I just picked up couple fresh pounds of The Pink Stuff, #'s 1 & 2.

Even if I run out of #1, I can still use #2 in pretty much the same
proportion as a brine/cure for everything I'd use a #1 for...
Correct?

Press "1" for YES
Press "2" for NO
Press "0" to TRY AGAIN

-sw

On Apr 25, 12:17*am, Sqwertz > wrote:
> I just picked up couple fresh pounds of The Pink Stuff, #'s 1 & 2.
>
> Even if I run out of #1, I can still use #2 in pretty much the same
> proportion as a brine/cure for everything I'd use a #1 for...
> Correct?
>
> Press "1" for YES
> Press "2" for NO
> Press "0" to TRY AGAIN
>
> -sw

Squertz, just curious where's you'd find those salts retail? I've
found them online, and in a sausage specialty retailer in one of my
prior lives in New England; but are you fortunate enough to have such
a retailer in the River City?
Pierre

Pierre wrote:

> Squertz, just curious where's you'd find those salts retail? I've
> found them online, and in a sausage specialty retailer in one of my
> prior lives in New England; but are you fortunate enough to have such
> a retailer in the River City?
> Pierre

There is only one place in Austin that carries curing salts:

http://www.callahansgeneralstore.com/

I used to be able to find Morton's Tender Quick at a few HEB's, but not
any more. Callahans carries A lof of the stuff you'd find at Allied
Kenco.p They have 5 different cures there last week, plus pre-mixes for
making bologna and other sausages - 75lbs at a time.

I paid $7/lb though. Which I don't mind trading for instant gratification
and the stuff lasts quite a while anyway.

-sw

"Pierre" > wrote in message
...
On Apr 25, 12:17 am, Sqwertz > wrote:
> I just picked up couple fresh pounds of The Pink Stuff, #'s 1 & 2.
>
> Even if I run out of #1, I can still use #2 in pretty much the same
> proportion as a brine/cure for everything I'd use a #1 for...
> Correct?
>
> Press "1" for YES
> Press "2" for NO
> Press "0" to TRY AGAIN
>
> -sw

Squertz, just curious where's you'd find those salts retail? I've
found them online, and in a sausage specialty retailer in one of my
prior lives in New England; but are you fortunate enough to have such
a retailer in the River City?
Pierre

If there's a restaurant supply house in your area, that's your best bet.
That's where
I buy mine. If they sell a "house brand" make certain you know the
percentages of
nitrites and nitrates by weight. I have a "Carlson's" prague powder #1 which
is
labelled .64 and nothing else. Does that mean 64%? Obviously it doesn't.
When
I've called to ask I don't get a straight answer.

Ed

Theron wrote:
>
> "Pierre" > wrote in message
> ...
> On Apr 25, 12:17 am, Sqwertz > wrote:
> > I just picked up couple fresh pounds of The Pink Stuff, #'s 1 & 2.
> >
> > Even if I run out of #1, I can still use #2 in pretty much the same
> > proportion as a brine/cure for everything I'd use a #1 for...
> > Correct?
> >
> > Press "1" for YES
> > Press "2" for NO
> > Press "0" to TRY AGAIN
> >
> > -sw
>
> Squertz, just curious where's you'd find those salts retail? I've
> found them online, and in a sausage specialty retailer in one of my
> prior lives in New England; but are you fortunate enough to have such
> a retailer in the River City?
> Pierre
>
> If there's a restaurant supply house in your area, that's your best bet.
> That's where
> I buy mine. If they sell a "house brand" make certain you know the
> percentages of
> nitrites and nitrates by weight. I have a "Carlson's" prague powder #1 which
> is
> labelled .64 and nothing else. Does that mean 64%? Obviously it doesn't.
> When
> I've called to ask I don't get a straight answer.
>
> Ed


It could mean .64 oz sodium nitrate per lb of mix (the rest being sodium
nitrite and salt), which seems to mean it's Prague powder #2, rather
than #1,

Theron > wrote:

> I have a "Carlson's" prague powder #1 which
> is labelled .64 and nothing else.

