Curing?

[jnagel32]

I have been smoking pulled pork, salmon, cheeses, and a few other things for quite a while now.  I would like to venture into making my own sausages, jerky, and bacon.  I have the equipment to do so, but I was wondering what kind of cure to use to make sausage, jerky, and bacon?  What are the differences between the different cures such as Morton's Tender Quick, InstaCure #1, etc.?  Is there one cure that I can use for all three of the things I would like to make? 

Jamie

 

[diggingdogfarm]

Cure #1.

Here's some info on the differences in cures.

http://www.smokingmeatforums.com/a/curing-salts-for-sausage-making

Here's a calculator that makes using cure #1 super easy....

http://www.diggingdogfarm.com/page2.html



~Martin

 

[jnagel32]

Thanks for the info

 

[fpnmf]

http://www.smokingmeatforums.com/t/124885/bacon-made-the-easy-way