Meat Curing, Curing Meat, and Cure Mixtures:

- We sell two types of cures mixtures, the first being sure cure and the second a complete cure.  All of our cures are from Excalibur Seasonings and are always kept in stock for your convenience.

We use two different types of cure mixtures.

The first type is Sure Cure.

It is pink in color and contains, salt, sodium nitrite 6.25%, FD & C Red #3 .00099%. It is typically used with seasoning blends in sausages. Some other names used for this product are Prague Powder, Insta-Cure and Modern Cure.

The second type is a complete cure.

These contain salt, sugar, sodium nitrite and sometimes sodium Erythorbate.
Complete cures are typically used in hams and bacon.

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NOTE:  We occasionally get some requests for salt peter which is potassium nitrate.  This ingredient was used in the past but is no longer recommended for curing meat.