Quickcure .. Trade Cure

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

Quickcure .. Trade Cure

Postby MrB59 » Fri Jan 24, 2014 6:22 pm

Bought a bag of Quickcure for curing meat, in brine or dry cure ie whole bag in 5 gallons of water or, 6.5 lbs in 20lbs of salt for a dry cure.

Can I assume that we just pro rata the quantities to make smaller batches? May be totally obvious answer but do not want to get off to a bad start by cocking it up!

Still waiting for a reply from our local supplier but want to get started with some brine and dry rub over the weekend.

Thanks

MrB
MrB59
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Location: East Durham, UK

Re: Quickcure .. Trade Cure

Postby MrB59 » Sat Jan 25, 2014 1:20 pm

Found the leaflet containing the recipes ... A small ham and a Bacon loin is in the fridge. Roll on 5-8 days process time.

Realised what a daft question it was to ask .. Senior moment I fear!

MrB
MrB59
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Location: East Durham, UK

Re: Quickcure .. Trade Cure

Postby crustyo44 » Sat Jan 25, 2014 7:34 pm

MrB59,
There are no daft questions as far as I am concerned and put this Senior Moment out of your mind as well.
Our bodies might get older but the brain is still operating like 30 years ago.
Cheers,
Jan.
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