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READY CURE vs PRAGUE POWER # 1 (PINK)

JKL
JKL Posts: 20
in EggHead Forum
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 iN 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
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  • Little Steven
    Little Steven Posts: 28,817
    The Readycure is mixed to a 1% nitrite content. I hurt my head doing arithmetic for hours till it came to me that the ratios of the pink salt to kosher salt in the recipes came out to real close to 1% also. Just use the cure as it is in the amounts on the bag...no Kosher salt.

    Steve 

    Caledon, ON

     

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  • buzd504
    buzd504 Posts: 3,877
    Pink salt is readily available in reasonably quantities on Amazon.
    NOLA
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  • Little Steven
    Little Steven Posts: 28,817
    buzd504 said:
    Pink salt is readily available in reasonably quantities on Amazon.
    It's a regulated substance in Canada. Thankfully our government protects us from our own stupidity. The process of natural selection is slightly disrupted but we haven't had a case of anyone ingesting 2 pounds of pink salt and dying since this legislation was enacted. Returning from the US yesterday I was forced to surrender to the crown 150 pounds of Scott's Turf Builder. I was forced to stand in front of my truck, empty my pockets and watch my vehicle torn apart. I was unaware that, although I could legally bring both the herbicide and the fertilizer, I couldn't bring them backed pre-mixed. Fortunately they didn't arrest me and the environment is safe.

    Steve 

    Caledon, ON

     

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    What Steven said. Once you've spiced your meat (assuming you're making sausage) you can fry up a small sample patty and adjust seasoning for taste.
    ---------------------------------------------------------------------------------
    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
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  • SenecaTheYounger
    SenecaTheYounger Posts: 368
    edited May 2014
    Ready cure is a cure.  Pink salts are an ingredient in cures.

    Think of a cure like a cake mix.  That's all you need to cure (or bake a cake).  In addition to the nitrite, some have salt and sugar, and some have simply just salt.  But they are premixed. They are ready to cure.

    But pink salts alone are basically only one ingredient of that hypothetical cake mix. You would need to add both salt and sugar for it to comprise a cure.

    Morton's Tenderquick has both salt AND sugar (in addition of course to the nitrite and nitrate), and is a 'cure'.

    Ready cure sounds like it is simply the salt and the nitrite, which would mean you would add sugar and other flavors. Technically you don't need the sugar, so it can be considered a cure too.

    As always, follow the directions on the cure you have on hand. If you do not have a cure, but have pink salts, follow a trusted and tested cure recipe.
    -------------------------------------------------------------------------------------------------------------------------------
    Copia ciborum subtilitas impeditur

    Seneca Falls, NY

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  • Little Steven
    Little Steven Posts: 28,817
    The nitrite salts don't have to be dyed pink in Canada because the concentration is low. Readycure looks like Kosher salt.

    Steve 

    Caledon, ON

     

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  • JKL
    JKL Posts: 20
    All great info & thanks to the input. I am glad i posted this question here.
    As per the bag of Ready Cure indicates & info on this post - 2 lbs ready cure to 100 lbs meat = 3.2 oz to 10 lbs meat.

    Cheers

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  • buzd504
    buzd504 Posts: 3,877
    Little Steven said:
    It's a regulated substance in Canada. Thankfully our government protects us from our own stupidity. The process of natural selection is slightly disrupted but we haven't had a case of anyone ingesting 2 pounds of pink salt and dying since this legislation was enacted. Returning from the US yesterday I was forced to surrender to the crown 150 pounds of Scott's Turf Builder. I was forced to stand in front of my truck, empty my pockets and watch my vehicle torn apart. I was unaware that, although I could legally bring both the herbicide and the fertilizer, I couldn't bring them backed pre-mixed. Fortunately they didn't arrest me and the environment is safe.

    Wow, I had no idea.
    NOLA
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  • Little Steven
    Little Steven Posts: 28,817
    You are weighing it aren't you? The arithmetic is easier if you stay in metric. The easiest way, if you are curing pieces of meat is to empty the bag in a large tupperware container and lay the meat on the salt on each side. Whatever adheres is the right amount. If you are doing sausages then just stay metric. 2 Kg per 100 Kg equals 20 grams per Kg of meat. Check that though, aritmetic has never been my strong suit.

    Steve 

    Caledon, ON

     

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  • Canugghead
    Canugghead Posts: 13,694
    Little Steven said:
    The Readycure is mixed to a 1% nitrite content. I hurt my head doing arithmetic for hours till it came to me that the ratios of the pink salt to kosher salt in the recipes came out to real close to 1% also. Just use the cure as it is in the amounts on the bag...no Kosher salt.
    +1, that's why it has "Ready" in its name!
    canuckland
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  • JKL
    JKL Posts: 20
    Little Steven said:
    You are weighing it aren't you? The arithmetic is easier if you stay in metric. The easiest way, if you are curing pieces of meat is to empty the bag in a large tupperware container and lay the meat on the salt on each side. Whatever adheres is the right amount. If you are doing sausages then just stay metric. 2 Kg per 100 Kg equals 20 grams per Kg of meat. Check that though, aritmetic has never been my strong suit.
    LOL I am a little OLD school. But thanks for the info. Cheers.

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  • JKL
    JKL Posts: 20
    Is it illegal to bring Prague powder # 1 back over the boarder if you go to the US & if not do the limit you to any quantity?
    Just thinkin of makin the run to the US or hitting up Canada Compound for their 25kg bag...LOL

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  • Cinder
    Cinder Posts: 3
    hi everyone!  omgosh. amazon sent me prague #2 instead of #1.  belly is on day 5 in the fridge.  used it before i realized.  will this be ok??  i sur hate to lose a $35 pork belly!!!!
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  • nolaegghead
    nolaegghead Posts: 42,109
    Cinder said:
    hi everyone!  omgosh. amazon sent me prague #2 instead of #1.  belly is on day 5 in the fridge.  used it before i realized.  will this be ok??  i sur hate to lose a $35 pork belly!!!!
    @Cinder  Yes, you will be fine.  The only difference is #2 has a little bit of Nitrate, which is time-release nitrite.  And only a fraction of what's there in nitrite form. 

    You can use #2 in a pinch if you're out of #1.
    ______________________________________________
    I love lamp..
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