Got my country brown sugar cure from The Sausage Maker and don't really see any instructions on how much per pound. Saved Tods I think recipe and .32 ounces per pound of meat? Don't want to poison us. It is first for me as I have stated earlier on a thread. Just confused on if you sprinkle over one side rub in or just sprinkle. Thanks for any info. Dave
Scared on cure
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The directions should be on the side of the jar.
Use only the directions for the brown sugar cure that you have.
There are other brown sugar cures from other vendors and they're not all the same.
The recipe I saved was from TJohnson not tod. Searching deeper into that thread I found that his cure WAS from a different vendor and called for 4 oz. of cure per 12# of meat to where mine is 16 oz. That is where I got thrown off. Saved some botulism there. So do you have to mix cure with water, inject, or just dry rub with other ingredients? Cure is from The SausageMaker. Thanks,
I have the same cure and if I read and understood their instructions right. They used 1 pound of cure mixed with 1/2 to 3/4 cup of water per 5 lbs of meat. Rub the mixture over the meat and put in the fridge for 5 days turning everyday. Does this sound correct?
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