Supplies for curing?

[dr greg]

I am somewhat new to curing and smoking.  I received an entire pig today and would like to cure the bacon and hams.  I have plenty to do with the sausage however I am at a loss with the bacon and ham. I have been reading the forum's and understand the recipes but I do not know where to get the supplies in  hurry.  Should I freeze and order or can I go to Wal-Mart/ butcher shop et cetera? Meats in coolers now and I am about to start vacu-packin the sausage and cutting the pork chops.  What should I do?

[KevinG]

I'm not sure where you're located, but I know by me, I cannot get any supplies for curing without doing it through the internet.

[dr greg]

To be more specific,
1.I'm Tenpoint's little brother (the good looking one) if that buys any street cred around here
2.I'm dealing with 2 hams 54Ibs, 2 Bacon 17Ibs, 2 Tenderloins 20Ibs, and about 90 Ibs of ground meat
3.I would have asked him but a.he would have said to ask you b. he's sleeping
So I am basically looking for some ideas on what to do with all of this in a short amount of time and zero pre thought.  I have canning salts at home but very limited so looking to get a stockpile and something to use right away.   Thank you and Merry Christmas, I hope you can help.

[dr greg]

I was afraid of that.  How much am I losing by freezing first?  I do have freezer space.

[Keymaster]

The walmart where I live has #1 cure or Pink salt. Other than that and few other things for smoking, it is limited. Sorry I cant help yah much  ???

[GusRobin]

Where do you live?

[dr greg]

Iowa near illinois wisconsin border. 

[KevinG]

I'd sneak over to your brothers house and raid his cabinet. He'll just think the kids got into it. His daughters cranking out bacon for crying out loud.  ;D Butcher & Packer is in Detroit, they might be able to express ship it to you.

www.butcher-packer.com

[GusRobin]

ok that leaves out me meeting you somewhere and giving you some.

[dr greg]

I have been trying to locate my brother all day.  He works crazy hours and is probably sleeping.  I will likely raid his house in the morning if it comes to it.

[squirtthecat]

Dr Greg!  I have one of your Amish hamzillas in my freezer!   Welcome aboard..

That meat locker Chris goes to most likely carries Cure #1.   And whatever butcher he uses..

[KevinG]

Jackson Frozen Food Locker in Jackson Mo also carries it, they look to be a little closer.

http://www.askthemeatman.com/how_and_why_to_use_sodium_nitrite.htm

[dr greg]

Thats exactly what these guys are although this was a sow and not quite as big and not nearly the fat.  They look great.

[BuyLowSellHigh]

Well, if you cant' raid your brother soon enough you can probably find Morton's Tender Quick at a nearby grocery store.  You would need to reformulate your recipe based on Tender Quick's makeup, but that's not too difficult.  If you go that route, holler if you need help and someone will be along to help with the change.

[Tenpoint5]

Little brothers are funny that way they never call unless they need something and then they need it yesterday!!! Greg I can hook you up with some cure for the Bacon. Now them hams will deplete my supply. Maybe you should send one of them down here to me and see what I can do with it!!!