Folks that have followed my salmon curing and smoking stuff, have seen this posted a few times.... It can be made up for different kinds of meats to have on hand for a "quick and easy" rub....
I prefer 2% salt and 2% sugar for fish.... 2% salt and 1% sugar for bacon... and I mix others for different flavor profiles....
For the fish...
454 grams = 1#
2% is 9 grams...
Cure #1 is added at 1.4 grams for a max. allowable nitrite... I add ~ 1.3 grams for a safety margin... (200 ppm nitrite max. for rubbed fish)
Sooooo, 9 grams salt, 9 grams sugar, 1.3 grams cure #1, + spices = ~19 grams of mix added per pound of fish...
Multiply each ingredient by 23 or what ever amount you want.... 23 x 9 = 207 grams salt + 207 grams sugar + 23 X 1.3 = 29.9 grams cure #1...... 207 + 207 + 30 = 444 grams of mix to use when the mood strikes.... When adding dry spices to this mix, the weight of spices is negligible and the mix is still well within safe food guidelines....
A mix like this can be made up for sausages, bacon, BBB, pastrami etc...... darn near anything.... I you have a store bought rub, you can add cure #1 to it also... Make sure it does NOT have cure in it first..
I usually make up a pound of this stuff and keep it in a zip bag so it can be mixed easily prior to application...
That's the basics... If you have any questions about something special.... Myself and others can answer your questions.....
Dave
I prefer 2% salt and 2% sugar for fish.... 2% salt and 1% sugar for bacon... and I mix others for different flavor profiles....
For the fish...
454 grams = 1#
2% is 9 grams...
Cure #1 is added at 1.4 grams for a max. allowable nitrite... I add ~ 1.3 grams for a safety margin... (200 ppm nitrite max. for rubbed fish)
Sooooo, 9 grams salt, 9 grams sugar, 1.3 grams cure #1, + spices = ~19 grams of mix added per pound of fish...
Multiply each ingredient by 23 or what ever amount you want.... 23 x 9 = 207 grams salt + 207 grams sugar + 23 X 1.3 = 29.9 grams cure #1...... 207 + 207 + 30 = 444 grams of mix to use when the mood strikes.... When adding dry spices to this mix, the weight of spices is negligible and the mix is still well within safe food guidelines....
A mix like this can be made up for sausages, bacon, BBB, pastrami etc...... darn near anything.... I you have a store bought rub, you can add cure #1 to it also... Make sure it does NOT have cure in it first..
I usually make up a pound of this stuff and keep it in a zip bag so it can be mixed easily prior to application...
That's the basics... If you have any questions about something special.... Myself and others can answer your questions.....
Dave
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