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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.
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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.
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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.
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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.)
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Quick Cure by Pioneer (Item #612-066) For curing beef, pork, poultry, fish and game. Adds a pink color and cured flavor. Use 1 tablespoon of quick cure for each pound of meat, rubbing it into the meat thoroughly. Place in food grade plastic bag, tie securely and refrigerate for 4 to 8 hours. A mix of salt, sugar, sodium nitrate, sodium nitrate (preservatives) and propylene glycol. 2 lb. package.
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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)
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Hand Rubbed Low Salt Bacon Cure (Item # 643-919) 2 LB Ingredients: brown sugar, salt, black pepper, red pepper, spices, 0.5% nitrate and 0.5% nitrite, propylene glycol.
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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.
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| 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.
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