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Meat Curing

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.
Sausage Spices     
Curing Salt
(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 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.

Price:  US$1.39 
Quantity:
divider between Curing Salt 1 oz
sausage spices and cures      
Curing Salt
(Item #632-186)

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.

Price: US$4.99 
Quantity:
divider between Curing Salt 16 oz
sausage cures and spices
Curing Salt
(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.

Price:  US$5.99 
Quantity:
divider between Curing Salt 32 oz
Tender Quick
Morton's Tender Quick
(Item #630-812)

A mix of sodium nitrate, sugar and more for curing meat and enhancing the red color of dried meat.
2 lb. package.

Price:  US$6.49 
Quantity:
divider between Morton's Tender Quick 2 lbs
Sugar Cure Sugar Cure SP#10 for Hams & Bacon by Pioneer
(Item #643-920)

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.)

Price:  US$14.99 
Quantity:
divider between Morton's Tender Quick 2 lbs
White Sugar Cure 2 lb
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.
(10% Pump)

Price:  US$19.99 
Quantity:
divider between White Sugar Cure 2 lb

White Sugar Cure-bacon curing brine

     
White Sugar Cure
(Item #632-252)

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.

Price:  US$29.99  
Quantity:
divider between White Sugar Cure!
Cajun Signature Injector - 4 oz      
Cajun Signature Injector
(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.
4 oz.

Price:  US$32.99  
Quantity:
divider between Cajun Signature Injector - 4 oz

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