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Quick question on amount of salt if using cure #1

post #1 of 4
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Couldn't find a quick answer thus this post. I am using a recipe that calls for salt. I am going to use cure #1 in this recipe and curious how much I should reduce the salt. The recipe doesn't call for cure but want to use it. I am using the correct amount of cure per meat weight. Do I want to try to equal the total amount of salt called for and include the cure in that measurement? Thanks in advance!
post #2 of 4
Quote:
Originally Posted by mschwartz26 View Post

Couldn't find a quick answer thus this post. I am using a recipe that calls for salt. I am going to use cure #1 in this recipe and curious how much I should reduce the salt. The recipe doesn't call for cure but want to use it. I am using the correct amount of cure per meat weight. Do I want to try to equal the total amount of salt called for and include the cure in that measurement? Thanks in advance!

 

As long as you are using the right amount of cure, I would add it as extra to the salt, since your recipe doesn't ask for it. Just curious what the recipe is, since I personally wouldn't bother cure with a recipe that doesn't need/ call for it, but that's just me.

post #3 of 4

No need to change the recipe. Just add the cure. you only have to reduce the salt if using tender quick made by Mortons salt

post #4 of 4
Cure #1 is used at ~1.1 grams per pound of meat or 1 tsp. per 5#'s of meat... If your recipe calls for salt by weight, you can subtract ~0.94 grams of salt per pound of meat in the recipe... or 0.2% of the salt noted...
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