Cure question

[magnum3672]

I don't have easy access to Cure#1 in my area (i looked everywhere) and I don't want to use tenderquick because I am using Pops brine recipe.  Now what I did come across is Lem brand Cure which seems to be pretty close (maybe more salt) and I'm wondering if I use that instead if that would be okay.

 

[roller]

I just made mine using TQ and it came out great !!!!!

 

[daveomak]

http://www.lemproducts.com/category/seasonings_cure_spices/a

If these are what you are describing, Pops will have to chime in here to let you know how to adjust his recipe.. If you have a butcher shop near-by, you might ask them for some cure#1 or fascimile...

 

[alblancher]

Read the ingredient list on the cure.  Cure 1 is 6.25% nitrite and about 93.75% salt,  there is some red food coloring added to make the cure pink.  If you are using a cure mix follow the directions on the mix.  We do not suggest making substitutions.  You can order Cure 1 from any number of sausage supply places on the internet. 

 

[magnum3672]

Says its Salt, Sodium Nitrate (6.25%), red food coloring and less than 2% sodium silico aluminate added as a processing aide.

Looks like pretty much the same thing but I don't know what silico aluminate is

 

[alblancher]

Prevents caking.  Sounds like Cure 1 to me.  Good luck

 

[tjohnson]

Yup, sounds like Cure #1

Does the package look like this:

 

[magnum3672]

Yes sir... I picked up 2 for good measure.  So that when I cure a whole pig I'm ready! haha

 

[tjohnson]

I can buy a pound for almost the price of this 4 oz. package....Go Figure!

Todd

 

[custom99]

I pay $2.99 for a pound of cure #1 in pittsburgh.

 

[magnum3672]

Everywhere online it was like 4 bucks for a lb of cure, but like 10 dollars shipping. It cost me 50 cents in gas to get the cure in a store so I think I came out ahead

 

[alblancher]

yea, paying all that money to ship what is basically salt is kind of aggravating.   I try to order a years supply of whatever I will be needing to make shipping as affordable as possible.  I can't start my truck for 50 cents

 so you did good.

 

[pops6927]

yes, that's the right stuff, depends on how much you use, a 1 lb bag will last me a year or more, you don't need much!  

ordering on the net there is a tradeoff - money for convenience.  I order must everything from Butcher Packer and trust their product.  I've paid more than my share in shipping, but I trust and value their products so to me it's worthwhile and I don't have to move further than my wallet to order anything.  Seeings how I'm usually up at 3;30 am for work, that's a good thing!

Yes sir... I picked up 2 for good measure.  So that when I cure a whole pig I'm ready! haha

 

[rich-]

Roller, would you mind telling me how much Morton Tender Quick you use per pound of pork Bellie. I have a 10.5 pound pork bellie that I want to do a wet brine on, I will be using approx 3 gal. of water.

I have the pork bellie cut into 4 pieces so it will fit in my brine container. The 3 gal of water is what it took to cover the bellie.

I do not have cure #1 as of yet, but plan to buy some from Butcher Packer soon.