Sausage Cure (pink stuff)

[scrotcaster]

Hello,,,

Anyone know were I can get sausage cure salt, pink stuff in Bismarck? What is the ratio for the stuff?
I got some seasonings from owens bbq but think I need to add the pink cure to it...

Thanks

 

[snow]

If you have a hmong grocery store in town they'll have it.I use the stuff on my duck kabobs,damn good with chicken/pork as well.

 

[Account Deleted]

It's not pink but Butcher Block in Mandan has that. Or you could just use TenderQuick. All my family ever used for many, many years of sausage making.

 

[deleted member]

i thought the owen's bbq mixes had cure in them. no?

 

[BDub]

i thought the owen's bbq mixes had cure in them. no?

I thought so too. Check his website. It says a packet comes with.

[h=2]Jerky mixes the EASY way! All jerky mixes come premeasured for 5lbs. of meat. Seasoning packet and a cure packet included with easy directions to make whole muscle or ground jerky. Can be used in your smoker, oven or dehydrator. [/h]

 

[scrotcaster]

I got the country sausage and the lady said I would have to add it, if i am to smoke and freeze,, but i believe the bacon season i got came with it...

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It's not pink but Butcher Block in Mandan has that. Or you could just use TenderQuick. All my family ever used for many, many years of sausage making.

Really ? I could use quick tender instead of the cure and i would be fine? or would i need to feed to the inlaws first to make sure j/k

 

[Tymurrey]

Same thing I found this weekend with the country style seasoning also, I just went to the local supermarket and got some sausage seasoning for 25lbs of meat and used the cure packet out of that.

First batch came out of the smoker late last nite, temp probe went screwy on me but it didn't seem to over cook just dried down alittle more than I liked, the cervelat summer sausage turned out great. Philly cheese steak brats are excellent and used the chipotle wildfire snack stick seasoning for a spicy sausage and that turned out great as well.

 

[Account Deleted]

I got the country sausage and the lady said I would have to add it, if i am to smoke and freeze,, but i believe the bacon season i got came with it...

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Really ? I could use quick tender instead of the cure and i would be fine? or would i need to feed to the inlaws first to make sure j/k

Not picking up what you're throwing down chief.

 

[BDub]

I downloaded the brat file and it says that brats are considered fresh so no packet of cure. The sausage file did not state that? So I guess it would be the same.

 

[nxtgeneration]

I downloaded the brat file and it says that brats are considered fresh so no packet of cure. The sausage file did not state that? So I guess it would be the same.

I did the sconny style brat. Cure does not come with it. If you are wanting to smoke i would add cure/tender quick.

 

[Sluggo]

Hello,,,

Anyone know were I can get sausage cure salt, pink stuff in Bismarck? What is the ratio for the stuff?
I got some seasonings from owens bbq but think I need to add the pink cure to it...

Thanks

Purdy sure I saw that at 1 of the 3 grocery stores I frequent. They had a canning section. So it was either Dans, Cashwise or Walmart and I am 80% sure it was at Dan's south.

 

[Lycanthrope]

I read somewhere that the cure stuff isnt exactly good for you... Anyone know more about this?

 

[Fly Carpin]

There are some studies that say we get more nitrite from the naturally occuring nitrates in the fresh vegetables we eat than we could every possibly get from cured meat. That said, I'll take the risk of nitrite induced health issues over Clostridium botulinum ​any day.

 

[Kickemup]

I read somewhere that the cure stuff isnt exactly good for you... Anyone know more about this?

Back yard beehives
Mexican vanilla
And that thing in your profile picture are not good for u either. But u have no problem with that. :;:howdy

 

[Lycanthrope]

Back yard beehives
Mexican vanilla
And that thing in your profile picture are not good for u either. But u have no problem with that. :;:howdy

Beehives good, honey yummy....

 

[Kurtr]

Back yard beehives
Mexican vanilla
And that thing in your profile picture are not good for u either. But u have no problem with that. :;:howdy

dont forget pickling with water softner salt

 

[MuskyManiac]

Cure #1 and Tender Quick are not the same. Tender Quick will not give you that pink color and "cured" taste like Cure #1. You don't want to mess around with adding too much Cure #1, however. You would be surprised to know how little is used on a pork belly when making bacon. If you're doing a brine you add quite a bit more. Make sure you use some tried and true recipes and EXACT amounts of cure.

 

[Bowhunter_24]

Just cook it. I hate the pink stuff

 

[deleted member]

ya. i wouldn't mess around with adding tender quick to a premix. i would imagine it would completely throw off the saltiness.

 

[NodakBuckeye]

There are some studies that say we get more nitrite from the naturally occuring nitrates in the fresh vegetables we eat than we could every possibly get from cured meat. That said, I'll take the risk of nitrite induced health issues over Clostridium botulinum ​any day.

Amen to that! Instacure #1 and #2 are 1 level tsp.per 5lbs meat. Do not need either if freezing and cooking fresh, need #1 for summer type sausage, corned beef, stuff that is smoked and brought to the 140-160° range. Need #2 for dry aged meats, cold smoked, etc... it is bad if used like regular salt thus the reason for the pink color. Tender quick can make the meat really, really salty.

Instacure is 6.25% sodium nitrite, same stuff is in Tender Quick. You use more volume of tender quick cause Morton is in business to sell salt. It contains both sodium nitrite and nitrate and will indeed turn the meat you are curing pink.