Hello, what is the difference between #1 and #2? I would like to make corned beef. Thanks, Dan
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HiYou should use Instacure 1.Look at this URL for more information:http://johndlee.hubpages.com/hub/Whats-the-Difference-Between-Insta-Cure-1-and-Insta-Cure-2-Understanding-Which-You-Need-and-WhyPaul
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Hey Dan, The difference between #1 and #2 is simple. #1 contains sodium nitrite, and #2 sodium nitrate.For corned beef you'll want #1, at 1 oz per 5# of meat. Do make your own corned beef, it's easy and tastes great!
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Instacure #1 is for making corned beef, pastrami, bacon and such. Instacure #2 is for making sausages and salami and such, hope this helps.
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Insta cure #1 which i use to make corned beef or any meat that would be smoked but not dried sausages etc or cooked later on contains 6.25% sodium nitrite and 93.75% salt Insta cure #2 which i would use to make like salami or any meat that would be air dried and not cooked contains about 6.25% sodium nitrite and about 1% sodium nitrate and about 92.75% saltThe reason a cure with the addition of sodium nitrate (Insta Cure #2) is used for such long curing products is because it breaks down very slowly over a period of time into sodium nitrite, the sodium nitrate works like an extended release medication for meats that require very long curing times, like dry cured sausages Insta cure #1 which i use to make corned beef or any meat that would be smoked but not dried sausages etc or cooked later on contains 6.25% sodium nitrite and 93.75% salt Insta cure #2 which i would use to make like salami or any meat that would be air dried and not cooked contains about 6.25% sodium nitrite and about 1% sodium nitrate and about 92.75% saltThe reason a cure with the addition of sodium nitrate (Insta Cure #2) is used for such long curing products is because it breaks down very slowly over a period of time into sodium nitrite, the sodium nitrate works like... » Read More Insta cure #1 which i use to make corned beef or any meat that would be smoked but not dried sausages etc or cooked later on contains 6.25% sodium nitrite and 93.75% salt Insta cure #2 which i would use to make like salami or any meat that would be air dried and not cooked contains about 6.25% sodium nitrite and about 1% sodium nitrate and about 92.75% saltThe reason a cure with the addition of sodium nitrate (Insta Cure #2) is used for such long curing products is because it breaks down very slowly over a period of time into sodium nitrite, the sodium nitrate works like an extended release medication for meats that require very long curing times, like dry cured sausages « Show Less
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Bridget's answer is pretty thourough. In short, Cure #1, or pink salt, is generally used for meats that are cooked or hot smoked. Examples are fresh sausage, pates, terrines, and yes corned beef. Cure #2, which containes nitrates, is generally used for cured meats that are dried without reaching "proper" temperature. This includes dried sausage and cold smoked meats. On a side note, Cure #1, pink salt, is basically just a preservative. So if you plan on eating the product immediately (before it will spoil) I would recommend not adding any extra chemicals at all.Good Luck Bridget's answer is pretty thourough. In short, Cure #1, or pink salt, is generally used for meats that are cooked or hot smoked. Examples are fresh sausage, pates, terrines, and yes corned beef. Cure #2, which containes nitrates, is generally used for cured meats that are dried without reaching "proper" temperature. This includes dried sausage and cold smoked meats. On a side note, Cure #1, pink salt, is basically just a preservative. So if you plan on eating the product immediately (before it will spoil) I would recommend not adding any extra chemicals at... » Read More Bridget's answer is pretty thourough. In short, Cure #1, or pink salt, is generally used for meats that are cooked or hot smoked. Examples are fresh sausage, pates, terrines, and yes corned beef. Cure #2, which containes nitrates, is generally used for cured meats that are dried without reaching "proper" temperature. This includes dried sausage and cold smoked meats. On a side note, Cure #1, pink salt, is basically just a preservative. So if you plan on eating the product immediately (before it will spoil) I would recommend not adding any extra chemicals at all.Good Luck « Show Less
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I asked the exact same question when I bought mine. I got the same answer that hdangelalex mentions below.
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If you look up "insta cure" on Amazon, it very succinctly explains it: #1 slow cooking process ie pâtés, confits and, yes, corned beef. #2, with the addition of sodium nitrite, is for dry curing meat such as salamis, hams, etc.
