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Curing error.....Michael Ruhlman Book

post #1 of 6
Thread Starter 

Hey friends,


I was just reading this, it can't be right:


Basic Dry Cure from Charcuterie
1 pound/450 grams kosher salt (2 cups Morton's coarse kosher salt)
8 ounces/225 grams sugar (about 1 cup)
2 ounces/50 grams pink salt (10 teaspoons)


10 teaspoons?  My package of #1 Pink Instacure says 1 teaspoon per 2.5 pounds of meat.


Why would they use that much cure, is it because it is being washed off at the end?


This just doesn't set well with me?


~ Scooter

post #2 of 6
Thread Starter 

Wait, good lord, I just found a whole bunch of conversations on this topic in this great    You know what, I shall just say..Thank you and nevermind!   Have a great day friends.

post #3 of 6
Yep...... even the Masters hire nit-wits to do their proof reading and write their books.....
post #4 of 6

General recommendations for Instacure would be 1 tsp for 5 LBS of meat.


If your package says 1 tsp for 2.5 LBS of meat? I would be thinking it was a blend?


Of course this would depend on how much of the mixture you add per LB of meat?


Whatever the mix, you want to end up with one tsp of Instacure for 5 LB of meat?


Good luck and good smoking.

post #5 of 6
Thread Starter 
Yeah misquoted that one. 1 teaspoon per 5 pounds. Thank you!!
post #6 of 6

1 tsp per 5lbs thumb1.gif

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