Safely Cure Your Meats WITHOUT Nitrites | EcoCure
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- เผยแพร่เมื่อ 14 ม.ค. 2023
- Today we are talking about EcoCure. A Nitrite free curing salt that protects your meat from harmful pathogens.
Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt
Use the coupon code 2GUYS10 for a discount off your purchase.
Here are some links to this product from The Sausage Maker:
EcoCure #1 & #2: tinyurl.com/27zenazd
Here it is from Amazon:
EcoCure #1 8oz: amzn.to/3iKLK0n
EcoCure #1 16oz: amzn.to/3GM01lF
EcoCure #1 5lbs: amzn.to/3We1xT6
EcoCure #2 8oz: amzn.to/3H69WUj
EcoCure #2 16oz: amzn.to/3ki7rFH
EcoCure #2 5lbs: amzn.to/3IR2kqm
Links to Studies and documents used for research:
www.fsis.usda.gov/sites/defau...
www.ncbi.nlm.nih.gov/pmc/arti...
www.foodnavigator.com/Article...
docplayer.es/89088813-Univers...
www.ncbi.nlm.nih.gov/pmc/arti...
www.researchgate.net/publicat...
www.researchgate.net/publicat...
www.ncbi.nlm.nih.gov/pmc/arti...
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Eric
(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
I never thought I'd be interested in meat preservation until I found your channel. So interesting!
You are an excellent instructor. Good cadence, objective and best practices. Thanks
Thank you Eric! Brilliant source of information, as always , you've taught this old dog many new tricks!
I've used with excellent results on summer sausage, Trail bologna, beef jerky, snack sticks from beef, ground turkey, chicken. Color and taste had same results next to cure #1. Well worth the dollars spent. Will continue to alternate between the 2.
I like your informative work, YOU ARE GREAT HELP TO THOUSANDS OF PEOPLE LAZY FOR RESEARCH, you educate clearly and deeply, I like that you give everything you know about any topic.
Looks like it is not shipped to the UK. Made my first sausage today, and I really appreciate all the info you give us, especially safe temperatures for storing and so on. It was so much easier than I expected - homemade sausage for me from now on. THANK YOU
I'm convinced! Going to try this on all of our fresh sausage varieties. Love the idea of being able to say our sausage is nitrate/nitrite free! If it goes well on fresh, we'll see how it goes over with bacon and smokies!
I am looking forward to seeing these used. Thank you for sharing this product with us.
ordered some thru your link,thanks!!!
thanks for the reply!! keep the vids coming dood!!!
Thanks for the brain cleansing and rethinking! I'm looking into this and rethinking it !
❤🎉 yessir, you answered ALL my questions. ❤🎉 Thank you Eric
Smoked a whole pork belly (bacon) today using EcoCure, and it worked great! Every bit as good, if not better than pink salt #1. I’m sold on it. It gave the lean that nice red color that is preferred, and the texture and flavor is outstanding! It’s pricey, but using as directed, it took very little. Incredible discovery and I highly recommend it. Thanks for presenting it on this video!
I just got the eccocure #1 the other day, I'll have to order the #2. I'm pretty excited to try them both out.
But like you, I will also continue to use the cures 1 & 2 as well. As the old saying goes , ain't broke don't fix it. As long as they're used correctly.
Great video. Learned something new, as usual! (I didn't know the FDA required manufacturers to label their product 'Uncured' - even though it clearly has been.)
Yeah, most people think that it's misleading marketing by the manufacturers. I got a good laugh when I learned that it's actually the government with those mandates.
Thank you for this informative post.
I would love to see a comparison video with the exact same meat/recipe, Using different cures.
THANKS for presenting this. I have a sensitivity to commercially produced yeasts and Nitrites and make / cure my own wine and meats. I didn't even know about EcoCure despite my periodic research into alternative products and methods.
I think botulism concerns are smart. EcoCure is a great option to look into. So far all of the projects that I've used it on have been a great success.
@@2guysandacooler Thanks, it was a growing concern. And I've never worked with pork; wonder if I can try a guanciale with this product.
Guanciale would be a great place to start. It's a very forgiving cut to dry.
As always, great info presented beautifully! Havent tried swiss chard juice, have you?
I too would love to see a head to head comparison video made between Eco Cure and Insta Cure with a two or three recipes.
Nice, it's should be an amazing alternative for Nitrate.
The next steps in some recipes with the product!
