wnkt
is Blowin Smoke!
- Joined
- Jun 8, 2006
- Location
- Upstate South Carolina
I have been having a very hard time trying to find any curing agents for making corned beef/buckboard bacon or what ever.
The only thing I can find is cure for making jerky. Actually I was given a kit that had 5 different jerky flavors for making like 5 pounds of each flavor. It was the Hi Mountain brand I believe. The kit comes with a small ziplock bags, one each for the cure and one with the spices for the separate flavors.
Ok, now here's the question....Can I use the cure just sprinkled on a whole piece of meat like a brisket? And I assume it needs to sit in the cure for a while since it is made to work with just thin slices.
And the cure is several years old...but its made to kill nasty germs and keep them away ...so it shouldnt go bad....right?
What Say you oh great experts? :-D
The only thing I can find is cure for making jerky. Actually I was given a kit that had 5 different jerky flavors for making like 5 pounds of each flavor. It was the Hi Mountain brand I believe. The kit comes with a small ziplock bags, one each for the cure and one with the spices for the separate flavors.
Ok, now here's the question....Can I use the cure just sprinkled on a whole piece of meat like a brisket? And I assume it needs to sit in the cure for a while since it is made to work with just thin slices.
And the cure is several years old...but its made to kill nasty germs and keep them away ...so it shouldnt go bad....right?
What Say you oh great experts? :-D