Pink Sure Cure

SKU:
G4560490009
  • Pink Sure Cure
  • Close-up of Pink Sure Cure
$1.99 - $99.50
Availability:
Weight:
55.00 LBS
Ingredients:
Salt, Sodium Nitrite (6.25%), FD&C Red #3.
Usage:
Use 1 oz to 25 lbs of meat. Only mix SURE CURE and Seasoning prior to use. Do Not Save left over Seasoning, once mixed.
Usage:
Use 0.25 lb (4oz) to 100 lbs of meat. Only mix SURE CURE and Seasoning prior to use. Do Not Save left over Seasoning, once mixed.
Usage:
Use 4 oz of cure to 100 lbs of meat. Only mix SURE CURE and Seasoning prior to use. Do Not Save left over Seasoning, once mixed.
Frequently bought together:

Description

Pink Sure Cure

Excalibur Seasoning

Compares to other pink "basic" cures. Great for all types of cured meat products. Use 1 oz for 25 lb of meat. It is pink in color and contains salt, sodium nitrite 6.25%, FD & C Red #3 .00099%. It is typically used with seasoning blends in sausage, jerky, hams, and other meat products. Some other names used for this product are Prague Powder #1, Insta-Cure #1, Speed Cure, or Pink Cure.

Features:

  • Use 1 oz per 25 lb of meat or 4 oz per 100 lb of meat
  • There are 6 teaspoons in 1 oz of Sure Cure
  • For smaller 5 lb batches, use approximately 1 teaspoon per 5 lb of meat

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

What is Sure Cure?

Sure Cure is what is typically used in sausage and jerky making that gives meat a pinkish red color (cured meat color) and a cured meat flavor. It also retards rancidity and off flavors, while preserving smoke and spice flavors. It is also responsible for blocking spore growth and botulism. Sure Cure contains nitrites which break down into nitric oxide gas during the curing and cooking process which changes the myoglobin in meat to nitrosomyoglobin and then to nitroso hemochrome. This process of change is what provides the typical cured meat color.

**Due to the weight and/or the size of this product, a $10 freight surcharge may be added to your order when ordering the 50 lb box.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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