Very informative, i look forward to seeing your other videos on the results to see if the meat comes up with the same quality. Might be worth me buying. Is this product better than say celery juice versions?
Thanks for all the great content! Quick question, If I wanted to make charcuterie in the fridge, as you made the capocollo, can I use this for added safety during the equilibrium cure. And how would the recipes percentage be affected by the salt already included in the ecocure?
I used Eco cure #1 for Pastrami and it came out great it didn't have that deep red color but in a way, I liked it better.
Very interesting video.
Thank you for this information. You mentioned there’s a slight taste when eaten. I’m sure it’s minimal but is there a very slight flavour it put on the final product?
It looks like my ancestors have discovered ecocure in some way some centuries ago. They used wine. And my grandfathers too. We have sorts of wine very rich in polyphenols :-) I use it often in some types of dry cured salami too. But I am little surprised by FDA regarding labeling policy. I have an explanation but I didn't expect that to be somehow rude
Well said!
I plan on a lot of biltong soon as Im moving more into carnivore diet. Im gonna use this
Glad to hear you say that you will be doing a cold smoked bacon video with it soon, that would be my main interest. Will it affect the amount of salt that you would use along with the cure for cold smoked bacon? (And how about for smoked sausages?) What is the shelf life? Would freezing the unused cure be a good idea to extend the shelf life for future use? For home use I would only make bacon once per year, then vacuum pack it and freeze it. It’s considerably more expensive to begin with, but wouldn’t make sense if I could only get one bacon cure out of it. If the shelf life is not long, any plans to offer a smaller size? Looking forward to trying it.
how can I buy Ecocure I live in Australia, love your info vids
I really enjoy your videos and watch them frequently, often more than once to pick up points that I missed in previous viewings. Would it be appropriate to use sodium erythorbate with Eco Cure #1? Also, what about the use of Encapsulated Citric Acid with Eco Cure? Thank you
Sodium erythorbate is not necessary with EcoCure. You can use ECA with Eco Cure as well.
Eric, could you make a video of the plant extracts that can be used in conjunction with the product you advertise in this video, who sells them and their protective effects in or for sausages. CITRUS EXTRACTS, POMEGRANATE EXTRACT, ROSEMARY EXTRACT, etc.
Have you done any videos on celery juice powder?
Is there a way to make a lower sodium ham using eco cure #1? Thinking cured smoked pork loin
Excited about this. Just used my first eco#1 on a batch of bacon I whipped up. Had I known eco #2 was available on the pancetta that I made at same time. Can’t wait . Does that mean you can taste your sausage for seasoning prior to cure. And can you use accelerators. I’ve read some where that cherry powder acts as an accelerator for natural cures
Nice. With this product you can taste your sausage for seasoning at any time during the process. This product does not need a "cure time" for sausages like Cure 1 does. Also, no accelerators are needed as there are no nitrites in it to accelerate. Cherry powder is a nice cure accelerator, and it works with natural cures like celery powder AND Synthetic cures like Insta Cure #1
@@2guysandacooler thanks sir
BSA sold this product too .
Ok ok, i subscribed!!
I want to make sausage for my dogs though. I figured celery powder would do the job. Would those spices be safe for my dogs?
were any chemicals or solvents used to extract the flavor from the rosemary? I know of people getting sick from these flavorings.
Would love to see a flavour comparison between the two. I am guessing Ecocure might have more herbal or floral note compared to a hammy one from nitrates/nitrites.
+1
I've been wondering about something it's 2 guys and a cooler,where's the other guy ?that being said I have watched your content for a long while now and learn a ton of things to improve my experience thanks I was wondering if you could do a program on polish ham it's awesome and I think you would love it,it's really hamy not as salty as other processes real sweet and hamy
The other guy is brining in the cooler
I had a question about cures, rather the lack there of. I'm interested in making a mexican longaniza. Everything I have found mentions drying the sausage for a few hours to days at room temp. None of the recipes I have found use any sort of curing agent that I am aware of. I'm a novice and don't want to follow a recipe blindly and risk safety. Is there something I'm missing in my research? I hope the question is appropriate and thanks for the great content.
I use eco cure #1 for beef and pork jerky. I have a vacuum tumbler that I use for marinade - do I still have to let it sit 24 hours since we’re not waiting for nitrite conversion?
