Frequently Asked Questions
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Seasoning, Binder and Cure
Sure did! We moved our Regina location to 425 Maxwell Crescent back in 2017. We used to be located on Park Street.
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Try adding at least 1oz (~30 ml) of water per pound of meat. This will not only help with the mixing process but take the stress put on the gears of your mixer & stuffer.
Sodium nitrite is a cure that will help kill bacteria to not grow before it is finished smoking. It will stop the curing process when reaching the internal cooking temperature.
Tenderquick has both Sodium Nitrite & Sodium Nitrate @ 0.5% each, plus other ingredients. Unless you have a recipe that specifically asks for tenderquick; do not use it in place of Cure #1 (F.S. Cure or Sodium Nitrite @ 5%)
When curing bacon or ham it is best to use our All Purpose#2 Cure (Sodium Nitrite). This is a salty brine combination that is simple to use by adding water. If you have a recipe of your own that has salt included in it than you can use FS Cure (And Use Accordingly).
If you are Smoking your sausage, jerky, turkey/chicken etc. You can use our FS Cure (Sodium Nitrite). Also, if your recipe calls for a pink salt use the FS Cure and use accordingly.
Meat smoking is best in the range of 200 to 220 degrees Fahrenheit. To be safe, most meats need to be cooked to an internal temperature of 145 degrees and poultry upto 165 degrees. Depending on your smoker brand the cook time varies.