| Terry Pulliam Burd |
Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
jerky recipe she posted. One of the ingredients is Prague Powder No.
1, which I cannot locate anywhere in SoCal. I've googled it and can't
find a vendor. Anyone know where I can get my hands on this stuff?
TIA,
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
|
|
|
| Bob (this one) |
Terry Pulliam Burd wrote:
> Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
> jerky recipe she posted. One of the ingredients is Prague Powder No.
> 1, which I cannot locate anywhere in SoCal. I've googled it and can't
> find a vendor. Anyone know where I can get my hands on this stuff?
Allied Kenco.
<http://www.alliedkenco.com/data/dat...a_additive.html>
ALLIED KENCO SALES
26 LYERLY ST.
HOUSTON, TEXAS 77022
Phone: 713-691-2935
Toll Free: 800-356-5189
Fax: 713-691-3250
E-mail: aks@alliedkenco.com
Pastorio
|
|
|
| Terry Pulliam Burd |
On Sat, 04 Jun 2005 14:06:46 -0400, "Bob (this one)" <Bob@nospam.com>
wrote:
>Terry Pulliam Burd wrote:
>
>> Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
>> jerky recipe she posted. One of the ingredients is Prague Powder No.
>> 1, which I cannot locate anywhere in SoCal. I've googled it and can't
>> find a vendor. Anyone know where I can get my hands on this stuff?
>
>Allied Kenco.
>
><http://www.alliedkenco.com/data/dat...a_additive.html>
>
>ALLIED KENCO SALES
>26 LYERLY ST.
>HOUSTON, TEXAS 77022
>
>Phone: 713-691-2935
>Toll Free: 800-356-5189
>Fax: 713-691-3250
>E-mail: aks@alliedkenco.com
Thank you! I'll get some ordered ASAP.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
|
|
|
| Dave Smith |
Terry Pulliam Burd wrote:
> Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
> jerky recipe she posted. One of the ingredients is Prague Powder No.
> 1, which I cannot locate anywhere in SoCal. I've googled it and can't
> find a vendor. Anyone know where I can get my hands on this stuff?
>
The Sausage Maker
26 Military Rd.
Buffalo, NY 14207
1-713-876-5521
Or this one:
http://www.michlitch.com/sausage_seasonings.php
|
|
|
| zxcvbob |
Terry Pulliam Burd wrote:
> Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
> jerky recipe she posted. One of the ingredients is Prague Powder No.
> 1, which I cannot locate anywhere in SoCal. I've googled it and can't
> find a vendor. Anyone know where I can get my hands on this stuff?
>
> TIA,
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"
You can get it at butcherpacker.com (they call it Instacure #1, but it's
the exact same thing.)
While you're waiting for that, here's how I make beef jerky:
I generally use rump roast or round steak, whenever I can get them on
sale. Slice rump roast about 1/4" thick, or cut round steak into 1/2"
strips. Remove as much fat and gristle as you can, but a little bit of
fat doesn't hurt.
For each pound of sliced raw beef, add 1 tsp. salt (table salt or
pickling salt), 1 tsp. brown sugar, and 1/2 tsp fresh ground black
pepper. If you want it hot, also add a little cayenne pepper -- maybe
1/8 to 1/4 tsp per pound. Mix thoroughly with the meat strips and put
in a covered bowl or a plastic bag in the refrigerator overnight. Next
day, lay the strips out in the dehydrator and dry at medium temperature
until the meat is not quite as dry as leather. It should still be a
little bit flexible.
Best regards,
Bob
|
|
|
| AlleyGator |
Terry Pulliam Burd <ntpulliam@spaminator.net> wrote:
>Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
>jerky recipe she posted. One of the ingredients is Prague Powder No.
>1, which I cannot locate anywhere in SoCal. I've googled it and can't
>find a vendor. Anyone know where I can get my hands on this stuff?
www.sausagemaker.com has instacure 1 and 2. You might want to ask
Barb or someone who knows more, but I think it's the same stuff.
--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.
|
|
|
| Edwin Pawlowski |
"Terry Pulliam Burd" <ntpulliam@spaminator.net> wrote in message
news:mnp3a1lodt1kehtobe7n8p6e19kopandeq@4ax.com...
> Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
> jerky recipe she posted. One of the ingredients is Prague Powder No.
