quote:Originally posted by cal:quote:Originally posted by Vicki:
How long did you let the meat sit in the salt/marinade? I don't know how much time the salt needs to work its magic vs. the cure in the marinades or store bought mixes we use. If I make a home made marinade I use Pink Salt, also called Instacure #2, which is specifically used for dried meats. Instacure #1 is for salami, etc. (whole nother subject). I got my Instacure on Amazon if your interested. Try the QDogg method, it has never failed me. But I think once you have a curing agent in the mix, it will come out much better no matter what cooking method you use.
Maybe, I have this all wrong but I thought instant cure #1 was also know as pink salt? This is what is used for jerky and instant cure #2 was for non smoking cure?
Cal - You're correct. Pink salt is Cure #1 (Instacure #1/Prague Powder #1), a mixture of salt and sodium nitrite. It's used with meats that need to be cooked/smoked. Cure #2 is a mixture of salt, sodium nitrate and sodium nitrite. Cure #2 is used on items that are dry cured over an extended period of time, like hams, salamis, pepperonis, and other cured meats which are not meant to be cooked.
Confusing the two can be very dangerous.