Curing salt ?

[Smokey]

Where can I buy small quantitys of Nitrite type curing salt, The butcher?
or is there a shelf product out there?

Thanks

[Captain Cook]

Try your local butcher first and ask him for some tips.
You can call Myosyn Industries Ph (07) 3868 2377. They are in Eagle Farm, they make a lot of different cure blends and should be able to give you some great advice. Don't forget to let us know what happens.

Cheers
Phil aka Captain Cook

[titch]

Any update on this?
I am after salt >
Cheers.
Titch

[MrBrown]

I went to my butcher, asked for a kilo. No worries, $3.50 thanks see ya later

I also bought some saltpetre online

[titch]

Do we have any contacts we can click on?
Cheers.
Titch

[MrBrown]

I use http://www.mistygully.com.au

[MrBrown]

BTW, if you use kwikcurit you're buying some extras as well as curing salt. OK if you want it but not everyone's ideal

[Captain Cook]

EAM Sales in Bundaberg QLD

http://www.sausagemaking.com.au/shop/in ... j810j788r2

I use EAM sales for my sausage making supplies. I have no problems with them. They do what they promise.

Cheers

[Mountain Mick]

Yes Captain Cook,
I like EAM and it great now there are only a few hour drive away,for picking up big items. MM

EAM Sales in Bundaberg QLD

http://www.sausagemaking.com.au/shop/in ... j810j788r2

I use EAM sales for my sausage making supplies. I have no problems with them. They do what they promise.

Cheers

[titch]

Thanks gentlemen.
I want to try making Ham.
Titch

[Mountain Mick]

Hi

I have use EAM Kwikurit Pineapple Cure on pork to make pineapple cured hams , it's is stated on they web site Add to brine mix Use in beef,

and they KWIKURIT Maple (Complete) also is great, Add to water Use in pork and beef

and KWIKURIT Ham & Bacon Californian Add to brine mix Use in pork and beef,

Maybe not as nice as my Dad's brine but still ok. MM

Thanks gentlemen.
I want to try making Ham.
Titch

[chief charcoal]

Hi Mick,

Iam guessing that you use a brine pump to inject this KWIKURIT or do you just leave in brine bath?
Or all of the above?
Mike

[Mountain Mick]

Hi Chief Charcoal,

I use a brine pump to inject (Brass hand brine pump bought back in 1981) vern with my Dad's brine I still inject , especially a long the bone and in and around the joints, as this is were it go off and nothing worst them curing a nice ham and smoke it just the way you like it and cut the ham and for the joint area a smell that makes you sick, as my Dad (R.I.P) would tell my constancy trust your nose if the ham smells off or rank, dump it and DONOT eat it. If it smells sweet and nice fresh ham smell, tuck in and eat up, MM


I use is for my hams and bacon and some time I brine pure pork sausages as well.
Prepare brine from 2kg coarse salt, 2kg brown sugar, 80/100g QuickC ure (original saltpetre), 3 litre of beer/stout or cider, 1.5kg black treacle or molasses and 20 to 40 juniper berries and 40g crushed black peppercorns. One 750ml bottle Worcestershire sauce 10 litres of water. Once this is done the brine should be boiled and skimmed until the liquid is clear. Let cool (we then put in cold room,) then we pump the brine in along the bone and in the joints of the leg and also in to the meat as well, then is brine for 5 to 7days for bacon and 7 to 10 days for ham then then hang and drain for 24 hours in cool-room before we hot smoke until the temperature of the internal is 160 ºF (71°C) and hold this temp for at least 30 minutes. hams are triplied smoked

Hi Mick,

Iam guessing that you use a brine pump to inject this KWIKURIT or do you just leave in brine bath?
Or all of the above?
Mike

[chief charcoal]

Mick,

Thanks for that info.I think I will need a bigger fridge if I start injecting,brining my own hams.

Mike

[titch]

What exactly is curing salt as compared to Nitrate,I am a tad confused.
Titch