Print Page - Cure?

Title: Cure?
Post by: Thompsoncentre on October 27, 2013, 08:41:28 AM

This may be a silly question.
I am starting to do more and more processing and I'm trying to move away from kits like high mountion etc. I am gonna do an order for casings threw lems and pretty well have all my seasonings stocked. The only thing I'm unsure about is cure. I'm in Canada and I was told it is called something different here? Anyways the only thing I will be using it for is sausage, pepperonic etc. what type of cure do I need and what's the ration people use? I see lems has a 4oz pack for 2 bucks. Is that the route I should go?
Any help will be highly appreciated

Title: Re: Cure?
Post by: Tenpoint5 on October 27, 2013, 08:53:14 AM

If your making a lot of sausage then I would order the 1 or 5 pound tubs from someplace like the sausage maker. If your just doing it every now and then. I would suggest the smaller packets.

Title: Re: Cure?
Post by: Gafala on October 27, 2013, 09:12:55 AM

Quote from: Thompsoncentre on October 27, 2013, 08:41:28 AM
This may be a silly question.
I am starting to do more and more processing and I'm trying to move away from kits like high mountion etc. I am gonna do an order for casings threw lems and pretty well have all my seasonings stocked. The only thing I'm unsure about is cure. I'm in Canada and I was told it is called something different here? Anyways the only thing I will be using it for is sausage, pepperonic etc. what type of cure do I need and what's the ration people use? I see lems has a 4oz pack for 2 bucks. Is that the route I should go?
Any help will be highly appreciated

If you are getting casing's from LEM try there MORTON CURING SALTS.

Title: Re: Cure?
Post by: beefmann on October 27, 2013, 10:32:08 AM

agrees with 10.5

Title: Re: Cure?
Post by: devo on October 27, 2013, 10:42:05 AM

This is cure #1 here in Canada.

https://www.halfordsmailorder.com/eSource/ecom/eSource/CURE_-_PRAGUE_POWDER__455g_/i_1_0_/_BSSPICI076

OR HERE

http://www.stuffers.com/product-p/rcuprague1.htm

This will last you a long time.

Title: Re: Cure?
Post by: Thompsoncentre on October 27, 2013, 11:11:14 AM

Thanks guys. So it's called #1 cure?

Title: Re: Cure?
Post by: devo on October 27, 2013, 11:14:56 AM

Yes cure #1 is what you want unless you start getting into dry cured sausage than it's called cure #2 but thats a whole new learning experience ;)

You might want to read over this page at the recipe site.

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

Title: Re: Cure?
Post by: Thompsoncentre on October 27, 2013, 01:33:16 PM

Thanks that was very helpful!

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: Thompsoncentre on October 27, 2013, 08:41:28 AM