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Cure 1 and wet marinade

post #1 of 4
Thread Starter 
Is the cure 1 amount the same for a wet marinade as a dry one,say 1 teaspoon for 5 pounds of meat in a wet marinade.Thanks
post #2 of 4
How much liquid you talking about.... weigh the meat and weigh the liquid... then add 1 tsp. per 5 lbs.....
post #3 of 4
Thread Starter 
Dave thanks for the quick reply,so you are saying that it is the total weight of fluid and meat as I was under the assumption that it was for the weight of the meat and not the marinade.
post #4 of 4
Quote:
Originally Posted by Louie D View Post

Dave thanks for the quick reply,so you are saying that it is the total weight of fluid and meat as I was under the assumption that it was for the weight of the meat and not the marinade.


To get the proper Ppm of nitrite in the curing solution, you need the "total" weight before the cure is added.... that is the definition of Ppm...

mg per liter..... mg per Kg..... etc...

And you want the least amount of liquid to do the job...
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