Author Topic: Curing Meat!!! (Read 2744 times)

Wyo. Coyote Hunter · « **on:** April 13, 2012, 02:16:43 PM »

We are looking for a product called Sugar Cure and Sugar Cure with Smoke Flavor...we want to cure pork into hams and bacons...We found this on the Mortons Site, but the cost of shipping is horrible...they will not give us locations where this can be purchased in our state or near by states....anyone know where this can be purchased over the counter??...we travel a bit and thought we might purchase it on our trips...OR does anyone know of a suitable substitue product that will work...Thought of Cabela's but haven't been to their store in a while..any help will be appreciated.... $:-\$

Ranch13 · « **Reply #1 on:** April 13, 2012, 02:29:02 PM »

City Market right there in Rawlins should have it. Most grocery stores carry it.

hillbill · « **Reply #2 on:** April 13, 2012, 02:32:26 PM »

you wont find good cure for sale cheap at any of the big stores.the best idea is to research the ingredients and go from there.yu can try ebay which is where i get all my jerky stuff in bulk.i researched cureing of pork last year and it jus seemed like it had too many chemicals and salt that i really didnt want to eat. there are different ways of cureing pork. hot smoking and cold smokeing.cold smokeing seemed the best as it used less chemical but yu have to have the correct weather for it which we dont.

Ranch13 · « **Reply #3 on:** April 13, 2012, 02:47:47 PM »

If City Market doesn't have it, I'ld be really surprised if Conklins in Walden or Ideal in Laramie didn't. Should be in the spice aisle around the canning supplies.

jlwilliams · « **Reply #4 on:** April 13, 2012, 02:50:13 PM »

I get mine at Agway. Usually find it with the canning/ jarring stuff.

tacklebury · « **Reply #5 on:** April 13, 2012, 03:37:34 PM »

Most cures are nothing more than sugar, salt and sodium nitrite (less than 1%) to keep color. Takes about 1 tsp per pound.

Wyo. Coyote Hunter · « **Reply #6 on:** April 13, 2012, 03:47:56 PM »

Thanks guys..I appreciate it..
Ranch13, we checked City Market, but will give the others a check when we get there...thanks again everyone...WCH

Ranch13 · « **Reply #7 on:** April 13, 2012, 03:52:24 PM »

I like to use it without the curing salt (the pink stuff in the little bag) to rub onto elk roast and then smoke them over apple and cherry wood.
Surprised CM didn't have it we used to buy it at the one in Green River .

eye shot · « **Reply #8 on:** April 13, 2012, 05:36:04 PM »

I get my cure at The Sausage Maker. Con Yeager Spices also has cure. Both are online.

bilmac · « **Reply #9 on:** April 13, 2012, 06:14:23 PM »

I saw some just reciently probably at one of the main groceries in Riverton.
There is a place that makes meat curing products across the street from the hospital in River town, but they have never seemed very anxious to sell me anything over the counter.

Wyo. Coyote Hunter · « **Reply #10 on:** April 14, 2012, 05:18:04 AM »

Again thanks for the help!!!!!! We will check these out...

vacek · « **Reply #11 on:** April 14, 2012, 06:03:03 AM »

I live in Ft. Collins and had the same issue. It's an easy fix. I went to my King Soopers (Kroger) and had them order it for me. They called me when it got in and I paid the regular price without shipping. Took about a week. By the way, I tried making buckboard bacon, but failed first time around. I travel too much and it didn't get properly cured, but will try again.

Also, I grew up eating cured Hog Jowl which is really nice. King Soopers orders it in for me, about a case a year, and again no shipping charges, just a phone call telling me its in.

If you have a large national chaing supermarket in your area like Kroger you can have them order about anything you want. I wanted some sodium carbonate (not sodium bicarbonate) for making detergent a few years ago. No problem. Now it is stocked and has become a fairly common shelf item.

Lloyd Smale · « **Reply #12 on:** April 15, 2012, 01:35:06 AM »

keep in mind that when curing or smoking meat that little pink package is there for a reason. cooking meat that way is done at borderline temperatures that dont allways kill whats bad for you. that is the job of the sodium nitrate. If a recipe calls for it USE IT. Your familys health is worth to much.

Ranch13 · « **Reply #13 on:** April 15, 2012, 03:13:45 AM »

Yessir absolutely use the salt peter if "curing" the meat for long term storage, but it's not needed when just using the main ingredients in the mix to coat and flavor a roast or turkey etc for consumption at the end of the day.....sort of like fixin a poor mans prime rib

eye shot · « **Reply #14 on:** April 15, 2012, 10:25:45 AM »

Nitrite-cure " Most inportant of all, nitrite protects the meat products from the deadly toxin known as botulism. The botulism poisoning we are talking about is the most deadly form of food pisoning known to man." Long term storage has little to do with if you do the turkey in a smoke house at too low of temp. You better have it above 140 and be safer at 200.

northkid · « **Reply #15 on:** April 15, 2012, 03:23:00 PM »

Here is a one you will know. And they carry, seasonings and rubs or buy them in the store.

http://www.mortonsalt.com/faqs/meat-curing-faqs

Lloyd Smale · « **Reply #16 on:** April 15, 2012, 11:12:21 PM »

correct answer!

Quote from: eye shot on April 15, 2012, 10:25:45 AM

Nitrite-cure " Most inportant of all, nitrite protects the meat products from the deadly toxin known as botulism. The botulism poisoning we are talking about is the most deadly form of food pisoning known to man." Long term storage has little to do with if you do the turkey in a smoke house at too low of temp. You better have it above 140 and be safer at 200.

