Is Cure #2 the same as Legg Cure

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Is Cure #2 the same as Legg Cure

Postby Gary.williams933 » Sun Mar 26, 2017 9:11 pm

Hello,

So for my first home cured meat attempt I'm going to make the Coppa as described on page 534 in Home Production of Quality Meats by Stanley Marianski and Adam Marianski.

One required ingredient is Cure #2 which is described as:

1 oz. of sodium nitrite (6.25%)
.64 oz of sodium nitrate
1 lb of salt

I found Legg Cure (6.25%) at my local butcher shop.

My question is, what do I need to add to the Legg Cure (http://www.acleggstore.com/soni4ozbagle.html) in order to make Cure #2 or is Legg Cure considered the same as Cure #2?

Any direction is appreciated.

Thanks!
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Re: Is Cure #2 the same as Legg Cure

Postby NCPaul » Sun Mar 26, 2017 11:27 pm

Welcome to the forum. :D Legg Cure is the same as Cure # 1. Butcher Packer, Allied Kenco, The Sausagemaker and others would all be sources for Cure # 2. Cure # 2 has both nitrite and nitrate; the later provides longer term protection. It's important to use the right one for dry cured projects.
Fashionably late will be stylishly hungry.
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Re: Is Cure #2 the same as Legg Cure

Postby Gary.williams933 » Mon Mar 27, 2017 12:05 am

Thanks for the info. I'll see if I can dig some up here in Denver.
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Re: Is Cure #2 the same as Legg Cure

Postby Gary.williams933 » Tue Mar 28, 2017 5:11 pm

Just an FYI that I was able to find Cure #2 here:

RG Wood Co.
2080 W. Cornell Ave.
Englewood, CO 80110
303-761-0500
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