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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

JKL ·

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JKL
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  • I have been doing much reading in this forum about the use of READY CURE. Many Thanks for all the info especially STEVE FROM CALEDON - Cheers.
    I am also from Ontario and agree that the Prague Powder or Pink # 1 is next to impossible to find, but thanks  to this forum I was introduced to READY CURE as a substitute.
    In regards to Canada Compound only selling Pink # 1 in 25kg bags, somebody made the joke about splitting one. That might be an option, as I know several people im my area that would probably be interested in a idea.
    Anyways, my question about the use of READY CURE is : Do you need to add the salt to the cure that the recipies calls for when using the ready cure vs. Prague Power # 1? and if so - at what rate?

    Any & all help or ideas will be awesome
    Thanks
    May 17