Old 03-15-2010, 01:08 PM
papavino's Avatar
Join Date: May 2009
Location: Seattle, WA
Posts: 220
Default Instacure #1 in Seattle

For those interested in curing meats and wanting to prevent a botulism outbreak through the use of Pink Salt (Instacure #1, Prague Powder, etc., etc.), Emerald Market Supply by Safeco carries it, but they are only open 8-4:30 M-F. Not very convenient. Double D Meat Market in Mountlake Terrace (by the post-office) carries little bags of it. And it looks like a pretty good butcher shop to boot. I'm definitely going back there to check on their stock. They were really busy on Saturday and I was in a hurry to start my pancetta (ended up just using an extra dose of sea salt for it instead of pink salt). They don't carry fresh pork belly (just frozen), but you can call your order in ahead of time and they'll accommodate you.
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Old 03-15-2010, 02:13 PM
Tscarborough's Avatar
Il Pizzaiolo
Join Date: Oct 2009
Location: Ausitn
Posts: 3,292
Default Re: Instacure #1 in Seattle

You can usually get it at Indian or Indonesian markets, too.
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Old 03-15-2010, 07:57 PM
Master Builder
Join Date: Mar 2008
Location: Washington State USA
Posts: 803
Default Re: Instacure #1 in Seattle

Be careful! I would suggest you read the following link (especially the bit about food):

What is the Diference between Sodium Nitrite and Sodium Nitrate?

It is not just sea salt but "pink salt" for preserving meats contains nitrates which are very good at preventing botulism which straight sea salt does not. If one simply Googles "pink salt" one can find all sorts of wrong info about it simply being high quality sea salt.

The only reason I know about this is from a doctor friend who makes his own sausage.

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Old 03-16-2010, 08:24 AM
papavino's Avatar
Join Date: May 2009
Location: Seattle, WA
Posts: 220
Default Re: Instacure #1 in Seattle

I know sea salt doesn't have the same properties as pink salt, but the guy I bought my belly from convinced me that I can make pancetta without the addition of pink salt. I used the pink salt for some fresh bacon that I'm making.

And it seems that a lot of people are under the misconception that Himalayan pink salt is the same thing as the pink salt used in curing. No, no, and no. Wiley is correct that it contains nitrates. And a pink coloring is added to distinguish it from regular salt.
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Old 09-01-2010, 01:45 PM
sacwoodpusher's Avatar
Join Date: Jul 2010
Location: Wilton, CA (Near Sacramento)
Posts: 69
Default Re: Instacure #1 in Seattle

For recipes, and where to get all of your curing products.....go to:

Sausage Recipes and Formulations
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Old 09-02-2010, 01:56 PM
Pdiff's Avatar
Join Date: Oct 2008
Location: Idaho, USA
Posts: 119
Default Re: Instacure #1 in Seattle

Hey, Papavino, how did the pancetta come out? The initial pic looked good. We're finally getting cooler temps here, so I'll be getting a batch going soon.
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Old 01-05-2011, 03:56 PM
Join Date: Nov 2007
Location: Seattle
Posts: 13
Default Re: Instacure #1 in Seattle

I saw cure #1 available at Market Spice Tea at PPM the other day. Did not see if they carried #2 as we were in a hurry.
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Old 01-05-2011, 05:56 PM
Join Date: Oct 2005
Location: Gilbert, AZ
Posts: 423
Default Re: Instacure #1 in Seattle

I found this place early today on the net

<b>&bull;</b> Sausage Cures & Meat Brines : The Sausage Source - Sausage Making Supplies & Equipment

I have no affiliation, but they have all the Prauge #1 and #2 amongst other curing agents.

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