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 to prevent botulism. This includes smoking, air drying, dehumidifying, etc. Mix this package into 25 lbs. of meat to cure. It will enhance an attractive red color in meat that has been smoked or dried. This product is also known as Prague Powder #1, Instacure #1, TCM (tinted cure mix), DQ curing salt or pink salt.
**Color will vary "not always pink".**
1 oz. package.
This is the same curing salt as above just in a larger package. It will cure 400 lbs. of meat when mixed in.
16 oz. package.
(Item # 632-104)
This is the same curing salt as above just in a larger package. It will cure 800 lbs. of meat when mixed in.
32 oz. package.
Morton's Tender Quick
A mix of sodium nitrate, sugar and more for curing meat and enhancing the red color of dried meat.
2 lb. package.
|Sugar Cure SP#10 for Hams & Bacon by Pioneer|
Use 1-3/4 lbs. per gallon of water for pumping and brining. This is a substitute for Morton's sugar cure which is no longer available.
Ingredients: salt, sugar, propylene glycol, nitrite (preservative), FD&C Red #3.
5 lbs. (2.27 kg.)
White Sugar Cure
(Item # 632-250)
Enough to cure one side of bacon or to be mixed into one gallon of water for a curing brine.
White Sugar Cure
Use 1.5 lbs. cure with 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.
10 lb. package.
Cajun Signature Injector
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.