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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-16-2018, 07:56 AM | #16 |
On the road to being a farker
Join Date: 05-17-11
Location: Westfield NJ
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You can purchase "pink salt" at either Penzey's or Savory Spice which each have multiple locations nationwide.
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22.5 WSM, 26.5 Weber kettle, Weber Genesis E-310 |
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05-16-2018, 08:06 AM | #17 |
On the road to being a farker
Join Date: 04-21-15
Location: Rochester, NY
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Wow, this is like drinking water from a fire hose. I was "kind of" thinking about easing myself into a little sausage and pastrami making, but now I see that the potential for error is large, and that I need more knowledge ( and a scale ) before I start.
I guess I will pick up one of the books recommended by IAmAMadMan before I get into this. I'll bookmark this thread, so I can find it again, this is a huge forum, and I always have trouble locating threads when I haven't seen them in a while and they move back into the cobwebs. My searches either locate nothing, or a thousand, "hits". A final question: IS Prague #1 equal to Instacure # 1 and "pink salt"? THEN, where does "pink Himalayan salt" fit in? It sounds ( at the moment ) like they are the same. . A "thank you" to all who replied. .
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JBP Last edited by LifeLongWNYer; 05-16-2018 at 08:09 AM.. Reason: Added question |
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05-16-2018, 12:55 PM | #18 |
is One Chatty Farker
Join Date: 06-08-06
Location: Upstate South Carolina
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Sausage making is another DEEP rabbit hole that many have fallen down
http://www.butcher-packer.com/ for example
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Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie-- |
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05-16-2018, 02:29 PM | #19 | |||
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
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Yes, Prague #1 is the same as Instacure # 1. Cure #1 is also known by the following names.... Pink Salt #1, Tinted Cure Mix (TCM), Tinted Curing Powder (TCP), Modern cure. D.Q. powder, FLP, L.E.M. cure, Sure Cure, Fast Cure, or Speed Cure. They are all the same basic formulation and can be used interchangeably. Over the years people have referred to cure #1 as pink curing salt because of it's pinkish tint. Somewhere along the way people started leaving out the use the word "curing", calling it pink salt, causing confusion with pink Himalayan salt. But no, pink Himalayan salt is not a curing salt, it is a mineral salt with a pinkish hue. Himalayan Sheppa Pink Salt - From the Punjab region of Pakistan, about 180 mi from the Himalayas. (It is falsely marketed as being from the Himalayas) Pink Salt was discovered around 326 BC when Alexander the Great stopped to rest and noticed the horses licking the reddish-pink (salt) rocks, but the first written records of mining the salt are from the Janjua people in the 1200s. Granulated Himalayan Pink Salt is commonly used to replace common table salt in cooking, seasoning, and in brines. It is a natural salt high in mineral content and used as a healthy alternative to standard industrialized table salt. Quote:
For a better defined recipe try http://lpoli.50webs.com/index_files/Corned_Beef.pdf or http://lpoli.50webs.com/index_files/Pastrami.pdf . Last edited by IamMadMan; 05-16-2018 at 02:53 PM.. |
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05-16-2018, 03:27 PM | #20 | |
is Blowin Smoke!
Join Date: 04-25-16
Location: Rochester/Finger Lakes NY
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If you can afford to make a pastrami, you can afford the $11.98 to buy a scale from Amazon and they have other uses in the kitchen beside curing. Just one example from a 10 second search: https://www.amazon.com/aiPao-Digital...scale+0.1+gram I would prefer a beginner spend a few bucks on a scale (and books) and learn to cure based on weights and PPM. With a spreadsheet app on your phone and a digital scale it is simple enough to do right my kids can handle it. Why learn bad habbits with inaacurate volume measures when there is a better alternative now?
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[Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24] |
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05-17-2018, 08:37 AM | #21 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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