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Title: Curing Salts
Post by: fong0041 on July 25, 2011, 10:49:55 AM

Hi, does anyone know if DQ curing salt (from Butcher-Packer.com) is an adequate replacement for Instacure (sausagemaker.com). The DQ curing salt is significantly less expensive than the Insta cure, thus my inquiry.

Thanks!

Nathan

Title: Re: Curing Salts
Post by: OU812 on July 25, 2011, 11:52:48 AM

Yes they are the same, just make sure your using #1

Its also called Prague Powder #1

Title: Re: Curing Salts
Post by: Habanero Smoker on July 25, 2011, 01:36:02 PM

Here is some additional information on curing salts. Just note that the measuring guide is mainly for the use in sausage making.

Curing Salts (http://www.susanminor.org/forums/showthread.php?736-Curing-Salts&p=1126#post1126)

I've never notice the price difference in the past. Depending on where you purchase it Instacure is three times more expensive.

Title: Re: Curing Salts
Post by: fong0041 on July 25, 2011, 02:03:33 PM

Awesome, thanks! This weekend, I'll be making my first attempts at Venison/pork snack sticks, Venison/pork summer sausage, and (beef/venison) Lebanon Bologna! I got the recipe for lebanon blologna from sausagemaker.com, but noticed that casings and curing salts were cheaper on Butcher-Packer. I bought a pound each of #1, and #2, and intend to follow the recipes very closely. Does anyone know, can I deviate from the recommended meat ratios (maybe do 50/50 pork/venison vs 20/80) while maintaining the same recipes and amounts of cure??

Thanks again!

Nathan

Title: Re: Curing Salts
Post by: OU812 on July 25, 2011, 02:08:59 PM

You can change anything you want BUT the amount of cure to meat/fat.

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: fong0041 on July 25, 2011, 10:49:55 AM