Please help me out

Chez Bubba · May 17, 2006, 05:00:06 PM

I haven't explored this arena of the smoking arts yet but plan to in the future. Before I do, I will certainly read these threads voraciously. However, I have an immediate need.

An Aussie gent currently in Korea wants to place an order for a smoker, a bunch of wood, accessories & stuff. One thing he would like me to purchase & send him is "6 packs of your best advised cure".

Problem is, I don't have knowledge in this area. What do you experts think I should send him?

TIA,

Kirk

BigSmoker · May 17, 2006, 06:58:21 PM

CB,
Mallard turned me on to the maple sugar cure from Butcher & Packer. It is used dry and does not require pumping ;D on pork loins or pork tenderloins. HTH.

Oldman · May 17, 2006, 11:06:54 PM

I'm no expert but I like that BuckBoard Bacon cure.

MallardWacker · May 18, 2006, 06:03:01 AM

Kirk,

Like BigSmoke said...The best place to buy dry cure is at ?>>>http://www.butcher-packer.com/pg_curing.htm. Good fast service and cheap, and may I recommend the "Country Brown Sugar" and the "Maple Sugar" cures. Between the two you can do a lot. And did I say CHEAP and you get enough to do around 50lbs of meat per bag.

whitetailfan · May 18, 2006, 08:09:22 AM

Did he give you any indication on what he would like to do?

BigSmoker and Mally have it right on with the Maple Cure. A little birdie sent me some and I use it on Belly Bacon to die for. Agree with Olds on BBB for shoulder. Now for my smoked chops or something else he may wet brine, you should send a package of Tenderquik. If its sausage, he may need some prague #1, nice thing about that is its so potent, you only need a couple oz to cure a half ton load of meat, so you could just toss that in as extra.

I'm leaning toward a combo of all these pro's recommendations - 4 B&P's maybe half maple half country brown...one BBB...one Tenderquik...and a package of prague#1

Bassman · May 18, 2006, 08:13:00 AM

I like BBB cure for bacon & Prague powder for sausage. I really haven't cured anything else.

Phone Guy · May 18, 2006, 09:39:29 AM

The only thing I use now is 1/2 cup Mortons Tenderquick and 1/2 cup brown sugar. slice shoulder so it's half the original thickness coat the meat with the cure and place in zip locs for a week turning over once. Soak for a couple hours, pat dry, coat with honey and smoke it. Internal 140. I still have BBB I have tried. It works fine as well.

Biggun · May 18, 2006, 11:21:28 AM

Boy, is my face red! :-[ Saw an "Aussie gent" traveling in "Korea" and looking for a "cure"...was gonna say penicillin, if you're not allergic, silly!

MallardWacker · May 18, 2006, 11:39:58 AM

Quote from: Biggun on May 18, 2006, 11:21:28 AM
Boy, is my face red! :-[ Saw an "Aussie gent" traveling in "Korea" and looking for a "cure"...was gonna say penicillin, if you're not allergic, silly!

I see that you and Kirk are going to get along together quite well.

iceman · May 18, 2006, 12:11:04 PM

No one told me there was a cure for an Aussie. Just kidding mate. :D ;D

jaeger · May 18, 2006, 09:11:42 PM

Chez,

Butcher Packer for brine cure and quick cure are your best bet.
High Mountain makes a variety of cures and they are usually available at most sporting good stores and some of the stores that sell nice grilling equipment. They have cures for poultry, jerky and sausage making kits. A lot depends on what ails him :o