Hauke, Gerald
Is this salt that you would use to brine beef brisket to make corned beef?
Answer
Hello Gerald,Quick Cure #1 is what is used for Corned Beef in most recipes, not Cure #2.
Pink Salt Cure #2 Nitrite/ Nitrate
· Mfr: Excalibur
SKU: 410000112
Option
$17.99
1
Ships from: Southern Indiana Butcher Supply
Curing Salt #2. The is the basic cure used for dry curing hams and sausage. One pound is enough for 400 pounds of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Prague Powder #2, Sure Cure #2, Pink Salt #2. For use in dry curing only.
Curing Salt #2 must NOT to be used alone as a dry rub. Proper use of cures is the responsibility of the user.
Ingredients: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD & C Red #3.
- Condition
- New
- Manufacturer
- Excalibur
- Ships From
- Southern Indiana Butcher Supply
- Pickup Available
- The Ferdinand Store
No reviews yet.
to write a review.
Brinkman, Sam·
Am I correct in thinking I can use #2 for dry rubbing a country ham cutting down to joints and packing to remove all moisture and fully drying then smoking and hanging at room temp until ready to use? Im trying to learn curing before days of refrigeration? TIA
Answer
The #2 Cure is the appropriate cure for use in dry curing however it is not used alone but as part of a larger recipe. The #2 is used at the rate of 4 ounces per 100 pounds of meat. Please do your research and understand the proper use of cures before using this product as it can be dangerous to your health.
Robinson, Dan·
Can I use pink curing salt #2 to make venison sticks
Awaiting response
Block, David·
What are the FULL ingredients ofPink Curing salt #2?Beside Sodium Chloride, sodium nitrite, sodium nitrate....which red dye is included?Is there a flow agent?Anti caking agent?Thanks
Answer
The full ingredient list as declared by the manufacturer: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD&C Red #3. No anti-cake or free flow agents are declared.
sanders, jeff·
What is the difference between the quick cure and the pink curing salt? I'm trying to make bacon and summer sausage, which one should I be using?
Answer
Quick cure is a basic 6.25% sodium nitrite cure. It is generally used to produce fully cooked, ready to eat products such as smoked sausages, bologna, franks, summer sausage and the like. It is also used for curing bacon. Finished products are usually perishable and require refrigeration. The Pink Curing Salt #2 is a blend of sodium nitrite and sodium nitrate and is used in dry curing processes. These products are not fully cooked but are air dried for periods of time and when finished may be eaten without further cooking. Examples include fermented sausages and country hams.
to ask a question.
Curing Salt #2. The is the basic cure used for dry curing hams and sausage. One pound is enough for 400 pounds of meat. Use 1 oz per 25 lb of product or 1 level teaspoon per 5 lb product. Also known as Prague Powder #2, Sure Cure #2, Pink Salt #2. For use in dry curing only.
Curing Salt #2 must NOT to be used alone as a dry rub. Proper use of cures is the responsibility of the user.
Ingredients: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD & C Red #3.
- Condition
- New
- Manufacturer
- Excalibur
- Ships From
- Southern Indiana Butcher Supply
- Pickup Available
- The Ferdinand Store
No reviews yet.
to write a review.
Hauke, Gerald·
Is this salt that you would use to brine beef brisket to make corned beef?
Answer
Hello Gerald,Quick Cure #1 is what is used for Corned Beef in most recipes, not Cure #2.
Brinkman, Sam·
Am I correct in thinking I can use #2 for dry rubbing a country ham cutting down to joints and packing to remove all moisture and fully drying then smoking and hanging at room temp until ready to use? Im trying to learn curing before days of refrigeration? TIA
Answer
The #2 Cure is the appropriate cure for use in dry curing however it is not used alone but as part of a larger recipe. The #2 is used at the rate of 4 ounces per 100 pounds of meat. Please do your research and understand the proper use of cures before using this product as it can be dangerous to your health.
Robinson, Dan·
Can I use pink curing salt #2 to make venison sticks
Awaiting response
Block, David·
What are the FULL ingredients ofPink Curing salt #2?Beside Sodium Chloride, sodium nitrite, sodium nitrate....which red dye is included?Is there a flow agent?Anti caking agent?Thanks
Answer
The full ingredient list as declared by the manufacturer: Salt, sodium nitrite 5.67%, sodium nitrate 3.63%, and FD&C Red #3. No anti-cake or free flow agents are declared.
sanders, jeff·
What is the difference between the quick cure and the pink curing salt? I'm trying to make bacon and summer sausage, which one should I be using?
Answer
Quick cure is a basic 6.25% sodium nitrite cure. It is generally used to produce fully cooked, ready to eat products such as smoked sausages, bologna, franks, summer sausage and the like. It is also used for curing bacon. Finished products are usually perishable and require refrigeration. The Pink Curing Salt #2 is a blend of sodium nitrite and sodium nitrate and is used in dry curing processes. These products are not fully cooked but are air dried for periods of time and when finished may be eaten without further cooking. Examples include fermented sausages and country hams.
to ask a question.