progue powder # 1
- Thread starter madmac
- Start date
Greenfields
CGN Regular
- Location
- Lower mainland BC
Find a butcher shop in your area that makes their own cured meats. Ask them for nitrate, fs cure, instacure or prague powder. All the same stuff. The local guy here will just give you a bag of it. Stuff is cheap like borscht.
Halford Hide, or CTR refrigeration also have it mail order, under the name FS cure.
If you can't find that the local grocery store may have Morton's Tender Quick. It is a mixture of salt and nitrate. Out here we find it in the spice isle of the store. It's in a blue bag with gold writing on it. Roughly 2 pounds or so.
HTH
Halford Hide, or CTR refrigeration also have it mail order, under the name FS cure.
If you can't find that the local grocery store may have Morton's Tender Quick. It is a mixture of salt and nitrate. Out here we find it in the spice isle of the store. It's in a blue bag with gold writing on it. Roughly 2 pounds or so.
HTH
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There are several cures out there by different names the most common are cure#1 and cure#2 they have different applications
cure#1 usually containd 6.25% of sodium nitrite and is used to cure, hams,bacon,cooked sausages
cure#2 is a 6.25% mix of sodium nitrite and sodium nitrate, this is used to cure dried style of sausages such as pepperoin,salami, parma style ham.
As each make of cure may vary in the nitrite/nitrate strength YOU MUST FOLLOW THE MANUFACTURES INSTRUCTIONS AS TO USE>
cure#1 usually containd 6.25% of sodium nitrite and is used to cure, hams,bacon,cooked sausages
cure#2 is a 6.25% mix of sodium nitrite and sodium nitrate, this is used to cure dried style of sausages such as pepperoin,salami, parma style ham.
As each make of cure may vary in the nitrite/nitrate strength YOU MUST FOLLOW THE MANUFACTURES INSTRUCTIONS AS TO USE>
