There is so much to learn about curing. It's new to me.
These are not all my questions, but will get me started anyway
1. Does cure#1 give a "Hammy taste" to all smoked meats?
Such as turkey, fish, beef jerky? I'd like my smoked meats to be safe for eating later, but don't want them all to taste like ham.
2. One ounce of cure#1 (Typo edited to read 1 tsp.) for 5 lb of meat seems to be a rule.
I don't have a digital scale yet. How many teaspoons would 1 oz. of cure be? And is that rubbed on, or in a brine?
3. I like brining meat, like poultry. Is there a ratio to adhere to for amount of liquid. or does it depend on weight of meat.
I read somewhere, that 1 level cup of cure#1 in one gal. of water/brine, would be acceptable for most things. (Edited out. Web page was promoting something without sodium nitrite in it.)
But I trust the opinions of this site, over the one I read that tidbit.
4. I've read too much cure can be hazardous to us, but what are the limits? Is it better to use a little less cure, and brine longer? Most of the meats will be ate within a month, or frozen for later.
Like I said: "There is so much to learn about curing".
I'm not even going into sausage curing right now, cold or hot.
But, I'll get there sooner or later. I will have many more question over the next year or two.
Thank you all, for your good advice, and patience with us newbies.
I know some of you post the same thing over and over again, and get tired of it. But just blame it on the poor search that most forums have. I usually do a search here, and then a site:search with Google.
Sometimes we just have to ask. Thanks again.
Edited by fpmich - 10/21/13 at 12:18am