Author Topic: cure  (Read 4062 times)

Offline oldsmoker

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cure
« on: March 29, 2010, 11:23:15 am »
can someone tell me what sure cure is and can i use it in making sticks and sausage  thank you.
OLDSMOKER

Offline Tenpoint5

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Re: cure
« Reply #1 on: March 29, 2010, 11:35:16 am »
can someone tell me what sure cure is and can i use it in making sticks and sausage  thank you.
Sounds like a typo to me and it should read sugar cure. But that is just a guess.
Bacon is the Crack Cocaine of the Food World.

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Offline pensrock

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Re: cure
« Reply #2 on: March 29, 2010, 11:43:24 am »
If you could post the ingredients and percentages, I'm sure someone here could help you out.

Offline Tiny Tim

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Re: cure
« Reply #3 on: March 29, 2010, 12:37:10 pm »
It's the same thing as Cure #1, Insta Cure, Prague Powder, etc.  Use 1 ounce to 25 pounds of meat.

Offline OU812

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Re: cure
« Reply #4 on: March 29, 2010, 12:58:08 pm »
Like Tim has stated, its the same as cure #1, some places call it "sure cure" cant remember where I've seen it but I do remember it has 6.25% sodium nitrite.

Offline Tiny Tim

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Re: cure
« Reply #5 on: March 29, 2010, 02:14:20 pm »
Thanks for the backup, OU8.....I thought I better come back and say that I didn't just pull that outta nowhere...I had bought some of the same from Curley's Sausage Kitchen, here in Iowa, and checked their website to confirm that I was correct before posting.

Offline oldsmoker

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Re: cure
« Reply #6 on: March 29, 2010, 02:18:14 pm »
Thanks for the help a great bunch .   Oldsmoker
OLDSMOKER

Offline OU812

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Re: cure
« Reply #7 on: March 29, 2010, 03:03:06 pm »
OldSMOKER,

Is this the place your talkin about?

http://www.northcentralfoods.com/product_info.php?products_id=47

This is the same as cure #1 Insta cure #1 Prague powder #1



Tim,

I knew I seen it, just took me a wile to figure out were.