> 1, which I cannot locate anywhere in SoCal. I've googled it and can't
> find a vendor. Anyone know where I can get my hands on this stuff?
www.theingredientstore.com Prague Powder is also known as InstaCure,
Modern Cure, and a few similar names. It is sodium nitrite and salt used as
a preservative in meats.
|
|
|
| Charles Gifford |
"Terry Pulliam Burd" <ntpulliam@spaminator.net> wrote in message
news:mnp3a1lodt1kehtobe7n8p6e19kopandeq@4ax.com...
> Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
> jerky recipe she posted. One of the ingredients is Prague Powder No.
> 1, which I cannot locate anywhere in SoCal. I've googled it and can't
> find a vendor. Anyone know where I can get my hands on this stuff?
>
> TIA,
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
Terry I am pretty sure they have it at the German butcher shop in Carlsbad.
I don't remember the name of the place, but Jamie probably would know. Not
too long of a drive on a nice day! Take Bill to Legoland.
Charlie
|
|
|
| Arri London |
Terry Pulliam Burd wrote:
>
> Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
> jerky recipe she posted. One of the ingredients is Prague Powder No.
> 1, which I cannot locate anywhere in SoCal. I've googled it and can't
> find a vendor. Anyone know where I can get my hands on this stuff?
>
> TIA,
> Terry "Squeaks" Pulliam Burd
Our local Chinese grocer carries it in small packets.
|
|
|
| Terry Pulliam Burd |
Thank you one and all. I've ordered some and it should be here next
week. I'm hoping to have the maiden batch ready to take to the Sandy
Eggo Cookin on the 25th. Funnily enough, 16 oz. of the stuff costs
$3.03 and the shipping is $7.49. Ah, well, when nothing else will
do...
Thanks again, guys!
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
|
|
|
| Clay Irving |
On 2005-06-04, AlleyGator <AlleyGator@otheryellermeat.org> wrote:
> Terry Pulliam Burd <ntpulliam@spaminator.net> wrote:
>>Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
>>jerky recipe she posted. One of the ingredients is Prague Powder No.
>>1, which I cannot locate anywhere in SoCal. I've googled it and can't
>>find a vendor. Anyone know where I can get my hands on this stuff?
>
> www.sausagemaker.com has instacure 1 and 2. You might want to ask
> Barb or someone who knows more, but I think it's the same stuff.
Prague Powder No. 1 is also called Curing Salt 1, InstaCure or Modern Cure.
Prague Powder No. 1 has much more sodium nitrate than Prague Powder
No. 2 -- It is used any time meat is not immediately put into freezer
or refrigerator -- Such as smoking, air drying, dehumidifying, etc.
Prague Powder No. 2 is also called Curing Salt 2. It is used with
dry-cured products that require long (weeks to months) cures, such
pepperoni, hard salami, geonoa salami, proscuitti hams and dried
farmers sausage.
--
Clay Irving <clay@panix.com>
This is my impression of a bowling ball...(drags the mike along the floor, then
lifts it)...gutter... - Steven Wright
|
|
|
| Brick |
On 4-Jun-2005, "Bob (this one)" <Bob@nospam.com> wrote:
> Terry Pulliam Burd wrote:
>
> > Mainly thanks to Barb Schaller, I bought a dehydrator to make the beef
> > jerky recipe she posted. One of the ingredients is Prague Powder No.
> > 1, which I cannot locate anywhere in SoCal. I've googled it and can't
> > find a vendor. Anyone know where I can get my hands on this stuff?
>
> Allied Kenco.
>
> <http://www.alliedkenco.com/data/dat...a_additive.html>
>
> ALLIED KENCO SALES
> 26 LYERLY ST.
> HOUSTON, TEXAS 77022
>
> Phone: 713-691-2935
> Toll Free: 800-356-5189
> Fax: 713-691-3250
> E-mail: aks@alliedkenco.com
>
> Pastorio
http://www.sausagemaker.com/
Contact Information
Order Toll Free : (888)490-8525 24 hours a day, 7 days a week
Customer Service : (716)824-5814 8:30am - 5:00pm EST, Mon-Fri
The Sausage Maker, Inc.
1500 Clinton St, Bldg 123
Buffalo, NY 14206-3099
Fax : (716)824-6465
customerservice@sausagemaker.com
--
The BrickŪ said that (Work harder; millions on welfare depend on you. )
----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----
|
|
|
|
