Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

Q: Can it be used for smoked beef jerky made in an electric smoker?

I see you are getting a lot of different answers. Let me try and clear some things up. A lot of folks either dehydrate or smoke their jerky and it never reaches what would be considered a tempature that would be adequate to kill harmful bacteria. Others smoke or dry their product over that temperature and it would be fine to consume within a couple of weeks with proper storage. I believe the FDA recommends the use of cure #1 and being heated to a temperature over 165°F. Me, I use the cure and dry in my smoker and bring the temp up to 145 in the final stage to my preferred dryness. Don't be afraid to use cure as long as you use it in the proper amount. .025% per pound of meat.

Q: Do you also have to use sea salt in combination with this pink salt?

This isn't salt like sea salt. It's a nitrate used to cure meats like bacon. It's poisonous if taken in more than the recommended amount. You don't have to use salt with it when curing meat but most people do.

Q: What about to make fresh chesse or other kind of chesse do i need it?

I don’t know of any cheese that requires curing salt. You can use any type of non-Iodized salt for fresh cheese making. I’m sure curing salt has other uses but I personally only use it to make homemade bacon.

4.8/5

ID del producto: 726479247

Transacción segura

Detalles

Brand
SPQR
Unit Count
24.0 オンス
Package Weight
0.62 Kilograms
Item Form
Powder
UPC
860001893120

Comprados juntos con frecuencia

Curing Salt No.1. Quick Cure Premium Prague Powder XL 1.5 Pound Bottle by SPQR Seasonings

The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1

LEM Products Natural Hog Casings, 32-35mm, Edible Sausage Casings, Stuffs Approximately 30 Pounds, Great for Sausage Links, Franks, Metts, and More, 6.1 Ounce Package

Descripción

DO NOT CONFIDENCE WITH PINK HIMALAYAN SALT: SPQR Seasoning Pink Hardened Salt #1 or Premium Prague Powder is a mixture of table salt and sodium nitrite (6.25%) to safely cure meat. Application: Pink Calculating Salt #1 is typically used to moisten all kinds of meats (less than 30 days) that need to be cooked before eating. There are thousands of recipes that will satisfy you. SPQR Seasoning, Pink Calurized Salt #1 is perfect for hardening and preserving sausages, white-fish, bacon, salami, jerky, brisquet, pastram, poultry and more. This XL bottle contains enough pink hardened salt to cure hundreds of pounds of meat and is easy to store. Product Features: * XL 1.5 lbs. Unmatched value for cure bottles and hundreds of pounds of meat * Unique flip top cap Two options for pouring or measuring teaspoons directly. * Made of high quality raw materials * Batch tested and color verified for a consistently good looking final product. * PET food grade plastic containers keep food fresh for a long time. * Made in the USA Not all pink hardened salts are created equal: this salt mixture is pink. There are two main reasons. The pink color is absorbed by the meat during the curing process to maintain color and appearance and make it appetizing complete. Our blend and color experts work seamlessly to complete a formula that produces consistent results every time. [Not intended to be used as a table salt] Direct ingestion of this product may be harmful if not used as directed. Be sure to follow the curing recipe. This product is not intended to eat directly, sprinkle with food to add flavor, or use as a table salt. This product is for preserving meat during the hardening process.