How to apply Prague Powder #1 ?

Discussion in 'Sausage' started by mummel, Sep 26, 2015.

  1. mummel

    mummel Master of the Pit

    Guys I know you have to get this measurement right as #1 can be poisonous if used incorrectly.

    1) How do I mix the #1 in?  I was thinking about dissolving it in water and pouring it into my bowl with my beef for jerky sausages to make sure it gets distributed evenly.  I can see just throwing it on top of the meat and hand mixing it in will result in uneven salt distribution.  Thoughts?

    2) I am using 0.5180863 lbs of beef (dont ask).  Prague #1 label says 1oz makes 25lbs of meat.  So 0.5180863 / 25 = 0.020723452 ozs of salt.  I only have teaspoon/tablespoon measurement spoons and 1oz = 6 teaspoons.  So 0.020723452 oz X 6 = 0.124340712 teaspoons of Prague #1.

    I have a 1/8th teaspoon spoon (0.125 teaspoons), so in short, is my math correct to use 1/8th teaspoon of Prague #1 for my 0.5180863 lbs of beef??????

    3) OH and a big F U to the English system!!!!!!!!!  WTF.  USE THE FCKING METRIC SYSTEM!!  Why cant companies get their sht together.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    When I make sausage and jerky, I always mix the cure in the liquid prior to adding it to the meat.
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    :yeahthat:
     
  4. doctord1955

    doctord1955 Smoking Fanatic

    I have a old malt mixer that i bought on a sale just for mixing the water and cure and spices together!
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Yes my friend...1/8 tsp for 8 ounces of meat.  Just for future reference...1 oz = 6 teaspoons of " Water ". Weight to Volume measurement. 1 oz of Cure #1 = 5 teaspoons, 1 oz of Cinnamon is 11.75 teaspoons. See the difference? The link below has this chart that shows Cure per Pound of Meat in Volume and Weight in Ounces...JJ

    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
    Amount of Meat/FatAmount of Cure
    Vol.Wt.
    1 lb.1/4 tsp..05 oz.
    2 lbs.3/8 tsp..08 oz.
    3 lbs.1/2 tsp..10 oz.
    4 lbs.3/4 tsp..15 oz.
    5 lbs.1 tsp..20 oz.
    10 lbs.2 tsp..40 oz.
    15 lbs.1 Tbsp..55 oz.
    20 lbs.1 Tbsp. + 1 tsp..80 oz.
    25 lbs.1 Tbsp. + 2 tsp.1.00 oz.
    50 lbs.3 Tbsp. + 1 1/4 tsp.2.00 oz.
    100 lbs.1/4 C. + 2 Tbsp. + 2 tsp.4.00 oz.

    tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
    oz.= ounce
     
    Last edited: Sep 27, 2015
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Do your self a favor and buy a scale. You can get them that measure to 0.01 grams for around $10.
     
  7.  Great advice on the scale. They are too inexpensive not to have one (or two).

    Chuck
     
  8. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    If adding the cure by itself in small quantities (as you are) then dissolving it in some of the added liquid is good. If adding it with other ingredients (e.g. salt and/or sugar and any other spices) then simple put them all together in an electric spice/coffee grinder and then blitz them all into a powder. This makes it much easier to spread all of the ingredients evenly throughout the mix.
     
  9. mummel

    mummel Master of the Pit

    Thanks guys.  Chef Jim - thanks for that table!!!!!!!  Converting metric to English and back and forth last night took so much time.  Probably longer than making the sausages themselves.  I had spreadsheets out and all this sht.  DROVE ME NUTS! 

    I have a scale but its measures in 10 gram increments.  I should probably get a finer scale.  Maybe a mixer too?  Im going to have to build a shed for all my equipment.............  My wife is going bonkers.
     

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