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insta cure # 1.............

Discussion in 'General Discussion' started by bob1961, Jan 16, 2011.

  1. bob1961

    bob1961 Smoking Fanatic

    i can't find insta cure local and only online at 5.99 for 8 oz but then the total with shipping/handling charges brings it to 15.00 bucks....seen a forum that someone said they bought it at a walmart super center by the salt....went there and no insta cure, went to housewares and looked by the canning jars and stuff and found this....

    [​IMG]

    [​IMG]

    but it is just salt....does the 6.25% sodium nitrtate do the work to preserve jerky from botulisum....this bag cost 2.67 at walmart.........bob

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    Last edited: Jan 15, 2011
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Bob , thats just refined salt, if you want to cure some meat you need nitrite which is in cure #1. you can buy it on line from a bunch of places and it will last for almost forever
     
  3. bob1961

    bob1961 Smoking Fanatic

    yeah i know i can, but 15 bucks for only 8oz is hard to swallow where this is 3 lbs for under 3 bucks, lol....thx......bob

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  4. rw willy

    rw willy Smoking Fanatic OTBS Member

  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Try buying a small amount from your local butcher.  If you get into making sausage then order in bulk so your shipping costs are spread out.   Using a couple of tablespoons at a time a couple of pounds last forever.

    You may also look up butcher supply shops in the area.  I had to go to a small town away from the big city to find one but I bought all my supplies there while I was learning what I was doing and only buying small quantities.  Once you get into doing this it isn't unheard of to buy 5 lbs of Cure1 every couple of years.  Keep it dry.  If you go to someone like Butcher and Packer they also carry casings, spices and tools so you can place a decent order and again spread out shipping costs. 

    Al
     
  6. bob1961

    bob1961 Smoking Fanatic

    thx alb, yeah it will only be used for making venison jerky when i get a deer or bison jerky when i pull the trigger on it at 16 bucks a lb, lol.......bob

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  7. bob1961

    bob1961 Smoking Fanatic

    dan can i use this stuff as regular salt then for cookiing and table use instead of returning it..........bob

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  8. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Bob, here is where I get my Cure #1  They call it Pink Sure Cure but it is just the name they use, it is still insta cure #1.

    Here is links to 3 different size packages depending on how much you want to order.

    http://www.midwesternresearch.com/INDEX.htm

    1oz: $0.75 

    4oz: $0.99 

    5# : $7.45

    The 5# package is the best deal if you plan on doing a  lot of curing..  Other wise just buy a few of the 4oz ones...
     
    4560490000 PINK SURE CURE-----FOR 25 LBS OF MEAT 
    Price In Stock?  Shopping Cart 
    0.75 YES[size=+1]   [/size]  
    Compares to other pink "basic" cures.
    For use with jerky, summer sausage, snacksticks, and other smoked products.

    Use 1 pkg per 25 lbs. of meat.

    Ing: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent. 
     
    4560490002 PINK SURE CURE-----FOR 100 LBS OF MEAT 
    Price In Stock?  Shopping Cart 
    0.99 CALL FOR AVAILIBILITY[size=+1]   [/size]  
    Compares to other pink "basic" cures.
    For use with jerky, summer sausage, snacksticks, and other smoked products.

    Use 1 pkg per 100 lbs. of meat.

    Ing: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent. 
     
    4560490009 PINK SURE CURE-----50 LB BOX 
    Price In Stock?  Shopping Cart 
    64.50 YES[size=+1]   [/size]  
    Compares to other pink "basic" cures.
    For use with jerky, summer sausage, snacksticks, and other smoked products.

    Use 4 oz. per 100 lbs. of meat.

    Ing: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent. 
     
    4560490009-5 PINK SURE CURE-----5 LB PKG 
    Price In Stock?  Shopping Cart 
    7.45 YES[size=+1]   [/size]  
    Compares to other pink "basic" cures.
    For use with jerky, summer sausage, snacksticks, and other smoked products.

    Use 4 oz. per 100 lbs. of meat.

    Ing: Salt, sodium nitrite 6.25%, FD & C Red #3 .00099% and not more than 2% sodium silico aluminate added as an anticaking agent. 
     
     
  9. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Bob the salt you posted pic;s of is just salt, it's just ground finer then table salt and no added ingredients like iodine. If you're asking if you can use cure #1 for table salt....absolutely not , it will kill ya.
     
  10. bob1961

    bob1961 Smoking Fanatic

    no i know not to use insta cure as table salt....the picture of the canning salt i posted....i found a site and got 1 lb of insta cure for just over 13 bucks shipped [​IMG]  that will do 480 lbs meat, thx dan.........bob

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  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Sorry Bob but I had to point it out so a newbie wouldn't misread it and try it.
     
     
    wud24 likes this.
  12. bob1961

    bob1961 Smoking Fanatic

    yeah that popped in my mind also, great point dan.......bob

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