curing in My Home& Garden

Can't find Curing salt in stores for beef jerky!! What can I use in place of it? Is it called something diff? ... (Asked by Rich W)
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Kosher salt is what is used for curing meats....(Answered by lorimartow)

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What is the ratio of salt to sodium nitrate in a curing mix? I couldnt find a premade mix but I do have some sodium nitrate and I need to know how much to add to the salt in my recipe. ... (Asked by carnivore)
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2C salt 2t sodium nitrate 1 gallon water + whatever other seasonings you want to add This is for corning...(Answered by botygy)

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HOw to make Beef Jerkey without curing salt?? My son likes to make his own beef jerkey but we have not been able to find the curing salt around where we live, does anyone have a recipe that doesn't call for the salt?? He likes all varietys I would really appreciate any good recipes.......... Thanks ... (Asked by chappy_25_99)
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Here's one worth a try... pounds round steak 4 tablespoons onion powder 1 1/3 teaspoons black pepper 1 1/3 teaspoons garlic powder 2 pinches salt 1 teaspoon dry Italian-style salad dressing mix 1 cup Worcestershire sauce 1 cup soy sauce 1 teaspoon hot pepper sauce Cut meat into strips no thicker than 1/4 inch. In a large bowl, mix together onion powder, pepper, garlic powder, salt and Italian seasoning. Stir in Worcestershire sauce, soy sauce and pepper sauce. Place meat into a container, and combine with marinade. Cover, and refrigerate 24 hours. Place oven rack on the highest ...(Answered by MILF)

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Beef jerky without powdered curing? I have been making beef jerky out of thin sliced flank steak marinaded in teriyaki cause for years. I would like to make it out of ground beef. I have always seen that one ingredient is curing powder. I have never used this. Do I need to use it? ... (Asked by thometz@sbcglobal.net)
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no you do not!...(Answered by persistentchickainti)

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What kind local store besides a meet curing shop sells Saltpeter? ... (Asked by FDR)
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I bought Saltpeter from Wal-Mart supercenter a few years back....(Answered by blackjadedmoon)

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What is a good receipe for smoking and/or salt curing a ham? ... (Asked by Mr. US of A, Baby!)
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first of all only a cured ham is smoked and cured if you have a ftresh ham this can be a bit tricky you will need 2 gallons watter 1# brown sugar 1/2 gallon maple syrup enough kosher salt to float a small potato and a pinch of salt peter keep refidgerated for two weeks sturing daily be shure to smell and look for signs of spoilage if all goes well smoke the ham over heat for 4 hours there is rearly spoiling with this recipe NOTE a pinch is the amount that can be picked up between the fore finger and thumb if you use to much salt ...(Answered by giantdwarfbat)

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Sausage making recipe calls for one teaspoon of curing salt pink salt, for five lbs of pork. Any substitute? Can not find curing salt(pink salt). Can pickeling salt be used or should I leave the curing out all together? ... (Asked by foodoflove)
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Pink Salt/Curing salt is preservative consisting sodium nitrite. You can NOT substitute. The perservative inhibits botulism growth. Botulism is very dangerous and can grow in the middle of the sausage in no air and low acid enviroment. Pickling salt and kosher salt is just regular salt (Sodium Chloride) that is a larger grain. What kind of sausage are you making? If you're making one that goes in the fridge, like a fresh italian sausage, you can probably get away with not using pink salt. However, if you're making a sausage that you hang and air dry at room temperature or slightly higher, then ...(Answered by Dave C)

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Curing a cast iron skillet. What's the deal? I've been watching the Food Netwok a lot lately and a heavy skillet, "preferably cast iron" is often recommended. I'm a novice, half-way cook (Sandra Lee, that's me!) and I've only used non-stick cookware and thought cast-iron was old school. So these need to be cured or seasoned? And you can't wash them? Why? ... (Asked by MackMama)
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yes .. you can season your cast iron skillet with oil & salt. EASY! You handwash them ... but don't soak them ... its a wash and dry. The cast iron will rust .. then you will have to oil it and season it all over again. The reason I like cooking with a cast iron skillet is that it evenly distributes heat. That way I am able to gauge my cooking time as well as the end-product to my liking....(Answered by Active Denial System™)

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I live in Sacramento and need to purchase 100% lye for curing green olives, Red Devil is no longer available? It needs to be 100% lye, I'm in the Sacramento area and Red devil is no longer sold in California ... (Asked by titatami@pacbell.net)
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Well, I can only tell you what I have found in the past few months. Lye is no longer being sold, at least in Washington, because stupid meth heads use it to make meth. So instead of dealing with the real problem, the lye has been removed from shelves. The only thing I can think of is to get in touch with some sort of olive curing club and order it from them. otherwise, I guess you are stuck with uncured olives!...(Answered by weebat)

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