Hi say when will you test making Finnish
Sausages there are. A few 1.Mustamakkara - 2.siskonmakkara-3.Ryynimakkara-4.Rusinamakkara and many more
Still would love to see a video on how or why or what causes your sausage casing to be tuff
Interesting that you would bring this up Eric....Almost all the literature on charcuterie recommends that you soak your casings for 15 to 30 minutes with the addition of either vinegar or lemon juice in the cool water...I've ALWAYS encountered tough casings on my finished products using this method. Thought maybe it was the addition of the acids to the soaking water. Not the case...even when I eliminated the acids, the casings remained tough. I phoned The Sausage Maker who recommended an overnight soak which I tried...very little change. I'm at quits...I, as well, would like to see a video addressing this problem.
@@charlesa3374 natural casing will always have that “snap” when you bite into them, but collagen casings do not. Most supermarket stuff is collagen ( cheaper and less breakage during production). Most people are not use to natural casings. I prefer the texture and mouthfeel of natural casings - particularly hot dogs.
@@cmsense8193 I should have mentioned that I was referring to natural casings. While I appreciate the natural 'snap' my 'short soak' experience gives me chewy casings...I'll try soaking the natural casings overnight which seems to be the new standard for using this type of casing. Thanks for your response!
It think it’s relative. Excessive polyphenol intake has its own health risks and will become another nitrate-like scare if / when they become popular in meat curing. This research started years ago using green tea extract and off flavors in the end product was always an issue. Perhaps this is why smoked and cooked products work best? Looking forward for more info on drycured meats processed with polyphenols.
Great info. Can you cold smoke right after casing up your meat or do you have to let sit for a specific time.
You can cold smoke right away
@@2guysandacooler awesome! you see any issues with using this product in a wet cure, pastrami, bacon......
I just made my 1st batch of beef venison bologna in a loaf pans . 15 lbs worth . No grinder no stuffer and no mixer we’re used . It was baked in the oven at 300 f for about 2 hrs give or take till it hit 155-165 f . I used 1 cup Morton tender quick . What would the ratio be per lbs of meat . Also with insta cure #1 ?
Thanks for the video! I’m making smoked sausage with Ecocure 1 right now. How long do I need to wait before smoking the sausage?
You don't have to wait at all. It works immediately
Good Gods it was difficult for me to order from the Sausage Maker. I had to call in and have them order manually. I'm not sure if it was the Canada thing or just where I am specifically, but really the site did not want any address except one in the US. I eventually Had to go through a Bonded Carrier.
Eco-Cure sounds GREAT! Hmm...I make my own corned beef every year for St. Patty's day - does it substitute in a liquid brine one-to-one for Prague or pink salt? So glad I stumbled upon your channel!
It's not a 1:1 with pink curing salt. You would weigh the meat, then weigh the water used. Add 1% of the total weights combined. So if meat is 1000 grams and water weight is 2500 grams the total weight would be 3500 grams. You would add 1% of 3500g or 35grams of ecocure
@@2guysandacooler 🤗 Thanks! I avoid the nitrites because of extensive nutritional research. Cured meats are far less healthy than fresh meats. Further down that rabbit hole, it turns out that dried meat (non-commercial pemmican and jerky) and short-smoked home cured meats vary only a tiny bit from the health profile of the underlying meat. Yet, repeated large-scale epidemiological studies show that charcuterie is unhealthy. What could possibly cause that? Commercial preservatives, that's what. I have a family history of colon cancer and I thought I was going to have to abandon all of my beloved deli meats. Eco-cure means problem solved! Now, I'm binge-watching your channel. 🤔 How much would it cost to create a 50-degree 80% humidity cooler? LOL Turns out corned beef is a gateway drug...
How long does this cure take, is it faster?
What adjustment for salt quantity shall I make to my recipe? E.g. when using Cure1, I count 93.75% as salt and adjust salt ingredient accordingly.
What about taste. Does it taste like cured meat or just seasoned meat?
Wow. Just bought 1 kilogram of salted hog casing here in Thailand for US $8.75. There is a LOT in one kg!
They are not sorted by size, but I guess I can handle that part.🙂
I used EcoCure in a 5lb batch of smoked beef summer sausage. The taste was great but it didn't have the pink color I'm used to when using insta cure #1. I will make it again with the same recipe using insta cure #1 and another with EcoCure #1 and save one sausage of each to compare.
insta cure will make it very pink looking. Eco cure makes it a more of a dullish pink (IMO)
The difference generally between insta cure 1 and 2 is the addition of sodium nitrate to the sodium nitrite . If there are only polyphenols involved in eco cure, why are they 2 types of eco cure instead of using different amounts of the one type at most for different project types ?
