Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

JKL ·

About

Username
JKL
Joined
Visits
64
Last Active
Roles
Member
Posts
11

Activity

  • 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