can i use cure 2 for brining

[jakeseddon]

hi,
i have found this cure for sale in the uk http://www.sausagemaking.org/acatalo...ring_Salt.html i was wandering if i could use this in place of insta cure #1 for brining as i cant get hold of that here. thankyou.

 

[ol' smokey]

What bassman said. Insta cure's are also sold as prague powder #1 and #2. Read pages 37 and 38 the cures are explained there. Good luck

 

[erain]

bassman's advice is correct. cure 2 is a slow cure used in slow cured sausages like pepperoni, hard salamis, and other slow cured products. it would not be a replacement for #1, the cure 2 you are looking at is a combination of both nitrite and nitrates in a salt carrier, while #1 is a sodium nitrite cure in a salt carrier. the reason for the salt carrier is to make easy measuring.

 

[isutroutbum]

Jake - you use the word 'brining'. Are you wanting it for brining something you are going to smoke (chicken, or a pork butt, etc.), or are you wanting it to 'cure' sausage or another sort of meat?

As everyone has said, it is for slower curing meats. I don't think I would actually use it to brine meat though. If you do, I would only use very, very, very small amounts. I'd think you'd be better off going w/kosher or table salt if simply brining something. But, that is just my 'two pence' worth.

Good luck whatever you decide.

Best,
Trout

 

[DanMcG]

Jake what you want is called Easicure where you are, the same as instacure here. look on the same site under bacon or ham cure and it will have what you want. Good luck!