EcoCure #1 is one type of formulation while ecocure #2 is a completely different type of formulation. Different products
As far as I'm aware nitrites have no dyes in them. It's the conversion process that keeps meat colored., and if cooked the the nitites are destroyed at 160°F. Correct me if I'm wrong.
In an equilibrium cured bacon, is the instacure#1 for protection or just flavor? Will this still give a “bacon” flavor to bacon?
For protection and flavor. I made bacon a few videos ago and found that it had a similar flavor
Does anyone have an good/bad opinion about using ecocure to can meat stews after pasteurizing it in water bath at 180f for 30 minutes?
How is it processed?
Two questions. One I have problems with to much salt is the new ecocure less salty than regular cure 1 & 2 and can it be used on things like jerky. I'm just starting to learn about the process of making sausages and other meat using cures. Thanks for your help!
Yes. Eco cure 1 has 34.4% salt and EcoCure 2 has 49% salt. Insta Cure #1 and 2 has 93/94% salt
@@2guysandacooler thank you!
My grandparents have been curing hams for 80 years without nitrites,
thats nice.
How are their hams cured? Thanks
@@PierceWellnessCenter Salt and pepper in a smoke house
I'm a food quality specialist for food production. While I haven't worked with cured meat, I do want to share a few things. FDA and USDA share the responsibility if food additives are safe. It also involves a really really long process to get it approved. If the company that makes Ecocure is small, they may not have all the means to prove it's safer. Yep, ironically the companies have that responsibility, not the FDA.
FDA's history is reactive, not proactive. Thanks to Obama signing the food safety act, the government has started to push companies to take a proactive approach to food safety. Again, you have to rely on the companies to be solid people to do the right thing. While you can find warnings issued on the FDA page, noticed it's usually because people got ill first.
With saying that, if they read the ingredients, there isn't anything to be worried about. It's just salt, fruit, spices, and vegetable extracts. People should remember that curing meat has been a thing long before you can buy tubs of nitrates.
Anyways, sorry to ramble. I haven't cured meat before I just love your videos because of the history and science you bring up. It's very entertaining to me. ☺️
Hey Eric I would assume you do not need to use sodium erythorbate if you plan to stuff and cook the same day with Eco Cure?
That is correct!
Hey the website for two guys in the cooler just buffers I was trying to get the recipe for the Chicago beef sandwich episode
Working on my end: twoguysandacooler.com/italian-beef-sandwich/
@@2guysandacooler okay now was working through your link thanks
With EcoCure can I mix and smoke my sausage right away or do I need to let it sit in the refrigerator for 24 hours?
I also forgot. Do we need to let the meat cure for at least 12 hours with ecocure#1? Or would you be able to cook your meat right away after mixing it? Doesn't seem like there is a clear chemical reaction happening like it does for Instacure#1
no need to let the meat rest for 12 hours. With eco cure there is no cure time in sausages. It happens immediately so you can mix, stuff, and cook right away.
Hi Eric, I'm curing pork loins using instacure #1, using the equalization method. Due to the weather, I'm three weeks past the cure time and it my be another week before I can get the loins in the smoker. The product looks fine. Is there a cure time I shouldn't exceed? When I open the vacuum bags, will it be obvious the meat has gone bad?
Should be fine if you plan on smoking and cooking it. The meat shouldn't seem off or slimy in any way
@@2guysandacooler Thank you!
safe for someone extremly alergic to oranges?
other than the higher cost (which while the ecocure is a lot more than the standard instacure, you do not use very much in a recipe), do you see any reason to use instacure any more? do you envision using them any more, or will you switch to ecocure from now on?
I personally don't have a problem with insta cure 1 and 2. I don't see me making a permanent change on this channel. More than likely, I'll be using all the different options on this channel. Up next, celery juice powder and beet root powder😀
@@2guysandacooler have you done a video on celery juice powder yet? And do you recommend one over the other for deer sticks?
Hey Eric, sorry about all the questions, and this one is off-topic, but can you tell me the purpose in a second different colored ring being on natural casings, and how "blooming" sausage only improves the look of the sausage but not the taste? What is the science behind that?
