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Curing Salt (Item #632026) Curing salt is 6.25% sodium nitrite and 93.75% salt. It is used at any time meat is not immediately put into a freezer or refrigerator to prevent botulism. This includes smoking, air drying, dehumidifying, etc. Mix this package into 25 lbs. of meat to cure. It will enhance an attractive red color in meat that has been smoked or dried. This product is also known as Prague Powder #1, Instacure #1, TCM (tinted cure mix), DQ curing salt or pink salt. **Color will vary "not always pink".** 1 oz. package.
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Curing Salt (Item #632401) This is the same curing salt as above just in a larger amount. 5 lb. box.
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Curing Salt (Item #632400) This is the same curing salt as above just in a larger amount. 25 lb. box.
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 | Pig Salt (Item #634800) This is the same old large flake pig salt your grandparents used! 5 lb. box.
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 | Morton Canning & Pickling Salt (Item #634789) This salt is used to pickle or can foods. 4 lb. box.
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Pistol Grip Injector (Item #600403) For large turkeys, roasts and hams. Injects up to 5.5" deep. Includes one perforated needle and one straight thru needle THIS IS BIG! Needle measures 5.5"! 1.8 oz.
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| Cajun Signature Injector (Item #690779) This injector is for large turkeys, roasts and hams and will inject up to 5.5 inches deep. Includes a 3" needle with holes on opposite sides to maximize marinade distribution. 4 oz.
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| Cajun Signature Injector (Item #690780) Holds 2 ounces of marinade. Marinate chicken, turkey, roast, & more in just 1 minute! Use it over and over! 2 oz.
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| Slanted Injector Needle (Item #600435) Slanted needle measures 5". Great for large spices such as pepper corn or garlic. Can even grind up seafood or other meats and inject through this needle. This needle will fit our #690779, #690780, #600403
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| Perforated Injector Needle (Item #600436) Slanted needle measures 5". Great for injecting any liquid. This needle will fit our #690779, #690780, #600403
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Sugar Cure SP#10 for Hams & Bacon by Pioneer (Item #643920) Use 1-3/4 lbs. per gallon of water for pumping and brining. This is a substitute for Morton's sugar cure which is no longer available. Ingredients: salt, sugar, propylene glycol, nitrite (preservative), FD&C Red #3. 5 lbs. (2.27 kg.)
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Sugar Cure SP#10 for Hams & Bacon by Pioneer (Item #643920) Use 1-3/4 lbs. per gallon of water for pumping and brining. This is a substitute for Morton's sugar cure which is no longer available. Ingredients: salt, sugar, propylene glycol, nitrite (preservative), FD&C Red #3. 5 lbs. (2.27 kg.)
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| Corned Beef Seasoning Mix (Item #632271) This seasoning mix will flavor a 10 - 12 lb. brisket. The curing salt is included. Buy this spice mix for that taste good corned beef brisket! Click here for corned beef making instructions.
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White Sugar Cure (Item #632250) Use 2.5 lbs. cure with 1 gallon water brine.( 10% pump). That brine will cure 250 lbs. of meat if injected into the meat in a 10% amount. Each piece of meat must have 10% curing brine injected into it. Then the whole batch must be covered with more of the 10% solution for about a day. After the day you will want to soak and rinse the salt from the meat at least twice until it is palatable. 5 lb. package.
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| Propane Smoker by Pro Processor Vertical 36" (Item #619066) Features include temperature gauge, powerful 14,500 BTU brass burner, rotary igniter, wood chip pan, porcelain coated water pan and appliance style magnetic closure.
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Vertical Propane Smoker 36" (Item # 619049) This smoker does a great job of maintaining a steady temp. and smoking in the flavor with a seperate smoke box. Single Vent, Low Temperature Smoker Firm Sealing, Two Ball Spring Door System Unique Family Size High Quality Stainless and Black Steel Corrosion Resistant Stainless Legs Cool Touch Stainless Handles 3 Adjustable Stainless Grates Electric Ignitor
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| Wood/Charcoal Smoker by Pro Processor Vertical 36" (Item #634004) Features include air vent dampers, temperature gauge, charcoal pan and water pan.
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