Brown Cure Packets

Air dried cured Meat Techniques

Brown Cure Packets

Postby Emmett » Thu Apr 18, 2013 3:38 pm

Hello...

I'm new to the forum. I look forward to participating in sausage-making discussions.

Currently I have a question I hope someone can help me answer.

I'm about to cure some Canadian bacon and need a quantity of pink salt cure. I don't have enough on hand but I DO have many packets of "Cure" from sausage kits. It's brown in color and has "CURE" and "PAQUET De SAUMRE" stamped on the packets.

Can I use this instead of pink salt?

Best Regards,

Emmett
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Re: Brown Cure Packets

Postby captain wassname » Fri Apr 19, 2013 3:17 pm

I found this
http://himtnjerky.com/jerky-inst.html

but it says the cure is cream.
You would be best getting in touch with the manufacturers and finding out what percentage of nitrite or nitrate is in the cure then we can advise.

Jim
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Re: Brown Cure Packets

Postby onewheeler » Fri Apr 19, 2013 5:16 pm

Are you sure it's not "paquet de saumure"? Saumure is brine, although Wikipedia suggests it may sometimes be used for a mix of sodium chloride and potassium nitrate.

"Dans l'industrie agro-alimentaire, la saumure contient environ 18 % de sel (chlorure de sodium et nitrate de potassium), 2 à 3 % de saccharose et des polyphosphates de sodium. La transformation du nitrate en nitrite est à l'origine de la couleur des jambons. La saumure est souvent utilisée en charcuterie sous forme d'injections, soit dans les muscles, soit dans les veines, préalablement à l'immersion. Pour les jambons cuits, on utilise une saumure fraîche ensemencée de souches sélectionnées."

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Re: Brown Cure Packets

Postby wheels » Fri Apr 19, 2013 6:30 pm

If it's a seasoning from the Hi Mountain company, then the ingredients are here:

http://himtnjerky.com/instructions.html

The sausage ones are here:

http://himtnjerky.com/sausage-ingr.html

It depends on the type of sausage the seasoning is for, as to whether it contains cure.

HTH

Phil
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Re: Brown Cure Packets

Postby NCPaul » Sat Apr 20, 2013 12:23 am

If you are not sure of what you have, cure or seasoning, and are not sure of the nitrite content, I'd pitch them out, freeze the meat and try when you have everything in hand. Welcome to the forum. :D
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