first attempt at venison summer sausage. Got the meat, spices and cure mixed. Wrapped it in plastic stuck in the fridge. Recipe called for letting it sit for 12-24 hours. I'm using Anthony's Pink Curing Salt #1. Problem is, it looks like work is going to interfere with the timing...
  2. chef jimmyj

    Cure #1 & 2 Volume to Weight per Pound of Meat Chart

    This is of value. CURE Volume to Weight Chart in Ounces and Grams for the weight of meat in Pounds...JJ NOTE: The Weight in Grams may vary, a few tenths from what others typically use and post. But this is due to the OP's, Susan Minor, rounding. The Weights are Safe and within USDA Guidelines...
  3. R

    Using cure for making Jerky.

    Well, I am new here so Hello to start off with. I have a question in regards to jerky making. I got a dehydrator recently with the intention of jerky making. I also purchased some Prague Powder cure #1 and some Potassium Sorbate. My intention is to produce jerky that can/will last a while and...
  4. fajitapot

    Fatties and Food Safety

    All this talk about fatties has inspired me to make some for the Super Bowl. But I noticed that no one seems to use Cure #1 in their recipes. Why is this?
  5. tropics

    Cured Turkey Thighs around the Vortex w/Kiawe Wood

    Brined 4 Turkey Thighs with Pop's6927 low salt cure fore 4 days Rinsed an in the fridge to dry for a few hours Set up the Weber 22.5" Kettle with the Vortex Put the Turkey Thighs an Kiawe on Checked at the 30 minute mark 120°F No more peeking total time smoked 1 hr. 15 min. Sliced you can...
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