Originally Posted by worktogthr
I fried up a test patty and really likes the flavor. The habeneros pack some heat even with the seeds and veins taken out. It may need a touch more salt. When reading through Len poli's recipes I noticed that for 5 pounds of meat he usually recommends 5 teaspoons of salt uness it's cured in which case he recommends 4 teaspoons plus the one teaspoon of cure #1. I followed the recipe exactly minus the cure so do you all think that would explain why it needs a little more salt? I forgot to replace the salt that cure #1 would have given it?
If you think that the case when I add the extra teaspoon of salt, how long should I mix? The test party had good texture so I don't want to end up over mixing? Thanks everyone!
If you think it needs a little more, it wouldn't hurt to add a little. You said you just dropped the teaspoon of cure, and didn't add it back in pure salt. Yeah, you're thinking right, you're a teaspoon short. Remember, #1 cure is really just salt as a carrier, a hint of nitrate, and tiny bit of pink coloring.
In order to facilitate mixing, you could dissolve the salt in just enough water to get it into solution, and mix that in. It won't really affect the texture of your meat, and will help it get mixed in pretty quickly. Probably a minute or two should do it... and if it's been sitting in the reefer for a day, it's probably stiffening up anyway just a little.