Curing agent differences???

I forget which is which, but, I think #1 is for hot smoked curing only. The other is for dry curing and cold smoking.

start doing some homework and reading here...

Tim,

this in one of the best sites I have found sofar..
over the last couple of years I have used info from here and made a bunch of cured meats and fermented sausages made with recipes from his site..

http://lpoli.50webs.com/page0001.htm

here's a good explanation:
http://curedmeats.blogspot.com/2009/04/critical-ingredient-cure-1-and-2.html
i'm lazy, i use Buckboard Bacon Cure ( https://shop.himtnjerky.com/online/product.php?productid=16239&cat=0&page=1 ), can't go wrong with it.

i fully agree, Poli's site is the best on sausage making..

one more (sorry, lousy phone pics):

CarolinaQue said:

So...I'm doing more and more stuff at home like my own bacon, hams, sausage and such. I've normally not used the curing agents like Prague powder and pink salt and just prepped, cooked and frozen until it's needed. But now, I want to get more into dry curing meats and sausages, which require the chemical additives like the Prague powder and pink salt.

A few questions I have are...what is the difference, and does it really matter? I see Prague Powder #1 and #2, Pink Salt, curing mixes and every thing else. Is there a difference between #1 and #2 Prague powders other than #2 has both Sodium Nitrite and Nitrate? Is one essential for curing a particular type of sausage or meat? Should I but Prague #2 to cover all bases?

What say those with the experience?

Thanks,

Tim

Click to expand...

Prague #1, Instacure #1 and others with the #1 designation are all generally called pink salt. They have 6.25% sodium nitrite, and are used for curing things which will be cooked (to some degree).... like ham, bacon, corned beef, hot smoked sausages, some beef jerky and so on.

Curing salts with the #2 designation have both sodium nitrite and sodium nitrate. These cures are kind of a time release sort of thing, and are used for curing meats which are not cooked, like some Italian hams, or hard salami.

Tenderquick is a cure which contains both nitrites and nitrates, but they are in lower concentrations than the cures above.

All of these can be used for making a pickle (wet cure) or used as a dry cure. Some recipes for sausage will call for them to be added directly. Tenderquick can be used as an ingredient to a simple brine, often just to give meat that nice pink color. The best advice when working with cures is to use a proven recipe, and don't really fool with the cure amounts or the cure time. You can improvise all you want with seasonings though. Although curing is an old art, modern curing methods take into account refrigeration in many recipes... so you are not really doing a "preservation cure" on most things.

lifetime supply

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=56

they carry Tenderquick too but i assume the shipping will be high. Try Wallmart, they use to have it (or http://www.mortonsalt.com/for-your-home/where-to-buy )