cure number 1 question

[jdboes]

While looking locally for pink salt or cure #1 as I have seen it called on here I believe I can across this (see picture) is it the same thing?

image.jpg

• jdboes
• Dec 14, 2012

image.jpg

• jdboes
• Dec 14, 2012

I am looking to make some buckboard bacon and would like to use the wet brine that I have read people using. Thanks for the help!

 

[smokinhusker]

That's the same as I buy

 

[jdboes]

Thank you!
 

 

[diggingdogfarm]

As Alesia said, it's cure #1, but the instructions are bad.

pmkql.png

• diggingdogfarm
• Dec 14, 2012

:icon_eek:

The directions should read, one level teaspoon per 5 lbs. of meat or a barely scant 1/4 teaspoon per lb. of meat.


~Martin

 

[jdboes]

WOW! Thanks for the catch DiggingDogFarm! I will remember that for sausage or dry brine.  I think for this initial try at buckboard bacon I am gong to try the brine Pops6927 had posted that everyone seems to recommend.

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine