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Meat Curing

Meat Curing

Choose from Morton Tender Quick, Hi Mountain Bacon Cures or LEM Cures for curing bacon, venison or ham. Choose pink sausage cure for making sausage. Meat curing has never been so easy using cures from One Stop Jerky Shop.

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$8.99

Using this Dry Rub Bacon Cure to make homemade bacon makes breakfast extraordinary and any sandwich heavenly. There is something about the combination of pork, salt and smoke that makes your mouth water. Making homemade bacon is easier than you think. All you need is this rub and a little time..

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$8.99

The hardy pioneers in frontier Wyoming demanded hearty food, and plenty of it. For breakfast, their bacon was cut thicker and made from lean portions of the hog, not the fat back. Don't settle for store bought bacon, make it yourself with a boston butt. Cut it any way you want it, thick or thin. Use..

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$5.99

Morton Tender Quick is a fast cure product that has been developed as a cure for meat, poultry, game, salmon and other fish. It is a combination of high grade salt and other quality curing ingredients that can be used for both dry and sweet pickle curing. Morton Tender Quick mix contains sal..

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$6.99

Use these poly ham nets for smoking pork hams, turkeys, roasts, bacon, deer hams and shoulders. Keeps your smoked product tight which makes it easier to remove when you're done smoking your meat. Can be used to hang your meat in the smoker as well. 212° max temperature rating. 33" long and you get ..

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$3.50

Coarse salt with a hickory smoke flavor. 3.25 oz...

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$6.99

The stockinette is a 50/50 poly/cotton blend and are great for smoking. The tight weave of the stockinette captures the juices imparting optimal flavor to your smoked products. Great for use with Chicken, Turkey and Hams. 212° max temperature rating. 32" long and you get 10 nets per package...

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$3.99

Weston Premium Cure Salt - perfect for making jerky or sausage. Same as Prague Powder #1. Contains 4oz bag with instructions. Pink color All natural No MSG added Preservative free Perfect for all  kinds of meat02-0000-WInstructions: To cure meats properly and within food safety guidelines, it is ver..

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