Beginner Questions

[DarrinG]

Alright I am very new at this home made sausages thing.

The next thing I need to know is what is the difference between

Morton's Quicktender & Instacure #1 & #2 and where can I get it

Also what is Fermento and where can I get it.

I live in Canada so if any of you know of a supplier that will ship internationally that would be great.


Thanks

DarrinG

[othmar]

Hi Darrin G.

I am from Canada too, British Columbia to be exact.

Glad you begin to make your own sausages because it is a great hobby.
In this great forum you will find all the answers to your questions and if not then ask and someone will have the right answer for you.

As for suppliers of sausage making equipment and spices I can recomend Stuffers as one of the best in Canada
http://www.stuffers.com/

And of course there is Franco the owner of this beautiful Forum and Sausagemaking.org
http://www.sausagemaking.org/

I am not sure or Franco delivers worldwide, but I am sure he will tell you.

Regards
Othmar

[DarrinG]

Othmar,

I live in ontario and I have found a place in buffalo, ny where I can get all of my stuff. I usually go down there at least once a year and they have a store.

Thanks

DarrinG

[David.]

DarrinG.

Welcome to the forum. The link below will tell you all you want to know about the Morton Cures. Morton Salt also has an excellent book on curing meats. If you want a copy let me know and I will send you one.

I assume you are from Ontario as you mentioned you drive to Buffalo N.Y.
Ontario is also my home. I use the Tenderquick for making bacon. It is easy to use and the results are always consistant and good. You can buy tenderquick at Sobeys supermarkets. If you need sausage making supplies then go to Highland Farms or Longos. They have sausage casings and rusk.

http://www.mortonsalt.com/consumer/products/meatcuring/

David.

[Ken D]

Hi, Othmar......Another BC'er here...have you experiance with Stuffers' starter culture? Amounts? results? yea? nay? kisses? hisses?
Best, KD

[vinner]

Darrin:

Instacure # 1 has salt and sodium nitrite, for products that will take a short cure and be cooked. Instacure #2 has salt, sodium nitriteand sodium nitrate, for products nreeding longer cures or not to be cooked (such as parma ham, salamis, bresaola).

The nitrites break down into nitric acids, which prevent certain contaminations, over a relatively short periood of time. The nitrates break down into nitrites, then nitric acid, allowing longer curing times.

Be sure to folllow the recipes here or at Len Poli's site ( http://home.pacbell.net/lpoli/index.html )accurately, to keep your products from getting contaminated.

I use Butcher Packer Supply as well, they are very good, as is Franco's suplly site.

My bro lives in Ottowa, owned a restaurant chain there.

[Ken D]

Hio, Darin: Stuffers in Abbotsford markets "prague powder"....the generic term in common use to denote diluted nitrite, (pp #1), and a mix of nitRITE, and nitRATE (pp#2). Diluted to mean the percentage of nitrite, when used in volume suggested on the pack, will give you the required amount of cure. They diluted the salts with common table salt, and dye it light pink, for ID purposes. Instacure would be Mortons' brand name for the prague powder.
The Morton folks' tendercure is the catchall, containing salt, sugar, and cure.
Hope this helps. Best, KD
PS: the above link to mr. Poli's page comes up 404....
html seems to be the culprit... dropping the L for just htm seems to do it.
http://home.pacbell.net/lpoli/index.htm