+
Home Cooking

Curing meats at home

porker | Mar 21, 200809:44 AM     16

[We've moved this subthred from this thread on the Boston board http://www.chowhound.com/topics/499967 -- THE CHOWHOUND TEAM ]

I think saltpeter (sodium Nitrite) is difficult to get because of its toxicity. This as well as the relatively small amounts needed for curing prompted the making of "instacure" or "prague powder" which is sodium nitrate diluted to 6.25% with salt (they color it pink so you can tell it apart from regular salt)
I live in the Montreal area and have had a hard time getting the stuff as well. When I do find it, the markets charge a ridiculous amount.
I contacted the SausageMaker out of Buffalo (sausagemaker.com or 888-490-8528) and purchased a pound of pink salt (instacure #1) for $9. I went throught the 1lb rather quickly making bacon, hams, and corned beef. Just recently bought a 5lb pail for $18. It should last awhile.
And yes, the curing will result in that great color.

Maybe post a picture of your final result?

gl

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Make Your Sugar Cookies Taste Better
Guides

How to Make Your Sugar Cookies Taste Better

by Amy Sowder | Sugar cookies often look prettier than they taste. Now that's not right. With cookie season well under...

Christmas Cheesecake: The Most Wonderful Dessert of the Year
Explainers

Christmas Cheesecake: The Most Wonderful Dessert of the Year

by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...

11 Gluten-Free Cookie Recipes for the Holidays
Recipe Round-Ups

11 Gluten-Free Cookie Recipes for the Holidays

by Vanessa Simmons | Christmas cookies, holiday cookies, winter treats—whatever you want to call them, they used to be...

13 Perfect Christmas Desserts That Aren't Cookies
Recipe Round-Ups

13 Perfect Christmas Desserts That Aren't Cookies

by Jen Wheeler | Christmas cookies are one of the reasons to love the season, but holiday desserts do not stop at the...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.