Explain this part "but can you tell me the purpose in a second different colored ring being on natural casings". I don't understand what you are asking.
As far as blooming, it's technically a term that applies to raw meat. As the myoglobin reacts with the oxygen and the color turns a nice red. Its also used by sausage makers, when they let a smoked sausage sit out for several hours while the colors of the sausage get deeper. The flavors do tend to mellow out during this step as well.
@2guysandacooler OK, I just got a hank of 29-32 hog casings from The Sausage Maker, and a year or so ago I bought a hank from somewhere else. Both came sealed in a brine, and about two feet from the end there are two plastic rings with the casings running through them. One red. One white. I would assume one ring would do if it's purpose were to meerly keep the casings together. Another thought I had was it was a color coding system used by the producer of the casings. I don't know.
Ecocure #1 replace salt in a recipe or mix salt with Ecorure #1?
you would mix salt with the ecocure
So if I use EcoCure #1 for sausages, do I need to wait before smoking (12 or more hours) like I would have to with instacure #1? Or can immediately cold smoke after stuffing?
Nevermind. I read an older comment. Thanks a lot. You are a guru!!
This is a pretty cool product. I'm surprised you still get that classic "cured" flavor with the ecocure. Which makes me wonder what actually contributes to that classic cured flavor? And if there is some other chemical process going on. Also I couldn't help but notice the lighting going back and forth from light to dark in your clips at the beginning of the video. Don't if maybe it's me, but worth making sure you camera settings are good because it sort of weird
LOL. I'm in an outside room and when I filmed this video the sun was shining bright, and the clouds were moving across the sun. That's what you are seeing.
The instructions say to use 1% by weight of the meat. How would you adjust your salt in a recipe that you would normally use cure #1?
I actually haven't adjusted the salt and it's been fine. I'll have a few cured sausages coming up and I'll be able to let you know a bit better once I taste them
Hi, can you please let us know how we can submit recipes for the next season of Celebrating Sausage October?
Sure, you can shoot me an email: twoguysandacooler.com/contact-us/
Hi Eric
I made a mistake using cure #1 instead of #2 making ferment Cacciatore &Calabresa should I
Cook them after fermenting or continue on with drying Thanks Joe
what is the diameter of each salami?
@@2guysandacooler
Cacciatore is 36mm,Calabresa60mm still have 35 hours to finish ferment
The Cacciatore will be ok as that size diameter will dry in time but the calabrese will not dry in time. What I would do with the calabrese is dry it for 14-21 days, then slowly cook it till the internal reaches 145f. Make it a semi dried sausage
So it is cured, but not cured cured.🤔
I might have to try some of the alternatives, since I have already tried them in packaged meats I have eaten.
👍👍
Thank you for this video. I've started making my own sausage on our small family farm. But I cannot use the food coloring rich insta-cure.
But the thing is I'm not sure why I need to cure it. And I guess this is where my dilemma is. My family does not care about preserving the color of the meetings, and at no time will my sausages and needs be in that danger zone of temperature. So I guess the real question is does the curing process really make the taste worth it. I'd really appreciate your thoughts on this. Can I just leave it out of the recipe if I'm freezing or eating it right away?
in your case i would omit it. no need to use it on fresh sausages.
Thank you.
Let's say a dry cured pork belly takes 8 days to cure with salt and cure#1. Would the curing time be the same with this product in dry cure recipes? Does it fully dissolve in water for wet brines? Also do you know what percent salt (by weight) this product is to factor it in for EQ curing? I'm excited to try this as an alternative and get away from nitrates/nitrites.
The curing time would be the same as the objective is to try to gain equilibrium with the cure (to the center of the meat). This product fully dissolves in water. I would have to find out what % of salt EcoCure has.
Quick question, how do you adjust your salt values with the EcoCure #1. Say I am using a 2.25% salt cure for bacon using the equilibrium method (2% salt and 0.25% cure #1), would I count the EcoCure #1 as 1.00% and just add another 1.25% salt?
EcoCure #1 contains 34.4% salt and EcoCure #2 contains 49% salt.
So if you want to keep a certain salt percentage, just reduce that percentage by the following.
EcoCure #1: .34
EcoCure #2: .49
So if you are shooting for a salt % of 2.25%, then you would add 1.91% salt and 1% EcoCure #1. Your total salt content will then be 2.25%
Makes Sense?
@@2guysandacooler Yes, thank you.
