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.
Price:
US$1.39
Curing Salt (Item #632186) This is the same curing salt as above just in a larger package. It will cure 400 lbs. of meat when mixed in.
16 oz. package.
Price:
US$4.99
Curing Salt (Item #632104) This is the same curing salt as above just in a larger package. It will cure 800 lbs. of meat when mixed in. 32 oz. package.
Price:
US$6.99
Curing Salt (Item #632401) This is the same curing salt as above just in a larger amount. 5 lb. box.
Price:
US$14.99
Curing Salt (Item #632400) This is the same curing salt as above just in a larger amount. 25 lb. box.
Price:
US$55.99
Curing Salt (Item #632419)
This is the same curing salt as above but in a larger amount. 50 lb. box.
Price:
US$105.99
Saltpetre- Potassium Nitrate (Item #690013) 6 oz.
Also called Saltpeter Poison! Must be diluted! A lot! Used for curing meat and sausage. Promotes attractive red color to meat.A much safer product is the Curing Salt. It's pre-diluted.
Price:
US$8.99
Ham Spice (Item #630602) This is a unique mixture of sugar and spices for seasoning ham. The suggested starting point for using this product is 8 oz. per 100 lbs. of meat. Dissolve this 8 oz. along with 4 oz. of curing salt in one gallon of water. To get the cure, the whole gallon must be injected into the 100 lbs. of meat. The way to check that is to weigh the finished meat and it should weigh 108 lbs. including the gallon of water. This is a simple way to accomplish this but any way that you can get 4 oz. of curing salt evenly dispersed in 100 lbs. of meat will be the proper mixture. A good way to mix larger quantities is with an immersion blender with the blender tube. 5 lb. package.
Price:
US$49.99
Morton's Tender Quick (Item #630812) A mix of sodium nitrate, sugar and more for curing meat and enhancing the red color of dried meat. 2 lb. package.
Price:
US$6.49
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.
Price:
US$19.99
White Sugar Cure (Item #632252) Use 1.5 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. 10 lb. package.
Price:
US$29.99
Seasoning Mix for Corned Beef (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!
Seasoning Mix for HOT Boudin (Item #632259) This is the same popular boudin seasoning but it is HOT. This package will flavor 25 lbs. of meat. Contains MSG. HOT! 14.5 oz. package.
