recipe for meat cure

bait man · February 09, 2006, 01:40:46 AM

Can any one give me a tried and true recpie for a basic meat cure I need to know the amount of salt peeter to use in a batch I know I can buy all kinds of pre made cures but I would like to make my own Thanks for any help TIM by the way this is a great fourm been folowing it for awhile bought a braddly ss just before christmas and just love it [:)]

nodak · February 09, 2006, 01:57:13 AM

Can't help you on the recipe. But this forum has some problems that need to be fixed and you posted this 4 times, as the author you can trash the extra posts. Good luck with the cure.

"If you're not living on the edge, You're taking up way too much room, so get the he-- out of my way."

Thunder Fish · February 09, 2006, 02:36:30 AM

Bait Man,just do a Google search for meat cures and you will find what ya need.I was trying to find a source for sodium nitrite (Morton's)and came across plenty of referance's to salt peter and receipe's for it's use in curing.
Terry

whitetailfan · February 09, 2006, 04:51:02 PM

Bait,
This is not what you are looking for I'm afraid; however, I have a few comments for you. You are welcome to continue your research as Thunder suggests.

First, I don't know what you're looking at curing, but I would not use salt petre. This is potassium nitrate, and rarely used anymore. More common is sodium nitrite and nitrate, referred to as prague powders #1 and #2 respectively. The nitrate is a long term cure typically used in long shelf life products like bologna and salamis that sit for over a month before they are ready to eat. It's like slow release contactC. The nitrate breaks down into nitrite over time.

These products are very strong and typically used in wet brines at very low ratios if used in their pure form. Pure sounds misleading, as the sodium nitite is still mixed with a salt carrier at 1:16.

My suggestion for you to start with is to pick up some Morton Tenderquik for your first go rounds. It's pre-mixed with a higher level of salt and sugar carriers than prague and has excellent directions to get you started. I own a tiny pouch of prague#1 and am likely to throw it out because I never use it.

If you're hell bent on making your own, then I suggest that you check the percentage strength on tenderquik, and then cut your prague #1 with salt to reach the same potency. However, I consider this a bit risky. Best bet is to try and find a friendly butcher who does not mind helping.

I consider TQ cheap enough not to mess around. Cost vs risk is not high enough for me.

whitetailfan
"Nice Rack"
Lethbridge, AB

bait man · February 23, 2006, 01:01:18 AM

Thanks guys for all the great advice will look in to Mortons .The reason why I asked was I was a littel scared of poisoning people and probley myself .Its hard to find meat cures up here .Sorry for the numerus posts will try to get them deleated KEEP SMOKIN. TIM

MWS · February 23, 2006, 03:09:42 AM

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17624,00.html

Here's a link to Alton Brown's (Good Eats) recipe for bacon cures and brines without nitrates. The episode was called 'Scrap Iron Chef'.

Mike 

"Men like to barbecue, men will cook if danger is involved".
-John Wayne

Oldman · February 23, 2006, 08:26:37 AM

CURING and BRINING, From JJC
http://susan.rminor.com/forums/showthread.php?t=14

At the bottom there are two cross over links

Food Poisoning and Food Hygiene, Part 1 From Paul Woods
AND
Food Poisoning and Food Hygiene, Part 2 From Paul Woods

Both of these members put a great amount of time and effort into
this items. Well worth the read.

Olds

bait man · March 08, 2006, 12:49:41 AM

Thanks guys I now think Mortons is the way to go. mail order sources would be a great help . Tim

headgames · March 08, 2006, 10:35:15 AM

welcome bait man here is my favorite mail order source

http://www.butcher-packer.com/

If ya go home hungry.........You were at the WRONG HOUSE !

whitetailfan · March 08, 2006, 01:51:49 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by bait man
 Thanks guys I now think Mortons is the way to go. mail order sources would be a great help . Tim
<hr height="1" noshade id="quote"></blockquote id="quote">
Bait,
Where do you hail from? Mortons offers purchases directly off their website if you need to; however, I can get it in any grocery store, so I'm curious what you have available to shop at, or how remote you might be?

I have found it at my Safeway, AG Foods, and Sobeys.

Maybe just ask someone next time you are shopping and see what they say, It's got to be cheaper than shipping charges for individual packages. It's typically found with the salt products.

ps: If they don't carry Mortons, I think Sifto makes a cure as well. Bradley makes reference to an alternate brand in the original recipe book for use with a maple syrup/quickcure chicken rub. I cannot be access to the recipe book today on the website for some reason.

HTH

whitetailfan
"Nice Rack"
Lethbridge, AB

bait man · March 15, 2006, 10:20:12 PM

Hey Head Games thanks for the info on Butcher Packer . THEY ARE GREAT orderd some motons and it came within a week what service and great prices . should be all set now thanks again TIM[:D]