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This is Jackson Frozen Food Locker - the physical location of Ask The Meatman.com.  Cotton Meyer started the business in 1949 after he received his "Meat Cutting Diploma" that he obtained through the GI Bill.

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Customer Reviews


Speed CureSpeed CureSpeed Cure - Also Known As Quick Cure or InstaCure - Click On Photo To Enlarge
(Also Known As Quick Cure, Instacure #1, Prague Powder #1, or Sodium Nitrite)

 

Ingredients: Salt, Sodium Nitrite (6.25%), Dextrose, Red 3 (0.0018%) and less than 1% glycerine added to prevent caking.  UPC: 721762841617

  4 oz. Bag Cures 100 lbs. of Meat. Must be used exactly as specified. 1 Bag is ONLY $8.97 AND Shipped FREE in the U.S.!
Purchase 2 or More Bags for a Discount!

 

The primary and most important reason that meat is cured is to prevent BOTULISM POISONING. In simpler terms, food poisoning. It is of extreme importance that any kinds of meat or sausage that will be cooked and smoked at low temperature MUST be cured. To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 160° F. As you can see, these are ideal conditions for food poisoning if you don't use cures.


 To be used with Beef/Deer Jerky and any Smoked Sausage!


See our page on Beef and Deer Jerky on how to use this product when making beef or deer jerky.
See our page on Deer and Beef Sausage on how to use this product when making Deer or Beef Smoked Sausages.
[If you are planning on curing Pork Hams, Bacons, Shoulders or Jowls; you should Purchase our Complete Sugar Cure Mix.]


NEW Lower Prices Effective March 21,2015!

Click the "Add To Cart" button below to purchase 1 Bag of Speed Cure for ONLY $8.97  Shipped FREE!

Enough Cure for 100 lbs. of Meat.

Click the  "Add To Cart" button below to purchase 2 Bags of Speed Cure for ONLY $13.97  Shipped FREE! 

Enough Cure for 200 lbs. of Meat.

Click the "Add To Cart" button below to purchase 3 Bags of Speed Cure for ONLY $18.97  Shipped FREE! 

Enough Cure for 300 lbs. of Meat.

Click the "Add To Cart" button below to purchase
4 Bags
of Speed Cure (1 Lb. Total) for
ONLY $22.97  Shipped FREE!
 
Enough Cure for 400 lbs. of Meat.

PLEASE READ INSTRUCTIONS AND WHEN TO USE SPEED CURE BELOW!
This is NOT a 4 oz. bag of pure Sodium Nitrite! You do NOT use pure Sodium Nitrite when curing meat.

If you’re interested in curing meat you are definitely reading recipes that call for things like sodium nitrite or sodium nitrate, or Prague powder # 1 or #2 or Insta cure 1 or #2.
Here, as follows, is a brief explanation of what each of these ingredients is and what each is used for.

Firstly:

1.    Speed Cure, Insta cure #1 and Prague powder #1 are the same

2.     Insta cure #2 and Prague powder #2 are the same

and

3.     Speed Cure, Insta cure #1 and Prague powder #1 contains 6.25% sodium nitrite and 93.75% salt

4.     Insta cure #2 and Prague powder #2 contains about 6.25% sodium nitrite and about 1% sodium nitrate and about 92.75% salt

What Are Both Cures Used For?

These cures are used in meat preservation, often in the making of things like bacon, ham or sausages, or air dried products, like dried sausages.

Cures are used to:

·         Prevent the possibility of botulism in the meat

·         To aid in preservation slightly

·         To improve the flavor of the finished product

·         To render the finished cooked product pink in color (If you don’t use a cure, your bacon will be grey)

What’s Insta Cure #1 Used For?

Insta Cure #1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air dried, smoked but not dried sausages etc.

2 tsps of insta cure #1 is enough to cure roughly 10 lbs of sausage or bacon.

What’s Insta Cure #2 Used For?

Insta Cure #2 is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis etc, and some air dried hams.

The 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. In the words of the great sausage maker, Rytek Kutas, the sodium nitrate works like an extended release medication for meats that require very long curing times, like dry cured sausages.

Why Are the Cures Dyed Pink?

Cures are dyed pink so that you won’t confuse them with table salt and use them in quantities that might put people in danger.

Sodium nitrite, even in small quantities, is very dangerous, and can kill. The lowest known lethal dose of sodium nitrite is 71mg per kg of body weight. At this level, about a tsp of pure sodium nitrite could be enough to kill an average sized adult.

