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Question about Instacure

I bought an extra brisket this weekend to do montreal smoked meat (starting tonight). Yesterday, I bought a bag of instacure at the super store. I had to go back to the butcher counter to ask for it. The guy brought a bag out from what had obviously been a refridgerated section as the bag was cold. I've never seen anywhere that instacure must be kept cold so I am curious if that is the case or, can I just store it in an air-tight container in the cupboard?
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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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Aurora, Ontario, Canada

Comments

  • TjcoleyTjcoley Posts: 3,223
    I've never refrigerated it - would seem ironic to need to refrigerate a product used to cure meat so it doesn't need refrigerated.  Not that it matters to the question, but do you know if it's #1 or #2?
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    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • nolaeggheadnolaegghead Posts: 12,253
    That stuff is 6.25% sodium nitrite and the balance salt sodium chloride.  Very short shelf life relative to the age of the universe, needs refrigeration if you want it to last an extra few billions years. ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    edited July 2013
    Tjcoley said:
    I've never refrigerated it - would seem ironic to need to refrigerate a product used to cure meat so it doesn't need refrigerated.  Not that it matters to the question, but do you know if it's #1 or #2?
    It's a product called Readycure made by Canada Compound; from the research I did it seems to be 1% sodium nitrite.

    image
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • nolaeggheadnolaegghead Posts: 12,253
    @TexanOfTheNorth - you said it was InstaCure and now you're showing ReadyCure.  You need to be very specific about cures - it is dangerous to use the incorrect amount - too little or too much can result in poisoning. I just want to make that clear, this is nothing to play around with.   There's a reason it's only sold diluted with salt, and that's to help protect users from killing themselves.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    @TexanOfTheNorth - you said it was InstaCure and now you're showing ReadyCure.  You need to be very specific about cures - it is dangerous to use the incorrect amount - too little or too much can result in poisoning. I just want to make that clear, this is nothing to play around with.   There's a reason it's only sold diluted with salt, and that's to help protect users from killing themselves.
    @nolaegghead, you're absolutely right. I did screw up my original post by using the wrong product name. Sorry for the confusion. I am following the recipe on this link


    I used the measurements for the readycure product but, somehow, had instacure in my head.

    Believe me, I take this stuff seriously, and do all of my "due diligence" before trying something for the first time.

    I appreciate your pointing out my mistake.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • BigWaderBigWader Posts: 513

    @TexanoftheNorth - The original question about cold/not cold probably has more to do with the department separation at the grocery store.  It would count as sales from the meat department so they need to keep it in there area, but the meat department is always cold - so that's the only place they have.

    I agree Ready Cure is 1% because it can be sold at retail in Canada.  The stuff you can get from spice houses is 6.25%.  There is a company in Burlington - Malabar Super Spice - that has a product called "Sure Cure" - it is 6.25% if you want to get a match to Instacure for easier calculations.

    Instacure is like Kleenex - everyone says Kleenex when what they really want is a tissue.  In meat curing it's an easy slip of the tongue - but unfortunately there are products with a different %age of nitrite and it can make a difference.

    I'll be following your smoked meat project - I really want to do that.

     

    Large BGE

     

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    @BigWader, with regards to the cold storage... I figured that was probably the explanation; just thought I'd ask to make sure.

    I'll let you know how the MSM turns out (in about 2 weeks).

    Hope your Sunday on the Island when well!
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • BigWaderBigWader Posts: 513

    @Texan of the North - was a perfect day thanks - not too many crowds, perfect temp, and well behaved kid that slept all the way home.  We got back on the Gardner at Jarvis, and she was asleep before we got to the Ex grounds.

    :))

     

    Large BGE

     

  • CanuggheadCanugghead Posts: 4,274
    @TexanOfTheNorth, couple of years ago I bought a bag of Readycure directly from Canada Compound warehouse in Woodbridge.  I vaguely recall the sales clerk mentioned it should be stored air-tight, if the colour changed from white to yellow (or something like that) then it's been 'oxidised'? I store mine in a Foodsaver canister.  As for Superstore, I suspect it has to be secured in the butcher's area because they don't want customers to buy it without warning and/or don't want folks in the cooked food section use it accidentally as salt !?
    Do keep us posted of you MSM venture.

    @TexanOfTheNorth and @BigWader, any of you going to Niagara fest Aug 11?  I plan to attend as taster.
    Vaughan, ON
  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    @Canugghead... I'll be there with Mrs. TOTN as a taster as well.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • BigWaderBigWader Posts: 513
    @Canugghead - I don't have any plans to attend - but then again - no plans for that weekend yet.  Wonder if SWMBO would be interested?

     

    Large BGE

     

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