Ranch13 · « **Reply #17 on:** April 16, 2012, 02:37:36 AM »

Sorry boys but you don't want the salt peter in that meat when you are smoking it for flavor to be roasted and cooked and ate later in the day.....
Good lord none of you folks know anything about proper slow cooking of roasts, and such?

JBlk · « **Reply #18 on:** April 16, 2012, 03:43:27 AM »

Before you jump into this, either buy or go to the library and get a good book on curing meat.My buddy and I have been doing this for years and we have never had a bad batch.We get allot of our supplies from Allied in Texas and most of our prepackaged cures locally.You can make your own cures by mixing the componets that you desire and add the nitrates that you can buy in bulk.It really takes a very small amount of the nitrate for a twenty pound batch, so a box will last forever.We have also found that by adding a small amount of phosphates to our product that the flavor will be greatly enhanced.Most of the meat that we process is venison and we either buy pork shoulders or a hog to butcher for our mix meat.We even made our own smoker from a old stainless steel refrigerator that works with the best of them.Penzy spice company of Wisconsin handles a large variety and reasonable prices and shipping.You probably have a similar company in your area.Just type into your search engine the product you are seeking and you will have numerous hits.You can also get scads of sausage and bacon recipes by using your search engine.Good luck

Lloyd Smale · « **Reply #19 on:** April 16, 2012, 07:43:29 AM »

sure you can slow cook a beef roast and really not worry about temp but if your fooling with pork youd best have a meat thermometer if your smoking even for eating that day and make sure you at least have it up to 150 degrees and preferably closer to 200. Ive done pork in the smoker without it but im careful about how i do it.

Quote from: Ranch13 on April 16, 2012, 02:37:36 AM

Sorry boys but you don't want the salt peter in that meat when you are smoking it for flavor to be roasted and cooked and ate later in the day.....
Good lord none of you folks know anything about proper slow cooking of roasts, and such?

Ranch13 · « **Reply #20 on:** April 16, 2012, 08:43:59 AM »

Pork? who said anything about pork?

havent got a clue · « **Reply #21 on:** April 16, 2012, 09:01:24 AM »

you can get "pink salt" from http://www.myspicesage.com/ and they ship for free.

Lloyd Smale · « **Reply #22 on:** April 16, 2012, 11:53:23 PM »

Look at the question the original poster asked. Where does it say beef??

Quote from: Ranch13 on April 16, 2012, 08:43:59 AM

Pork? who said anything about pork?

Ranch13 · « **Reply #23 on:** April 17, 2012, 04:05:54 AM »

Guess maybe the confusion started after I posted about using just the flavored part of the mix to season ELK roast along with some smoke..

Lloyd Smale · « **Reply #24 on:** April 17, 2012, 07:52:34 AM »

possibly. You could probably eat that elk raw and it wouldnt hurt you.

Quote from: Ranch13 on April 17, 2012, 04:05:54 AM

Guess maybe the confusion started after I posted about using just the flavored part of the mix to season ELK roast along with some smoke..

Couger · « **Reply #25 on:** April 17, 2012, 08:03:27 AM »

Quote from: Wyo. Coyote Hunter

We are looking for a product called Sugar Cure and Sugar Cure with Smoke Flavor...we want to cure pork into hams and bacons...We found this on the Mortons Site, but the cost of shipping is horrible...they will not give us locations where this can be purchased in our state or near by states....anyone know where this can be purchased over the counter??...we travel a bit and thought we might purchase it on our trips...OR does anyone know of a suitable substitue product that will work...Thought of Cabela's but haven't been to their store in a while..any help will be appreciated.... $:-\$

'Yote Hunter, kind of late to ask this and w/o reading the whole thread, have you looked on eBay for the product you're trying to locate?

Also you can do a "directed search" on eBay for that item, too.

Couger · « **Reply #26 on:** April 17, 2012, 08:07:08 AM »

Quote from: hillbill

you wont find good cure for sale cheap at any of the big stores.

the best idea is to research the ingredients and go from there.

yu can try ebay which is where i get all my jerky stuff in bulk.

i researched cureing of pork last year and it jus seemed like it had too many chemicals and salt that i really didnt want to eat. there are different ways of cureing pork. hot smoking and cold smokeing.cold smokeing seemed the best as it used less chemical but yu have to have the correct weather for it which we dont.

Ha! Great ideas.

Ranch13 · « **Reply #27 on:** April 17, 2012, 08:46:06 AM »

Quote from: Lloyd Smale on April 17, 2012, 07:52:34 AM

possibly. You could probably eat that elk raw and it wouldnt hurt you.]

No it wouldn't hurt you but a couple of bites is probably more than a feller could get swallowed, unless he was starvin...

hillbill · « **Reply #28 on:** August 25, 2012, 12:53:12 PM »

Quote from: Ranch13 on April 17, 2012, 08:46:06 AM

Quote from: Lloyd Smale on April 17, 2012, 07:52:34 AM
possibly. You could probably eat that elk raw and it wouldnt hurt you.]

No it wouldn't hurt you but a couple of bites is probably more than a feller could get swallowed, unless he was starvin...

im not into eatin deer or elk raw but some of the best venison steaks i ever had were basically just scorched good on each side and red in the middle.id only eat meat i shot and processed that way tho.