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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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 2014