November 10th, 2005, 11:21 PM
Help, Where can a get curing Salt?
Looked at 3 grocery stores and can't find curing salt. Am making summer sausage. Think I could substitute regular salt? What is curing salt?
November 10th, 2005, 11:36 PM
check local butcher shops, academy, cabelas, bass-pro, sportsman's warehouse....etc. i even saw some at wal-mart(in the hunting section)yesterday.
November 11th, 2005, 12:29 AM
i use "tender quick" its in the salt isle at my local super market......
November 16th, 2005, 10:31 AM
try butcherpacker.com they have all the curing stuff you need
November 17th, 2005, 02:21 PM
Curing salt and table salt are two different things, table salt is sodium and while curing salt has salt in it, the ingredient that does the work in it is either potassium nitrate or potassium nitrate according to what you are trying to cure. A good source of suppliles and information, is ttp://www.sausagemaker.com/ it has everything you need to make any kind of sausage or jerky. You are most likely looking for Insta Cure #1. I hope this helps.
December 2nd, 2005, 10:19 AM
Ok I tried the morton curing salt. Has salt, sugar, and the other 2 ingredients.
Well how much do you use per lb. of meat. I made the brine according to the package. WELL don't. You will end up with little salt blocks. WOW was it salty.
December 3rd, 2005, 01:44 AM
What are you trying to make Mad?
December 5th, 2005, 10:02 AM
Is Pickling salt and curing salt the same thing????
December 5th, 2005, 12:38 PM
December 12th, 2005, 05:35 PM
Come on some has to know!
Originally Posted by Duke12
December 15th, 2005, 01:33 AM
Nope. Pickling salt is non iodized salt. Actually, it is just salt. Table salt is iodized. It has iodine added to it. I guess for better TV reception or something.
Originally Posted by Duke12
On to curing salt.
In my neck of the woods, curing salt is one of two compounds.
You have one compound that has sodium nitrite in a salt base. This is used for cured, cooked meats like bacon,ham, and jerky.
The second compound is sodium nitrate in a salt base. This is used for dry curing meats like summer sausage, and pepperoni. Now that does not mean that all summer sausage, and pepperoni is dry cured. Those were just examples.
I hope that explains it.
December 15th, 2005, 02:26 AM
You can make jerky without the use of curing salts, sugars, and so on. The main thing is to keep the meat at, or below 38 degrees F during the marinating phase.
Originally Posted by madarchery
Using sodium nitrite, the meat takes on a different look, and taste. This also helps reduce the risks of spoiled meat. Cured ham, and bacon are pink looking. Roasted fresh pork is white looking. And, they have totally different tastes. The same thing happens with beef, and venison. I prefer using sodium nitrite in my jerky.
If you want to make jerky without the use sodium nitrite, you can. You just need to make certain that your marinade has a good measure of salty components, and keep the meat below 38 degrees while marinating it. And, you need to dehydrate the meat thoroughly, and quickly. Also, you need to bring the heat up to at least 150 degrees while dehydrating.
PM me and I'll give you a base line recipe.
December 25th, 2005, 07:09 AM
Go to eldonsausage.com if you can't find everything for jerky or sausage making there,you don't need it. Good recipes and processing tips also.
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