curing

daveomak · Feb 12, 2017

kerrdawg, thanks for the pics....   BTW, that's the same cure I use for my bacon dry rub...   0.86% cure (nitrite)...

1 3/4 tsp. of that cure is about 8 3/4 grams...   adding that to 1# of meat is ~ a 1.84% addition which is right on... that will give you about 158 Ppm nitrite which is perfect...   for future reference, a 0-100 grams scale will help you out in curing and adding spices....

Anywho... You should only have about 1.8% salt in the sticks, if all the salt came from the cure...    If the seasoning had salt in it, there would be too much salt probably...

daveomak · Feb 12, 2017

berefood said:
kerrdawg

It's difficulty to see from your photo the % nitrite in this cure. The standard is 6.25% or .0625 in decimal form,156ppm. The amount of cure for 5 pounds of meat is 1 TEASPOON, whole muscle. I don't know how you processed the meat and it's final weight, water added, spices, etc.

The package says 1 pound of cure to one gallon water for a brine. A very popular brine on this site is POP's and he calls for 1 TABLESPOON of cure. Another popular brine method is by another member who's name escapes me at the moment but he uses a much higher around of cure than POP's. You may want to check with the manufacture of this product and inquire about its ingredients and instructions. There is a lot of misinformation out there on these subjects.

bereford, morning....   That's a commercial cure that I use also...   It's 0.84% nitrite.... Lots of commercial cure out there from 0.84% and 0.75% and 0.65% that I have seen... There general application rate is 2% per weight of the meat...

++++++++++++++++++++++++++++++++++++

kerrdawg, thanks for the pics....   BTW, that's the same cure I use for my bacon dry rub...   0.84% cure (nitrite)...

1 3/4 tsp. of that cure is about 8 3/4 grams...   adding that to 1# of meat is ~ a 1.84% addition which is right on... that will give you about 158 Ppm nitrite which is perfect...

kerrdawg · Feb 12, 2017

Ok, so for 7 pounds of meat I added 1 3/4 x 7. That was the right thing to do then and I shouldn't worry that there is too much cure that will hurt anyone. That's all I'm worried about!

This is the seasoning the kit came with. It does contain salt

IMG_5450.JPG

kerrdawg
Feb 12, 2017

daveomak · Feb 12, 2017

WOW.... Salt in the seasoning also... No wonder it's salty... The PS seasonings, when added at a rate of 0.46#'s of cure per 25#'s of meat is 0.46 X 4 = 1.84#'s per 100#'s or ~ 1.8% salt already.. Time to try that Stick seasoning using cure #1 at a rate of 1.1 gram per pound of meat and save the PS Seasonings cure mix for a bacon rub... Maple bacon is good...

kerrdawg · Feb 12, 2017

DaveOmak said:
WOW.... Salt in the seasoning also... No wonder it's salty... The PS seasonings, when added at a rate of 0.46#'s of cure per 25#'s of meat is 0.46 X 4 = 1.84#'s per 100#'s or ~ 1.8% salt already.. Time to try that Stick seasoning using cure #1 at a rate of 1.1 gram per pound of meat and save the PS Seasonings cure mix for a bacon rub... Maple bacon is good...

Ok that sounds like a good idea. Like I said, this was my first time, but even for my first time I knew something was wrong lol.
Thanks everyone for all your help!

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curing

daveomak

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kerrdawg

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daveomak

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kerrdawg

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