Winterpeg Manisnowba

[Sean the Nailer]

Greetings ya'll,
I'm new here, though I've been on the mailing list for Jeff's stuff and recipes for a lot of years.
I started cold-smoking with my father back in the early 80's. (I was the lackey back then) Now, I know that I have SO much to learn.

I also know what I don't know.

Which brings me to THIS forum, because of the fact that I'm in Canuckistania and the gov't has to do our thinking for us, not-to-mention the fact that they must protect us from ourselves.... so we ain't got no easy access to "Pink Salt #1" and such. We have to use ReadyCure.

So I'm searching. I'll search a lot more, before I start posting the question that is first and foremost in my mind. Arrrg.

Sean

 

[sawhorseray]

Welcome from Gilbert, AZ! RAY

 

[Fueling Around]

Welcome from a close neighbor (170 miles south), well in the summer. Add another 1,800 miles these days
From quick search, Ready Cure is 1% nitrite.
Pink Salt #1 is 6.25% nitrite

 

[Sean the Nailer]

Welcome from a close neighbor (170 miles south), well in the summer. Add another 1,800 miles these days
From quick search, Ready Cure is 1% nitrite.
Pink Salt #1 is 6.25% nitrite

Yessir, you're absolutely correct on the ReadyCure being 1%.
I'm still gleaning through the archives of a gazillion posts regarding "this is right" and "no, that is wrong, it's like this" followed up with "you don't know what you're talking about, #1 and #2 are interchangeable" which is then followed with "OHH no they ain't".

Then from there, is the pythagorean theorem trying to figure out just how much of that 1% ReadyCure I need to use, for a 3.2 kg (7.4 lb) Brisket Flat.

It is far simpler, faster, easier, and more productive trying to understand women, than it is this "Canada needs to be different" crap.

(did I say that out loud?)

Still searching, but if you want to chime in with a cheat-sheet I'd be HUGELY appreciative.

And as for the site, WOW, I'm hugely impressed and still only scratching the surface. Wish I'd found this YEARS ago!

 

[tx smoker]

"you don't know what you're talking about, #1 and #2 are interchangeable"

I'm not going to delve into your Ready Cure dilemma because I know nothing about it. I will however tell you in no uncertain terms that #1 and #2 are NOT interchangeable. They are totally different and for different curing processes.

Robert

 

[TNJAKE]

Welcome from Tennessee. Lots of people here to help out with your question. I'd suggest starting a new thread so they will see it

 

[JLeonard]

Welcome from Mississippi! Glad you joined up. Look forward to your post and pics.

Jim

 

[hondabbq]

Winnipeg guy here too. I just buy the instacure, #1, prague powder or what ever you want to call it from amazon.

 

[hondabbq]

https://www.amazon.ca/Hoosier-Hill-Farm-Prague-Powder/dp/B00C2PIC92/ref=sr_1_6?crid=2WP3UKBA5YU7Y&keywords=prague+powder+%231+curing+salt&qid=1676040112&sprefix=prague+%2Caps%2C139&sr=8-6

It has gone up a bit since I last bought but 2.5 pounds lasted me 2+ years.

 

[Sean the Nailer]

I had started a thread in the 'Food Preserving' forum after even more searching. It is called the "De-Coder Ring".

I've been trying to use/add a bit of humour through this process. Mostly due to the fact that it really shouldn't be a topic at all. We're all humans, we all love and adore bacon, so who/why/how does someone need to go and mess with something that works? Same/same for pastrami and corned-beef. (my current quest)

Maybe some of my attempts didn't come across as funny, I don't know. I just never figured it would be this hard to 'try'.