Closed - Group Buy - Curing Salt are IN!

[NASH]

I'm ordering some curing salts soon, specifically Morton Tenderquick as seen here: http://windsorsalt.elsstore.com/view/pr ... 1&cid=5011" onclick="window.open(this.href);return false;

Usage rate on it is 1 tsp per 1 lb of meat so it goes a LONG way and is dirt cheap.

Post here if you want to grab a bag or 2 to save on shipping





Orders so far:

akr71 x 1
Mr X x 1
Andrewtrsmith x 2
vgoreham x 1
Nash x 2
Rasp x 1
Keggermeister x 1
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9

[akr71]

Am I reading that right - $4.49 for 2lb? Count me in for one bag.

[mr x]

I'm in on this one as well. 1 bag.

[andrewtrsmith]

I'll take 2 bags please.

[vgoreham]

I'll take one too.

[RubberToe]

Interesting, that has sodium nitrite AND sodium nitrate in it. Usually these curing mixes only have one or the other, nitrite for things like jerky marinade, nitrate for sausages, pepperoni, etc that have the salts mixed into the ingredients. The sodium nitrate is slow release, the sodium nitrite instant.

I use an insta-cure type salt like this for my beef jerky (I haven't made sausage, etc):

http://www.butcher-packer.com/index.php ... ucts_id=56

Got mine on ebay:

http://cgi.ebay.ca/DQ-Curing-Salt-Jerky ... 0436426265

It will last a long time!

-Rob

[NASH]

Usually these curing mixes only have one or the other, nitrite for things like jerky marinade, nitrate for sausages, pepperoni, etc that have the salts mixed into the ingredients. The sodium nitrate is slow release, the sodium nitrite instant.

I use an insta-cure type salt like this for my beef jerky (I haven't made sausage, etc)

The sodium nitrate is to increase shelf-life a little, it'll break down into nitrites and is completely safe used in concentrations as directed, it's a popular curing salt.
Nobody sells Mortons locally and I prefer it over Instacure. I have Prague Powder that I use for some things too, it's identical to Instacure, you can buy it from Brothers on Agricola for less than $2/lb and at 1 tsp/5 lbs of meat it lasts a LONG time.

[NASH]

Updated the OP with orders

[RubberToe]

OK, I'd like to try this stuff out. Count me in for 1 bag, please!

[NASH]

OK, I'd like to try this stuff out. Count me in for 1 bag, please!

Done

[andrewtrsmith]

4 more bags and we can take advantage of the dozen discount

[NASH]

Anyone else want some?

I'll likely order soon....

[Keggermeister]

I'm in for a bag!

[NASH]

I'm in for a bag!

Very good. You want to buy one of the briskets too? About $35 for a 12 lb'er - on hand now.


Sent from the hop-phone.

[Keggermeister]

NAh, Next time maybe. I still have a 2 lb piece in the deep freeze.

We had one this week actually, Braised it in homemade BBQ sauce for 10 hours. Reduced the sauce and pulled it good. Heaven on a bun!

[NASH]

Okay guys, this comes to $12/bag after shipping, taxes and duty! I'm still in but thought I should post this up before I pull the trigger to let everyone know

[RubberToe]

Shipping is nuts. I'm still in I guess.

[akr71]

Shipping is nuts. I'm still in I guess.

ditto - curing salt is still 3 or 4 bucks at the grocery store (when I can find it) for a little spice shaker sized bottle. A pound is gonna last me a good long while...

[vgoreham]

Still in.

[andrewtrsmith]

I'm still game

[NASH]

The order is in!

[NASH]

And now the order really is in...in my hands! We need to figure out how to get this all distributed! $12 per 2 lb bag

I also grabbed an extra copy of Morton's 'Home Meat Curing Guide' if anyone wants one.

[akr71]

Come Hell or high water, I'm making it to the July meeting (I've already booked the Tues & Wed off). If you can hold onto mine until then, I'm sure I'll need lunch/supper and I can take mine off your hands then. I can EMT you anytime after Thurs or give you cash when I pick it up.

Unless Chalmers is on the road to NB anytime soon.

[NASH]

Or I could bring it down with me tomorrow so you can start making bacon asap!!!

[Keggermeister]

do you have it at work?