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We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! 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