ok I see you guys talking about cure #1, 2 and 3 but where can I get my hands on it,, my Butcher do not sell it longer since he stop curing meat. to little interest in it.
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I got mine from "Butchers and Packers" online, but even Amazon sells them. Heck my grocery store stocks some but not the Pink Cure#1, only the Mortons types.
ok I see you guys talking about cure #1, 2 and 3 but where can I get my hands on it,, my Butcher do not sell it longer since he stop curing meat. to little interest in it.
the former is for curing smoked ground sausages and the latter is for curing large primal cuts well ham, bacon, stuff like that.
ok find it so the next question is what is the different between
cure #1; http://www.sausagemaker.com/11200instacureand153no15lbs.aspx
and
cure #2; http://www.sausagemaker.com/11400instacureand153no25lbs.aspx
remember I'm new to this and I like to understand why and how, that is why I asking so many questions.
You would want to use cure #1 for buckboard bacon. The number 2 is for long cured meats such as salami.
Ok, another newbie with a question about this. I've read the links and just want to ensure that I understand what I need.
If I'm not planning on making any sausage, I can just get cure #2? My main interest right now for low temp smoking is to make some buckboard bacon