Menu
 |
Curing Salt 1 Oz. (Item # 632-026) Curing Salt is 6.25% Sodium Nitrite and 93.75% Salt. It is used at any time meat is not immediately put into a 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".**
|
 |
Curing Salt 16 Oz. (Item # 632-186) Curing Salt is 6.25% Sodium Nitrite and 93.75% Salt. It is used at any time meat is not immediately put into a freezer or refrigerator, such as smoking, air drying, dehumidifying, etc. Cures 400 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".**
|
 |
Curing Salt 32 Oz. (Item # 632-104) Curing Salt is 6.25% Sodium Nitrite and 93.75% Salt. It is used at any time meat is not immediately put into a freezer or refrigerator, such as smoking, air drying, dehumidifying, etc. Cures 800 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".**
|
 |
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. (Item #690-779) This injector is for large turkeys, roasts and hams and will inject up to 5.5 inches deep. Includes a 3" needle with holes on opposite sides to maximize marinade distribution.
|
|
 |
|
|
