Curing Salt?

Carl

Carl

Well-known member
Staff member
So I want to make duck pastrami and I cant seem to find curing (pink/Prague) salt in my local grocery store.
Where do y'all normally find it locally? I hate to have to order it online.

Thanks!
 
go to a real butchershop $$$$

or get on amazon, i can buy in bulk and it is under amazon prime which my buddy has.

i corn his goose he buys the tender quick even trade
 
I use mortons tender quick when making corned goose. Would that do the same thing for you? It is a preservative.
 
I get mine from amazon... Instacure 1 is different than instacure 2. Just make sure you get the right one - both are pink.
 
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Ok, so which one is the right one for pastrami and hams.
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Not to be a pain in the ass, but you need to use a recipe carefully, curing meat is serious stuff.
 
I've got a brisket brining right now for some reubens. And the last few months I have been curing my own bacon using the recipe from Ruhlman's charcuterie book.

http://ruhlman.com/2010/10/home-cured-bacon-2/
 
Got it, I follow you on this one. Don't want to screw up good duck breast with the wrong stuff.

But you're still a pain in the ass.
 
Got it, I follow you on this one. Don't want to screw up good duck breast with the wrong stuff.

But you're still a pain in the ass.
Click to expand...

I'm more worried about someone getting sick and I'm happy to be a PITA.
 
You want this:
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=237_12&products_id=55&zenid=c71a41b562f33dbafd67a03673533ac5
 
I've got a brisket brining right now for some reubens. And the last few months I have been curing my own bacon using the recipe from Ruhlman's charcuterie book.

http://ruhlman.com/2010/10/home-cured-bacon-2/
Click to expand...

Excellent book, I have 40# of landjaegers that are just dry and ready to be packaged.
 
I bought a box of Morton's Curing Salt from my local Farm Co-Op. In our case- Western Reserve Farm Co-Op. (although I did have to order it).


Jon
 
Here's the recipe I use. Got it from a duck hunting forum. Can't remember which one.
But it works.




Goose Breast Pastrami


Preparation Time: 7-10 days (I normally go at least 8 days)
Cooking Time: 3-5 hours

Servings: 4-6 pounds

Cure Ingredients:
4-6 whole goose breast (8-12 sides), 4-6 lbs
5 tablespoons Morton® Tender Quick® mix
¼ cup sugar
3 tablespoon black peppercorns (whole)
3 whole bay leaves
3 tablespoons garlic powder
½ quart water
2 quarts cold water


Preparations
Trim surface fat and any silver-skin. Bring all (except cold water) of above ingredients to a quick boil, turn to a low simmer for approx. 15 minutes. Add 2 qts. cold water and stir.
Inject all goose breasts completely with brine. Cover goose breasts with remaining brine solution in covered plastic container. Place in refrigerator for 7-10 days.


Dry Rub
5 Tablespoons kosher salt
4 Tablespoons Paprika
3 Tablespoons coriander seeds
3 Tablespoons brown sugar
5 Tablespoons black peppercorns
2 Tablespoons yellow mustards seeds
3 Tablespoons garlic powder
Mix all above ingredients in a food processor to a course grind. I use a coffee bean grinder I have for spices only. Remove breasts from brine and pat dry. Apply dry rub generously to exterior of the goose breasts.

Cooking
I now place my pastramis in my Smoker with alder chips and smoke for 2-3 hours. This step is optional but I think it adds a lot of depth to the flavor. You can skip and go to the next step.

Place in oven on 180 for 1 hour or until dry (you can skip drying part if you smoked them). Then increase temp to 215 for another 3-5 hours, or until internal temp reaches 175.

Slice thin and enjoy on rye bread with onion, a good yellow mustard and baby Swiss. Or slice thin and serve as a finger food.


 
Prague powder #1 or #2 depending on what you are trying to accomplish. I happen to live next to a smoke house and the buy the stuff in 40 lb bags so when I stopped and asked if I could buy some they gave me enough to last me until I die. If you have a smoke house around it would hurt to stop and ask, they also gave me their brine recipes.
 
Forgot to answer your original question. Tenderquick can be bought in some grocery stores. I order my Prague #1 from eBay. Don't sweat the cost of Prague powder, you only use Tbs of the salt when brining/curing an entire ham, for instance.
 
You can use Mortons Tender Quick, just follow the directions, or Instacure #1, but you really should pre mix it into a cure the equivalent to Tender Quick, as the #1 is used in such a small amount / pound of meat.
You don't need Instacure #2 as that is used in long cured products like Salami.
The Instacure can be had by ordering from any butchers supply and it's cheap. Tender Quick can be found on Amazon, and Walmart used to, and still might carry it. Mortons curing salt is for pickles and such, NOT for curing meats!!!

You want the #1 cure ratio right, and more is not better because you don't want Nitrite poisoning, you also don't want Botulism, that's what the nitrite protects from. Weighing out the amounts is more accurate.

I won't give the ratio amounts cause there's too much confusion on the terms, and names of the different products, and too many opinions from people who allegedly know what they're talking about, but you can google a Tender Quick equivalent...... Or just get the Tender Quick and follow directions.
 
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