Bacon Cure #1

[jiggerjams]

Hello all,

Can anyone direct me to a post that describes what Cure #1 is made of? I live in Toronto area and I am trying to find an equivalent.

I seen one post saying that Highland Farms carry Cure #1 but when I called they said they do not.

Thanks in advance,

JJ

Keeping it Stoked

[FLBentRider]

It consists of 93.75% table salt and 6.25% sodium nitrate.

[punchlock]

I live 500km north of T.O. and I have my cure shipped form Malabar Spice (they are located in burlington). They are exceptionally fast and helpful. They have a chemist on hand that will ensure you get things done safely.

http://malabarsuperspice.com/s_cures.htm

[jiggerjams]

Thanks guys.

I have an email request into Malabar as that is how they advised me to proceed when I called them.

I am going to Delaware for the weekend so I want to have the product on Monday when I return.

Unless someone can advise me of a common place (Cabela's?) I can find Cure #1 down in Rehoboth Delaware?

Thanks,
James

[Habanero Smoker]

Cure #1 goes by many brand names Malabar's Sure Cure is just one, the their Total Sure Cure is not.

Here are some other common names for Cure #1: Pink Salt; InstaCure #1; Prague powder #1; L.E.M. cure; Tinted Cure Mix (TCM); Tinted Curing Powder (TCP); Modern cure; D.Q. powder; FLP; Sure Cure; Fast Cure. All have the same formula (those some may have extra ingredients to prevent caking or to keep the mixture from separating), but different brand names.

Here is a link to common curing salts that are used in the U.S.A.
Curing Salts

[jiggerjams]

Thank you very much Habanero. Any suggestions on where I could find it in Delaware? Would Cabela's carry it?

JJ

[Habanero Smoker]

I have only purchased Cure #1 through mail order. I'm not familiar with Cabela's. I would give them a try, sometime the local stores may carry a product that is not carried on-line. You can try talking with some of the places that make sausage, and see if they will sell you some.

Here is a list of some vendors - Sausage Maker, LEM, and Butcher & Packer are sources for cures:
Vendors

[jiggerjams]

Will do. Thanks for the support.

[squirtthecat]

There is a Gander Mountain in Salisbury, Delaware..  Not sure how close you'll be to it.

Our local Gander Mountain carries LEM Cure (Cure #1) and all kinds of other smoking/stuffing/curing goodies.   Might be worth a phone call and a drive if you are close enough..

Link to store.

[jiggerjams]

Cool!! Thanks STC I will look into it.

[KevinG]

Saw this a little late, Cure#1 is sodium nitrite, Cure#2 is sodium nitrate.

[terry08]

Can't understand why it is so hard to find up North. Every butcher supply down South has it. I purchase mine in five to ten pound bags, and is as cheap as salt. LEM, Gander Mountain, and the rest, charge an inflated price for the same product.

[chooch]

Just to clarify, the D.Q. Curing Salt (pink version) is actually cure #1, correct? Only assuming this because there's a #2 down a bit further.

If I can't get the flavors I was looking for without using nitrites, I'm thinkin' I should just keep some of it on hand for sausage or whatever, unless I just buy the cure for the sausage.

[squirtthecat]

Just to clarify, the D.Q. Curing Salt (pink version) is actually cure #1, correct?

That is correct.

[Habanero Smoker]

If I can't get the flavors I was looking for without using nitrites, I'm thinkin' I should just keep some of it on hand for sausage or whatever, unless I just buy the cure for the sausage.

A little goes a long ways, and these cures have almost an indefinite shelf life; as long as you keep them in an air tight container, and in a dark cabinet. Cure #1 can also be used to cure other meats; such as pork loins for Canadian bacon, or brisket flats or other cuts of beef to make corned beef or beef pastrami, or cure ribs to make Bacon on a Stick.

When I purchase a whole slab; depending on it size I generally can cut it into 3 pieces. Then I use a variation of flavors in each batch of cure to make three different types of bacon. So if you can get bellies fairly easy, sometimes it is fun to experiment. You may want to cure one without a nitrite, to see how you like it. If the flavor is not to your liking for frying, you can always use in baked beans, stews etc.