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<blockquote data-quote="ItemB" data-source="post: 84716" data-attributes="member: 552">Old thread revival.What type of cure should a guy use #1 or #2 if going to smoke at a low temp like this for a few hours, then freeze and fully cook at a later date. Also one of the old time recipes I have calls for micro pickling or freeze em pickle for the cure, anybody still use this or are the newer cures better?This is what is in Freeze em pickle FREEZE-EM PICKLE • HR02991 • 50# box/R01937 • 25/1# bagsIngredients: Salt, Sodium Nitrate (12.0%), Sodium Nitrite (1.50%), Dextrose, with not more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.Use: Up to 1# per 100# meat, and up to 58# per 100 gallons pickle for 10% pump.</blockquote>

[QUOTE="ItemB, post: 84716, member: 552"] Old thread revival. What type of cure should a guy use #1 or #2 if going to smoke at a low temp like this for a few hours, then freeze and fully cook at a later date. Also one of the old time recipes I have calls for micro pickling or freeze em pickle for the cure, anybody still use this or are the newer cures better? This is what is in Freeze em pickle [FONT=sans-serif]FREEZE-EM PICKLE • H[/FONT] [FONT=sans-serif]R02991 • 50# box/R01937 • 25/1# bags[/FONT] [FONT=sans-serif]Ingredients: Salt, Sodium Nitrate (12.0%), Sodium Nitrite (1.50%), Dextrose, with not [/FONT] [FONT=sans-serif]more than 2% Propylene Glycol and Sodium Bicarbonate added to prevent caking.[/FONT] [FONT=sans-serif]Use: Up to 1# per 100# meat, and up to 58# per 100 gallons pickle for 10% pump. [/FONT] [/QUOTE]

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