5/21/2014 – What is the difference between the quick cure and the pink curing salt? I'm trying to make bacon and summer sausage, which one should I be using?

Response From Southern Indiana Butcher Supply: Quick cure is a basic 6.25% sodium nitrite cure. It is generally used to produce fully cooked, ready to eat products such as smoked sausages, bologna, franks, summer sausage and the like. It is also used for curing bacon. Finished products are usually perishable and require refrigeration.

The Pink Curing Salt #2 is a blend of sodium nitrite and sodium nitrate and is used in dry curing processes. These products are not fully cooked but are air dried for periods of time and when finished may be eaten without further cooking. Examples include fermented sausages and country hams.

10/10/2009 – When do I use the pink cure? Before or after smoking and seasoning?

Response From Southern Indiana Butcher Supply: Add the cure at the same time as you mix the seasoning into the ground meat. Before grinding the meat dissolve the cure in some ice cold water, about 1 quart of water for 25 pounds of sausage. By dissolving the curing salt in water it allows for more complete and even distribution of the cure throughout the meat batter mix. Grind the meat once and add the seasoning, binder (if using), and the water/ cure mix. Mix well, getting even distribution of the seasoning mix. For a finer emulsion grind again and if desired even a third time before stuffing. Always hold the sausage in the cooler at least over night to allow the product to cure before going to the smokehouse.

4/5/2009 – Hi,
What is the 'pink cure'?
THanks

Response From Southern Indiana Butcher Supply: Pink Cure also known as Pink Salt, Prague Powder #1, Insta Cure, Quick Cure and several other names is used when smoking meats at low temperatures (less than 140 deg F) to prevent botulism poisoning. It is dyed pink for identification purposes and contains 6.25% sodium nitrite. It is the nitrite that, as it breaks down prevents the development of botulinal toxin (botulism), develops cured meat flavor and color, retards development of rancidity and off-odors and off-flavors during storage, inhibits development of warmed-over flavor, and preserves flavors of spices, smoke, etc.