Do you have to use the packets they offer or can you make our own? I would like to spice them my way. Is the "Curing" ingredient simply salt?
1469957
we have made our own ( just depends on your taste) the curing is more than salt (according to the pkg)
1469958
I have not used their packets, they are still unopened in my cupboard (I think). I make the jerky for my dogs so I don't add any salt or flavoring - although I'm sure they'd enjoy it. I just slice the meat into strips (I buy the thinly sliced meat at the grocery store, marketed for rouladen and the Italian beef roll - and Walmart has thinner slices than other two grocery stores in town) about 1 inch wide and they work great. You used to be able to attach photos, and I have lots of my jerky and sweet potatoes and apples - but now there is no way to do a photo.
1469959
you can make your own. I am not 100% positive that salt is the ONLY ingredient, however it IS the primary. I have made my own seasoning , but the original is extremely tasty without being spicy (I can't tolerate anything spicy)
1469960
Most grocery stores carry Norton's Curing salt, it's even available on Amazon!
1469961
You can make your own. It comes with 4 and they are good. You can add to those if you like, I added some hot sauce to it. The cure is more than salt but I don't know what. I used the same amount of salt as there was cure, it was so bad I had to throw it out.
1469962
yes you can use any spices you want. we bought some at Krogers and used some we made ourselves and it worked just fine
637765
I have made my own sausage for a lot of years and tried a lot of different recipes. I now use Backwoods spices by Lem, they are really great and take all of the guess work out of the process. You can also purchase the spices in kits that come with everything you need including the cure and casings
405630
Don't quite understand your question regarding #2 packaging. I use the whole packet and follow the instructions accordingly. I have to watch my salt intake and this is the best seasoning I have found
84139
I guess I'm a bit of a salt fiend. I just take a pinch out of a container and sprinkle it in my cooking or on my dish. I agree it doesn't grind well in my grinder either.
1667292
The package states cured with salt, sugar and sodium nitrite. Outside of that I do not know if a corn product may be used. Company's website is http://www.countrycuredhams.com/ you should be able to ask a question there.
1593467
It really depends on what you want to accomplish. It's basically "clean" salt. For the machine you will need to use many packages.
144946
Salt is the 3rd ingredient listed. I'm not one to use much salt and I find this product works well for me. Of course, the less you use, the less salt there is. If you do not use additional salt, I'll bet you will be happy with the result.
278153
Yea I have used regular (kosher) salt plenty of times. I did notice I had to use a decent amount more though. I guess because it is more fine than ice cream salt. I use ice cream salt now though so I am not using up my regular salt and ice cream salt is really cheap.
892451
Hello, I know for a fact it doesnt have any seasoning and i dont believe it has any salt either but Im not positive on the salt...I will check and get back to you. Thanks
373424
The 16 oz package of salt I purchased was "Pink Curing Salt 'Sel Rose' from DQ Curing. The label states to use 4oz per 100 gal of brine mix per 10% pump. I purchased this for curing bacon, and used the amount specified on the recipe I am using. I have had no issues. The pink salt does make a difference.
543215
I guess you could use regular salt, but I do not use salt that has additives in it. Best to use a coarse Sea Salt or Kosher salt (which is technically sea salt). Do NOT use a damp finishing salt like Fleur De Sel.
2128684
Sorry I wanted to use it for the same thing just havent started the project yet. Im wondering if you open the package and use just a little piece if you can reseal it?
178171
The ingredients are salt and sodium nitrate. It is used only for curing meats. Not for seasoning or eating it. After curing your meat with pink salt, you wash it off, and do so prior to cooking. Contrary to the description above, your meat is not instantly ready to cook after application. Its used to make homemade bacon, hams, etc. Its a fine product but you need to know how to use it. Many recipes are available online. For a great example, google Ruhlman homemade bacon. Michael Ruhlman is the chef author of the book "Charcuterie" which Amazon recommends with D.Q. curing salts as "often bought together".
1819307
You can use either of those ingredients or sour cream to make salad dressing or dip. What you mix with it is up to you. I've used all three depending on the thickness of the end product I want. I also use it to season oyster crackers (in combination with other ingredients such as oil) for a seriously addicting snack.
434239
From the back of the box of 18 mixes of original - serving size 1tsp (3g), servings per container 180, sodium 570mg, sugars &lt;1g but that includes 1 packet of cure/1 of spices per serving but you have to consider the cure is just salt. The seasoning/spice alone ingredients: sugar, dextrose, spices, dehydrated garlic salt, corn protein, monosodium glutamate, natural flavor and less than 2% silicon dioxide to prevent caking. Sometimes I use 3 packets of spice and maybe just 2 of the cure to be less salty and you can definitely tell a difference in the salt level (depending on how much meat I use). Hope this helps.
831847
Very easy. You're only putting in the salts & distilled water. Just need warm soapy water to clean it after each use.
187581
The seeds are not salted, they are raw, untoasted seeds that have the outer hull removed, nothing else. You can toast them yourself in a skillet on med heat, stur constantly until they turn light brown. Add your own salt, if you wish. I use himalayan salt.