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Your recipe will normally tell you which cure to use, corned beef will be #1 and you'll probably only ever use #1 unless you get into the more complicated recipes. This explains it well enough http://curedmeats.blogspot.ca/2009/04/critical-ingredient-cure-1-and-2.html
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Because the food has still been processed. But the food has 6 ingredients instead of the up-teen that are in other brands. Best thing is no corn. My dog get soooooooooooooo gassy on food with corn!
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I think it's confusing too. Figured out how to cook T-bone steaks and Ribeyes.Whole Chicken, Turkey Breast, Chicken thighs and pork chops. Tried a meatloaf and it didn't cook all the way thru. Maybe my fault - I don't remember. The cook book could be better.
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As long as you grease or oil the empty sections that should be fine. Trust me though, you will want more after eating just one. We use to have alot of cornbread left over when we made it in our normal iron skillet. This wedge pan makes it so much better.
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I use a silular model on my gas cooktop all the time.. I find that a higher heat setting works better.. The more heat, there is, the quicker the corn pops and less time for the time there is for first corns poped to get burned. I use it to make kettle corn, I just use 2 teasoons of oil, 1/2cup of suger, a little salt, heat that up and put in a 1/2cup of corn.
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Thank you for appreciating my attempt to answer your question. I can understand your frustration and wish you good luck in finding an answer. I have only purchase the yellow corn, and cannot comment on the "Red Hot Blues" when it displays "Blue, Salted" in the Flavor Drop Down."
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I just spoke with Tom at Life Extension. He didn't say corn derived. He said it was synthetically derived. I tried a "natto" derived supplement and experienced terrible stomach upset. Even though it's synthetically derived, I consider it the lesser of two evils.
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We have made "corn dogs" by using some corn bread mix. put some of the mix in,then a hot dog, then top off with more corn bread mix, and bake. They are great. ( sometimes we use two hot dogs.) Also you can make "fried pies" in it. Some pastry dough, whatever filling you like, then top off with more pastry dough. Great apple pies.
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Now I'm confused reading the responses. One lists corn syrup solids and corn starch. The other doesn't have these ingredients.
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I have not had any problems with any Corning Ware, any recipes. Everything comes out good to eat!
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I think they mean that the beef is 100% beef. Similarly, I presume that the water is 100% water, the sugar 100% water, the corn syrup 100% corn syrup, etc. Apparently, the salt is only 2% salt; I don't know what the other 98% of the salt is; nor do I do I know the constituent percentages of the soybeans, salt, and wheat that comprise the dried soy sauce.
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By using the recommended amount of oil the corn absorbs most of it and is not dry. Adding butter gives it more of a buttery flavor. I like to mix the butter and the oil together and not adding butter after its popped.
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I do not know the difference. I do know that I'm having a hard time keeping my carbon steel walk seasoned correctly. I have followed all the instructions but for some reason the coding of seasoning keeps flaking away and I'm forced to remove it all and start over. I have done it about four times now. I'm getting close to throwing in the towel and going down a different road.
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2-C's. This is the best one I have seen. I have 4 other types. Don't touch it or you'll fry, too.
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How "fine" is fine? Good question. My first grind with the coarser plate is less "fine" than I normally purchase at an local supermarket chain store and the second grind with finer plate is more "fine" than what I normally purchased. That being said realize I have now ground the meat (usually chicken) twice. I hope that helps. I am not trying to be cryptic.
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I believe Amazon might have them listed backwards but I would check with customer service before ordering. The biggest difference between the 2 is that one holds a full pound of butter (4 long quarter pound sticks stacked together or the large full pound sticks we buy at Sam's Club or the farmers market), we have the full pound version & love it, the other version only holds a half pound of butter.
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Charles, I believe this is #1 from my experience in making hams and bacon with it. The recipes (Ruhlman, Symon et al) that I've used call for #1 and have come out very fine. Also, generally speaking, when you read pink salt you are reading about #1. DQ does have a #2, but its generally referred to as DQ2. That said, you can email the company, Gourmet Imports, and if your experience is the same as mine, they will respond within a day or two.