Meat Curing is one of mankind's oldest cooking skills that is still used today. Not only does it keep meat in an edible condition longer, it enhances the taste. Meats that are cured have an extended shelf life and therefore we reduce spoilage. None of us like to throw profits out the back door when our meat spoils.
Curing Salt 1 oz.
(Item # 632-026)
(Curing Salt is 6.25% Sodium Nitrite and 93.75% Salt) Used at any time meat is not immediately put into freezer or refrigerator, Such as smoking, air drying, dehumidifying, etc. Cures 25 lbs of meat when mixed into meat(prevents botulism) Enhances an attractive red color in meat that has been smoked or dried. Also known as Prague Powder #1 or instacure #1 or TCM (tinted cure mix) or DQ curing salt or pink salt.
Color Will Vary "not always pink"
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Curing Salt 16 oz.
(Item # 632-186)
Cures 400 lbs of meat when mixed in. Similar to Prague Powder or Instacure. Color will vary "Not Always Pink"
Curing Salt 32 oz.
(Item # 632-104)
Cures 800 lbs of meat when mixed in. Similar to Prague Powder or Instacure. Color will vary "Not Always Pink".
Morton's Tender Quick 2 lbs.
(Item # 630-812)
A mix of Sodium Nitrate, Sodium Nitrite, Sugar and more for curing meat and enhancing the red color of dried meat
White Sugar Cure 5 lb.
(Item # 632-250)
Enough to cure one side of bacon or to be mixed into one gallon of water for a curing brine.(10% Pump)
White Sugar Cure 10 lbs|
(Item # 632-252)
Use 1.5 lbs cure w/ 1 gallon water
brine.( 10% pump). That brine will cure 250 lbs of meat if injected into the meat in a 10% amount.(each piece of meat must have 10% curing brine injected into it.) Then the whole batch must be covered with more of the 10% solution for about a day. After the day, you will want to soak and rinse the salt from the meat at least twice until it is palatable.
|| ||Cajun Signature Injector - 4 oz|
For large turkeys, roasts and hams. Injects up to 5.5 inches deep.
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Was Last Modified
On Mar 7, 17
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