Which one would you use is you were smoking beef jerky? Like I’m a pellet grill?
ecocure #1
Curious, because there’s no conversation to nitric oxide is this a good alternative for a single day sausage stuff and smoke without the use of an accelerant or does it still need the overnight rest in the fridge to work it’s magic?
It works immediately. No need to wait
@@2guysandacooler awesome, thanks for the response and thanks for always making great and informative content 👍🏼
Since I don't consume 100lbs of bacon, frankfurters or dried salami per week, I'll stick with the Instacures....great video nonetheless...
If I'm using equilibrium to cure coppa or lozino can I use 2.5% salt and 1% of eco cure so my salt lever ends up being 3%. Since eco cure number 2 is half salt ?
Yes.
Can you use a cure accelerator with Eco-Cure ?
its not necessary. theres no nitrites to accelerate. With eco cure you can cook your sausage immediately.
This is probably a silly question, I think it’s self explained, but i missed it if it was mentioned, if I use ecocure instead of cure #1, can I cook and eat my product immediately without resting, (taste testing)? Sorry for the stupid question, I just want to make sure.
you can cook and eat your sausage immediatly using ecocure
Hi Eric, I just bought the eco 1 and planning to do some cooked salami, I use two tablespoons salt per five pounds of meat and one teaspoon of insta 1. How much Eco 1 do you recomend on five pounds of meat and two tablespoons of regular?
I only work by weights. The amount of ecocure you would use is 1%. So for 5 pounds the amount is 22.7 grams
@@2guysandacooler thank you
Hey Juan, I just measured it out for you. 6.25 level tsp is what you would use for 5 pounds of meat.
@@2guysandacooler thank you Eric, I appreciate you
Is a 12-24 curing period necessary with Ecocure #1 like it is with Instacure #1?
nope
is there a curing time or right into smoker?
There is no curing time with this product. You can mix, stuff, and smoke all the same day.
Hi there , we made a batch of sopressata and used the amount required by the label. We always cook some of the mix and taste it prior to stuffing .It was unbearably salty ! Is the salt going to dissipate as the drying process evolves? Thanks I’m advance !
How much salt did you add to the recipe
@@2guysandacooler
We measure everything in grams. But you are looking at 8.8 oz. Of salt
Per 2.2lbs of meat roughly .
@@giuseppecasale5036 I work in the metric system for weights. FYI.
OK. So, what recipe did you use. If what you are telling me is true, then you used 249.47 grams of salt per kilo. That's a crazy amount of salt to use- even for dry cured salami. You should have used roughly 2.5% salt or 25 grams of salt. By your numbers you added 25% salt. No wonder it was super salty😅😅
For future reference, EcoCure #2 contains roughly 50% salt. So when you add this product to your salami it will increase your salt content by .5%. If you are shooting for a total salt content of 2.5%, then you would add 2% salt and 1% Eco Cure. Does that make sense? By the way. Salt in food tastes saltier when it's cooked.
@@2guysandacooler
I might have messed up the conversion… we use 250 gr. Of salt for a 10 kg. Batch. 😅
@@2guysandacooler
3% total including Ecocure #2 is that it?
The minimum cost for overseas shipping is a crying shame - I could never justify buying £185-odd of ecocure, even more so if it only lasts a year. Hopefully they sort out a european distributor.
SOoooooo...., have polyphenols been determined to be "safe"(er) than nitrites, or is it simply word-play? And what (if any) are/is the difference?
That's where you come in. Look it up and see for yourself. I have and have made a determination, what say you
At the 1lb (#1) price it adds .62 cents per pound of meat. That is literally 10 times the price of a 1lb package of insta cure #1.
I hope their pricing comes down, I couldn't see myself spending that kind of money unless I spent double that to process my own. At least then I'd have a cool story.
If the ecocure is non toxic, as apposed to the instacure, what is stopping you from just using ecocure #2 for everything?
you could. It would be overkill but totally ok😉
LIKE THE AVAILABILITY OF THIS PRODUCT WANT TO DO SASUAGE PRODUCTS FROM HOME WHY WE LIKE YOUR CHANNEL DOING SOMETHING WE ALSO WANT TO DO AND THIS PRODUCT WILL BE A MOVER IN THAT DIRECTION.
I still like using nitrates
I'm a little confused on when and why sausage makers use Pink Curing salt
Here you go: th-cam.com/video/SR2ISLFEMew/w-d-xo.html