This is why it is mixed in small quantities with salt, dissolved into water, then turned back into a uniform crystal and then dyed pink.

Don’t be afraid to use curing salts, but do respect their potency, do keep them safe from the hands of those who don’t know how to use them and do make sure you understand how much you should be using in any given situation. When using the internet as a source, you should also be sure to double or triple check on other sites any information given about nitrite quantities, to verify that what you are going to do is in fact safe for you and your family.

Read more about How and Why to Use Sodium Nitrite by clicking here.


We Now Accept Orders By Phone With Credit/Debit Cards!
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (Central Standard Time) Monday through Friday.
To place your order by telephone call : 573-837-7651
Deer Sausage Seasoning and Deer Sausage Kits Snack Stick Seasoning and Snack Stick Kits Fibrous Deer Sausage Casings and Snack Stick Casings

 

Hi Craig,
Thanks for the email. I started using Legg Pork Sausage Seasoning when my grocer went out of business nearly 15 years ago. Before that I bought my sausage from this grocer because he made it in-house with your seasoning. I didn't know what he used until he gave me a bag of it after he closed his grocery business. The label on the bag said it was #25 which I didn't see in your options for pork sausage seasoning but the ingredients appear to be the same as the #10.
(They are the same seasoning. Ask The Meatman).Since then I have been using it to make my Elk sausage. I trim all the fat and gristle and add a very lean pork steak then I grind it together with the seasoning. I usually purchase the four bag option and it will last several years but my wife and I have changed our lifestyle to a small condo in Los Alamos and a park model in Arizona that we use in the winter. We also have a motor home we travel quite a bit in. All this means is we don't have the storage for keeping extra quantities. It also means I'll have to purchase this more often and in smaller quantities. I still go elk hunting every year with my brothers who also purchase and use the Leggs Pork Sausage Seasoning. I look forward to continuing my association with your company and I recommend you to anyone who will listen.
Ron Ellis
I purchased the Leggs fresh Cajun style sausage seasoning to use with deer meat. Do I need to use quick cure with this or is it already in the mix?

{Hi Jon,  If you are not smoking the Cajun sausage before cooking it, you do not need the quick Cure. Ask The Meatman}

Thanks for the info. I have used other seasonings purchased from you and I am pleased with the results. Everyone that tries the deer sausage can't believe it's homemade.

Thanks -
You guys are INCREDIBLY FAST!! I wish everybody shipped as fast as you guys. I am an internet merchant myself, so I can appreciate what it takes to be efficient.
Thanks again,
Steve
Just wanted you to know I really liked your website. I thought I knew a lot about meat, but I learned a lot this evening!  Great Website!
Marie in Ocala, Florida
Hi Craig,
Thanks for the email. I started using Legg Pork Sausage Seasoning when my grocer went out of business nearly 15 years ago. Before that I bought my sausage from this grocer because he made it in-house with your seasoning. I didn't know what he used until he gave me a bag of it after he closed his grocery business. The label on the bag said it was #25 which I didn't see in your options for pork sausage seasoning but the ingredients appear to be the same as the #10.
(They are the same seasoning. Ask The Meatman).Since then I have been using it to make my Elk sausage. I trim all the fat and gristle and add a very lean pork steak then I grind it together with the seasoning. I usually purchase the four bag option and it will last several years but my wife and I have changed our lifestyle to a small condo in Los Alamos and a park model in Arizona that we use in the winter. We also have a motor home we travel quite a bit in. All this means is we don't have the storage for keeping extra quantities. It also means I'll have to purchase this more often and in smaller quantities. I still go elk hunting every year with my brothers who also purchase and use the Leggs Pork Sausage Seasoning. I look forward to continuing my association with your company and I recommend you to anyone who will listen.
Ron Ellis
Good Morning Craig.
I’m not too sure you will remember me, but about a month ago I bought the kielbasa sausage kit from your company. You were very kind in answering a ton of questions I had for you after I made the purchase.
I thought you’d like to know that I have been very successful in making the sausages. And they have won praise after praise from my family! I can not thank you and your company enough. What a total success story my online purchase and support has been.
You will definitely being hearing more from me in the future! [Not too sure if that is a good thing!]
Thank you so much for your patience and help.

Melissa Williams

Click here for more testimonials!

 

 


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