Pragues Powder Or Cure #1

[Shasta bob]

All, where can i find this mixture is it available at any storePlease help i wish to smoke a turkey soon! ???

[ArnieM]

First, you can find it online at many places.  Second, why do you need it to smoke a turkey?

[Shasta bob]

I use it for my brine and soak my turkey for a couple of days prior to smoking.

[ArnieM]

I think you want a brine, not a cure.  #1, sodium nitrite doesn't really enter into the picture.  You're not going to 'cure' a turkey in two days.

A fairly standard brine is one gallon of water, one cup of salt and one half cup of sugar.  You can add spices as you wish - maybe sage, garlic, etc.  The brine can be scaled up or down as required.

Place your turkey in the pot you're gonna brine it in.  Cover it with water.  Take out the turkey and then measure how much water was in the pot.  Scale the brine recipe above to get the amount of liquid you need.

Make sure the turkey goes into a COLD brine.  We're not making soup here.

Make sure your turkey hasn't been brined - say Butterball.  If so, it doesn't need or want a brine.

If not already pre-brined, you might want to inject it with a mix of melted butter, OO and your favorite spices.

[Habanero Smoker]

Hi Bob;

It is difficult to find walk-in store that sells cure #1, so your best bet is to order online. If you mention the area you are located, maybe there is a member that has knowledge of a store near your.

Are you using the cure for protection from bacteria, or to create a ham like flavor in your turkey. Many of the older brine recipes for smoked turkey call for adding a cure; those smoking temperatures were 180°F or lower, and in those cases it is needed. If you are smoking in the Bradley at 225°F or higher, that is a safer temperature to smoke/cook at and you don't need the cure.

If you need to smoke a turkey soon, and you are using temperatures above 225°F then you can follow Arnie's suggestions, or you can use your brine without the cure, but if the cure is not added you will not get that ham like flavor your are use to. It you choose to go without the cure, replace the cure with an equal amount of pickling salt.

[Shasta bob]

Yes i like the ham taste, And I live in Central Point, Oregon. Thanks for the reply this site is great for us beginers. i have a bradley 4 rack smoker and i'm wanting to purchase the auber pid. just cant pony up the cash as of now. thanks again Haberno Smoker you have some great recipies here i have used some of them. Bob

[Habanero Smoker]

You are welcome. I'm not familiar with any retail or online stores in your area. For future reference you can order from one of the vendors in the following link that sell cures.
Approved Vendors

The recipe site is a good site. It has recipes from many members. My name shows up as the one who posts the recipes, but the actual author of the recipe is listed when the thread is opened.

[KyNola]

Bob,
Do you have a Gander Mountain Sporting Goods store near you?  They carry the LEM brand of cure#1.  Or at least they do at the one near me in KY.

[Shasta bob]

Sorry no Gander moutain any where near here. thanks anyway