For use with jerky, summer sausage, snacksticks, and other smoked products.
Use 1 oz. per every 25 lbs. of meat or 4 oz. per every 100 lbs. of meat
16 Oz. Cure
Also known as:
Tinted curing mixture (TCM)
Tinted curing powder (TCP)
Prague powder #1
Pink curing salt
Use this cure when following older recipes calling for...
FACTS ABOUT COUNRTY CURED BACON
Country cured bacon is cured or preserved by the application
of a dry mixture of salt, brown sugar and pepper to the
surface of the meat.To anyone who is familiar with true old
fashioned cured bacon, the resulting...
ENCAPSULATED CITRIC ACID
Do not mix encapsulated citric acid with meat until after grinding because the citric acid is in a capsule form and you may break some of the capsules when grinding and your PH level may be lowering before you...
You will need:
5 Gallons of ice cold water (35-40°)
5 lbs. Maple Cure #159 (02-0021) (or 8-3/4 lbs. #784 sweeter than sweet cure 02-1039)
Suggested Procedure: Mix thoroughly. In the...