Seasoning & Additives 104 - Sure Cure

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    Seasoning and Additives

    Seasoning and Additives 104 - Sure Cure

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    What Is Sure Cure?

    People have been curing meat for thousands of years. Meat would be packed in salt and the combination of salt and nitrites present in the salt cured the meat. As scientific ability advanced it was noted that nitrites and nitrates were useful in setting a nice pinkish color into cured meats and saltpeter became a common ingredient in meat processing. Today we use a more refined version, Sodium Nitrite that is safer to work with.
    If you have used other brands than Excalibur in the past you have probably used a cure called either Prague Powder #1, Instacure or Modern Cure. All of these are basically the same thing, sure cure is just Excalibur’s name for it. It is in this little orange bag that is sent along with any meat snack that is designed to be cured and none of these products would be safe to eat if we hadn’t used it. Sure Cure will appear pink because food coloring has been added to it to prevent any mix-ups with other seasoning or cures. The main ingredient in Sure Cure is salt, not the curing agent which is Nitrites. Large volumes of salt are added during production to make measuring the correct amount of nitrites easier.

    Why Use Sure Cure?

    There are a few reasons you want to add Sure Cure to a smoked meat product. The main reason is that it retards the growth of Botulism spores in your meat. Botulism is a potentially fatal toxin and is one of the main causes of food poisoning in the US. The environment you create when you smoke a restructured meat product like a snack stick or summer sausage is perfect for growth of botulism spores. It is moist and hot but not hot enough to kill the Spores which can withstand temperatures of above 200 degrees. No one wants to cook their meat to that temperature, you would most likely end up with a dried out and burned product.

    Other information

    Sure cure is also effective in preserving the smoke and spice flavor in a cured product and it fights off rancidity and a warmed over flavor. Have you ever made a London broil, put the left overs in the fridge and then reheated it? You notice a significant difference in the taste right? That is the warmed over flavor we are referring to.

    Excalibur packages the sure cure into the cases with any seasoning that is designed be smoked. For 25 lb batches they include the 1 oz package and for 100 lb packages they include a 4 oz package. You can also purchase sure cure in 5 lb bags or 50 lb boxes.

    Shop waltonsinc.com for Excalibur Jerky Seasonings

    Shop waltonsinc.com for Excalibur Summer Sausage Seasoning

    Shop waltonsinc.com for Excalibur Cures

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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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