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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-01-2011, 10:16 AM   #1
zwylde1
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Default Pink Salt???

Having been inspired by Phrasty's black peppered ham endevour I am going to give this a shot as well. 1 of the ingredients is Pink Salt. I am going to take that it is the "curing" ingredient. But where the heck do I find this? Is it something that they typical grocery stor will carry?
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Unread 12-01-2011, 10:18 AM   #2
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Many grocery stores carry Morton's Tenderquik, which is a curing salt that will work like pink salt.
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Unread 12-01-2011, 10:33 AM   #3
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My understanding is that if you use tenderquick, you must substitute that for the required quantity of salt. I have no idea if it works as well as pink salt. The most widely available pink salt is instacure #1, you can find it anywhere that sells sausage making supplies.
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Unread 12-01-2011, 10:39 AM   #4
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Here's one online source: http://www.butcher-packer.com/index....products_id=56
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Unread 12-01-2011, 10:43 AM   #5
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I found pink salt at a butcher shop, kind of surprising in my small town>
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Unread 12-01-2011, 10:43 AM   #6
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Quote:
Originally Posted by mwmac View Post
That's a good spot, as is this one

http://www.sausagemaker.com/
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Unread 12-01-2011, 10:50 AM   #7
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I was able to get pink salt at my local butcher shop too.
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Unread 12-01-2011, 11:25 AM   #8
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Got some on amazon.com. Make sure you get #1 for doing ham.
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Unread 12-01-2011, 11:31 AM   #9
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check out sausagemaker.com for ingredients and equipment like grinders, stuffers, netting, casings, along with cure #1 and #2.
Cure #1/pink salt is used for bacon, hams, and sausage that will be smoked at low temps (below 100 degrees) and some "hot smoke" products (again, like sausage).
Cure #2 is "time release" for air dried meats from large muscles like parma ham, proscuitto, etc.
Both cures are used to protect against botulism.
Get Ruhlman's book "Charcuterie" or Kutas's book (available from sausagemaker.com)

Tenderquick is a good product, but the directions and amounts are different from making your own cure using "pink salt". I've got both for different projects.
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Unread 12-01-2011, 11:37 AM   #10
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You can buy tenderquick directly from Morton's too...

http://morton.elsstore.com/view/product/?id=21211
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Unread 12-01-2011, 11:43 AM   #11
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This is where I get mine from: http://www.sausagemaker.com/11000ins...153no11lb.aspx
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Unread 12-01-2011, 11:49 AM   #12
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Default I get my salts at Allied Kenco..

and here you can read up a little about it..

http://www.alliedkenco.com/52.aspx


http://www.alliedkenco.com/181.aspx
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Unread 12-01-2011, 11:52 AM   #13
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Allied Kenco is cheaper. You can get as little as 1 oz for .50 or as much as 25 lbs for 27 bucks.... That is a lot of cure.

5 lbs for $7.70

www.alliedkenco.com they call it "cure # 1" instead of insta cure 1 but it is the same thing.
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Unread 12-01-2011, 11:55 AM   #14
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Quote:
Originally Posted by GARNAAL View Post
and here you can read up a little about it..

http://www.alliedkenco.com/52.aspx


http://www.alliedkenco.com/181.aspx
I do too friend! I have used them A LOT over the past several years. They have a little of everything you can imagine too, not just seasonings, cures, and salt. They have dang near anything you could ever need to prepare good eats.

You posted up yours as I was typing mine. Great minds think alike.
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