..64% is the amount of sodium nitrite in a _#2_ curing salt, in
addition to 6.25% nitrite. Prague/Instacure #1 should be 6.25%
nitrite - no nitrates. And salt makes up the other 93% of both of
them.

> Does that mean 64%? Obviously it doesn't.
> When I've called to ask I don't get a straight answer.

If that's all it says then it's illegal to sell it that way. Take
it back. There's no way to know what it really is.

-sw

Arri London > wrote:

> It could mean .64 oz sodium nitrate per lb of mix (the rest being sodium
> nitrite and salt), which seems to mean it's Prague powder #2, rather
> than #1,

That's right. For some reason the sodium nitrite is measured as a
percentage on labels and nitrates are measured in ounces.

-sw

On Apr 30, 1:42*pm, Sqwertz > wrote:
> Pierre wrote:
> > Squertz, just curious where's you'd find those salts retail? *I've
> > found them online, and in a sausage specialty retailer in one of my
> > prior lives in New England; but are you fortunate enough to have such
> > a retailer in the River City?
> > Pierre
>
> There is only one place in Austin that carries curing salts:
>
> http://www.callahansgeneralstore.com/
>
> I used to be able to find Morton's Tender Quick at a few HEB's, but not
> any more. *Callahans carries A lof of the stuff you'd find at Allied
> Kenco.p *They have 5 different cures there last week, plus pre-mixes for
> making bologna and other sausages - 75lbs at a time.
>
> I paid $7/lb though. *Which I don't mind trading for instant gratification
> and the stuff lasts quite a while anyway.
>
> -sw
Thanks for the reply. I remember Callahans from my Austin daze.
Bought a cast iron cornbread pan, with each cornbread in the shape of
the state of Texas. Still have it.

Nothining like that up here though. Will eyeball restaurant supply
places for the instant G.
Pierre

Sqwertz wrote:
> Pierre wrote:
>
>> Squertz, just curious where's you'd find those salts retail? I've
>> found them online, and in a sausage specialty retailer in one of my
>> prior lives in New England; but are you fortunate enough to have such
>> a retailer in the River City?
>> Pierre
>
> There is only one place in Austin that carries curing salts:
>
> http://www.callahansgeneralstore.com/
>
> I used to be able to find Morton's Tender Quick at a few HEB's, but not
> any more. Callahans carries A lof of the stuff you'd find at Allied
> Kenco.p They have 5 different cures there last week, plus pre-mixes for
> making bologna and other sausages - 75lbs at a time.
>
> I paid $7/lb though. Which I don't mind trading for instant
> gratification and the stuff lasts quite a while anyway.
>
> -sw

Try Academy Sports and Outdoors. You have 3 locations in Austin

Shawn Martin > wrote:

> Sqwertz wrote:
>
>> I paid $7/lb though. Which I don't mind trading for instant
>> gratification and the stuff lasts quite a while anyway.
>
> Try Academy Sports and Outdoors. You have 3 locations in Austin

Nope. They have some of the pre-mixed cure + seasonings for making
sausage and bologna, but not even Tender Quick. I buy a lot of
stuff there, but not curing salts.

-sw

Sqwertz wrote:
> Shawn Martin > wrote:
>
>> Sqwertz wrote:
>>
>>> I paid $7/lb though. Which I don't mind trading for instant
>>> gratification and the stuff lasts quite a while anyway.
>> Try Academy Sports and Outdoors. You have 3 locations in Austin
>
> Nope. They have some of the pre-mixed cure + seasonings for making
> sausage and bologna, but not even Tender Quick. I buy a lot of
> stuff there, but not curing salts.
>
> -sw

Funny, our's in Waco has #1, anyway.

Shawn Martin > wrote:

> Sqwertz wrote:
>
>> Nope. They have some of the pre-mixed cure + seasonings for making
>> sausage and bologna, but not even Tender Quick. I buy a lot of
>> stuff there, but not curing salts.
>
> Funny, our's in Waco has #1, anyway.

Not even an empty slot for it on the shelf.

-sw