CartMeat Curing
Curing meat is a step that is required for virtually all kinds of food that will be cooked or smoked at a low temperature. This is essential because it will prevent food poisoning and the growth of bacteria. The longer that food stays within the temperatures of 40 and 140, the increased opportunity for botulism to grow and contaminate your meat. However, in addition to preventing the bacteria growth, cures can add flavor and preserve color. The main ingredient for most cures is salt and is mostly combined with other agents including sugar, sodium nitrite, and/or sodium nitrate. There are two main methods for curing meat and they are, dry cure or brine curing. Our goal is to provide our clients with everything they need to properly prepare any and all of their great recipes.
Meat cures, curing salts, Prague Powder, and mixes for making dry and semi-dry sausage, ham, bacon and other cured meats. | Useful accessories for curing your own meat. Brining buckets, racks, trays, hangers, testers and more. Great for the butcher or the home kitchen meat processor or hunter. | |
Large selection of meat pumps, injectors, injector needles, and accessories. Improve the taste and moisture of your meat! | Meat netting and tying supplies, ham bags, roast nets, and meat tying supplies and gear for less. |
Some of our top products:
The Sausage Maker | Excaliber Dehydrator | LEM Products | Weston Products | Dakota Stuffer | American Eagle | Fleetwood | Food Machinery of America
