What is the difference in Sweeter than Sweet Cure and Insta cure #1?
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erich52 Is your thought for pulled pork or are you wanting to slice it like ham? If you want to slice it you are going to run into some problems but if you are looking for a more ham like pulled pork then this will work, and I think it will work quite well to be honest! If you decide to do this, please let me know the results as I am interested in this!
PapaSop Sure cure will work if you are wanting to do the thermal processing all in one go as that will keep it safe through the smoking process. Since they used salt-peter I am going to guess (and while it’s a good one it is a total guess) that they cold smoked and dry-cured this product. I might be wrong but that’s my first thought from looking at the ingredients. If you wanted to give this a try, and I hope you do, then I would recommend cooking it as we recommend a cured sausage, so follow this smoke schedule (https://meatgistics.waltonsinc.com/topic/761/cured-sausage-108-basics-for-making-smoked-sausage)
I also think what craigrice said makes sense about it being an outside rub but also, maybe not. They are talking about a 50 lb meat block, so 1 lb of salt would be 2% of the total weight of that meat block which is on the high end if this was a fresh sausage but in a cured sausage (which this is) it can go as high as 3% without any real problems.
Jonathon I am probably looking for mor of a chopped outcome out of it. Not quite pulled but close. I will post some pics/ updates on the outcome.
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erich52 Is your thought for pulled pork or are you wanting to slice it like ham? If you want to slice it you are going to run into some problems but if you are looking for a more ham like pulled pork then this will work, and I think it will work quite well to be honest! If you decide to do this, please let me know the results as I am interested in this!
PapaSop Sure cure will work if you are wanting to do the thermal processing all in one go as that will keep it safe through the smoking process. Since they used salt-peter I am going to guess (and while it’s a good one it is a total guess) that they cold smoked and dry-cured this product. I might be wrong but that’s my first thought from looking at the ingredients. If you wanted to give this a try, and I hope you do, then I would recommend cooking it as we recommend a cured sausage, so follow this smoke schedule (https://meatgistics.waltonsinc.com/topic/761/cured-sausage-108-basics-for-making-smoked-sausage)
I also think what craigrice said makes sense about it being an outside rub but also, maybe not. They are talking about a 50 lb meat block, so 1 lb of salt would be 2% of the total weight of that meat block which is on the high end if this was a fresh sausage but in a cured sausage (which this is) it can go as high as 3% without any real problems.
Jonathon
Thanks. Will take a look at that. -
Back to that old sausage recipe. Found out it’s not my grandfather’s but belonged to his brother Wes. So now it’s called “Wes’s Sausage”. I asked mom how she remembered the texture. She thought somewhere between a bologna and a brat… Hmm. She also spoke with a brother that said Wes definitely had a smoker and they used a beef casing. Time to grind.
Broke the seasoning down to a 5lb batch. Aside from the salt and sugar it didn’t look like a lot. But once mixed together and the aroma of the onion and garlic soaking in warm water totally filled the kitchen.
Next day I ground and stuffed the meat. Didn’t have any beef middles or rounds but had some hog casing about brat size. Did a couple pounds in that because she remembered the natural casing and the rest in a fibrous casing. Hand mixed this only to the point of starting to get sticky. Wanted this a bit looser. Bagged and left sit over night.
Next morning took out to warm up and dry out in the kitchen. To the smoker we go. Used my regular smoking schedule which is nearly identical to Walton’s. 6 1/2 hours later… Done. Ice bathed, hung for 3hrs in the garage and back to the fridge overnight.
This was absolutely amazing. A semi soft texture and the taste is wonderful. Mom took a piece and said OMG. Greatest compliment I’ve ever received.
Wish I could send you all a sample. This is a keeper.
Thanks Uncle Wes.
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erich52 Is your thought for pulled pork or are you wanting to slice it like ham? If you want to slice it you are going to run into some problems but if you are looking for a more ham like pulled pork then this will work, and I think it will work quite well to be honest! If you decide to do this, please let me know the results as I am interested in this!
PapaSop Sure cure will work if you are wanting to do the thermal processing all in one go as that will keep it safe through the smoking process. Since they used salt-peter I am going to guess (and while it’s a good one it is a total guess) that they cold smoked and dry-cured this product. I might be wrong but that’s my first thought from looking at the ingredients. If you wanted to give this a try, and I hope you do, then I would recommend cooking it as we recommend a cured sausage, so follow this smoke schedule (https://meatgistics.waltonsinc.com/topic/761/cured-sausage-108-basics-for-making-smoked-sausage)
I also think what craigrice said makes sense about it being an outside rub but also, maybe not. They are talking about a 50 lb meat block, so 1 lb of salt would be 2% of the total weight of that meat block which is on the high end if this was a fresh sausage but in a cured sausage (which this is) it can go as high as 3% without any real problems.
