Thread: Getting Cured..
View Single Post
Unread 10-04-2012, 08:46 PM   #1
On the road to being a farker
Join Date: 07-09-08
Location: Torrance, CA
Downloads: 0
Uploads: 0
Default Getting Cured..

Ok.. I'm ready to dive into some basic curing.. I'd like to do some pastrami or perhaps corned beef and would also like to try my hand at bacon..

So, I see lots of different 'cures' out there -- Morton, DC/DQ, etc.. Since I can't seem to find any locally I'm going to mail order -- the place I was going to get some from (Butchers & Packers) has Morton's Tender Quick, DC curing salt (pink) & DC Curing Salt #2 (yellow), brown sugar cure and a few others..

I was reading that DC Curing Salt is the same as Cure #1 (whatever that is).. So, IF I'm going to order some curing salts just to have around the house, I was planning on at least getting some Tender Quick -- what else should I get? Perhaps the DC Curing Salt (aka Cure #1).. Should I get anything else (that's cheap!)? (e.g. Pickling spice,etc)?

Also, once I get it, is it OK to keep on the shelf (does it have a shelf life?) or should it be stored in the freezer?

osx-addict is offline   Reply With Quote