Meat 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.
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Sausage Maker Purified Salt 40 Lbs., Model# 11-1212
Compare At: $72.36Sale: $52.06You're viewing our Sausage Maker purified salt - 40 lbs. TSM's purified salt is used for curing sausages, dry cured and semi-dry cured meats. Purified salt works well with curing meats because it works as a binding agent and purified salt dissolves more...Compare At: $72.36Sale: $52.06