Jonathon My cures are scheduled to show up tomorrow. I ordered the Turkey cure and the sweeter than sweet cure. I will be injecting and brining a Boston Butt and a Turkey next week for the smoker and holiday feast. Pics will follow on how the cured shoulder turns out.
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PapaSop That looks AWESOME! Did you notice a difference between the natural hog and the fibrous casings?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop That’s a great family nugget she found! I can see using that much salt. We use about 6oz/20# batch and it’s fine so the ratio is very close. The pepper seems light, typically pepper is used at a 50% of salt ratio.
If you have a local pharmacy they will order you a small bottle of salt peter. It has to be ground shipped so it may take a few days and I had to promise the pharmacist that I wasn’t using it to make gun powder!! She’s great! -
PapaSop That looks AWESOME! Did you notice a difference between the natural hog and the fibrous casings?
Jonathon
Yes. Absolutely. Everyone seemed to prefer the fibrous casing. I’m definitely doing this again, perhaps using venison instead of beef. The fibrous was obviously stuffed tighter. Will go for full extraction with a longer mix on the next one.Parksider
Thought it would be salty but not at all. I agree on the pepper. The cloves and allspice really stood out in this. I’ve never added sugar or cinnamon to a sausage before but this all worked very well together. Again, the onion and garlic water was wonderful.Never hurts to have a good pharmacist.
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Jonathon
Speaking of cures. Stopped in awhile back to check in on the old people, aka my parents. Mom was excited to show me a sausage recipe she found in some family archives. It called for level teaspoon of saltpeter dissolved in water. Would love to make this for her. Could I substitute Sure Cure for this? Recipe is for a fifty pound batch but would scale that back. I should take a pic of it and post. Rather interesting.PapaSop
I would just use 2 ounces of regular tinted curing salt, as my regular tried and true sausage recipe calls for one ounce for 25 lbs. and forget about the salt Peter and follow the rest of the directions and I think you will be fine and never taste the differenceDave
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Here’s a pic of the recipe. What I thought was interesting was the fact they had pre soaked the onion and garlic in warm water before adding adding to the meat. Must have made for a helluva flavor profile.
I think that 1 ounce of regular tinted curing salt per 25 lbs of meat would be the proper substitute for the salt Peter and I don’t think you would ever tell the difference in taste so for 50 lb batch 2 oz curing salt.
Dave
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I think that 1 ounce of regular tinted curing salt per 25 lbs of meat would be the proper substitute for the salt Peter and I don’t think you would ever tell the difference in taste so for 50 lb batch 2 oz curing salt.
Dave
akdave
Thank you. -
I think that 1 ounce of regular tinted curing salt per 25 lbs of meat would be the proper substitute for the salt Peter and I don’t think you would ever tell the difference in taste so for 50 lb batch 2 oz curing salt.
Dave
akdave
Was just thinking, I’ve never fully understood the cures. I’ve always used a pink cure, but… Googled up the#1 & #2. Rewatched Jonathon’s cure video and now it finally clicked. I’m guessing those old boys used saltpeter because that’s what they had available.
Thanks for the nudge and the input. Guess that old gray matter of mine takes a bit.
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Question… I use tenderquick in a hoMe bologna recipe and every time I switch to pink cure and salt the meat dries out and gets crumbly. Thoughts??
Parksider
Probably not an answer to this but… We may need a scientist to get involved here. After researching this for a bit it seems that all these cures are just that… Cures. None claim to have any affect on the finished product. Taste, texture etc. -
Parksider I’m getting the opinion of our application specialist and gonna ask the head of commercial sales as well. See if they can come up with anything. I had always believed that Tender Quick was just Sure Cure with a little bit of sugar added, but maybe that actually isn’t the case.
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Parksider Can you give us your home bologna recipe? And how much tender quick you use vs how much sure cure? Because it is everyone’s belief here that tender quick(tq) is simply sure cure with more salt and some sugar. So, that shouldn’t change your process unless you are adding a lot more of the tq than the sure cure and the lack of salt from the tq is effecting your bind.
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