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Natural Curing
The real problem with using vegetable based powders is that we can't calculate the precise amount of nitrite in it. It's completely variable depending on where the stuff was grown, what was in the soil, etc. Now, sure you can use that stuff and come out with a good product, but educating people... -
pre-mixing instacure and salt?
Hmmm, seems like it didn't post or something. Here it is again Basic Cure: 1 pound/450 grams kosher salt8 ounces/225 grams sugar2 ounces/50 grams pink salt Using 780 grams of your original pork belly, we would add 5% of that in mix. 780 grams x 5% = 39 grams Put all in a bag, mix/rub... -
pre-mixing instacure and salt?
I've got to reiterate what Venture mentioned about giving it a good shake before each application. My last batch I forgot to do that and a lot of the cure settled, being smaller grained than the kosher salt I mixed it with. -
Montreal Meat Man
Basement apartment unfortunately, so my window is about 2 feet above the ground facing the parking lot. I could get a smoker and just haul it outside every time I wanted to use it but, eh, I'm lazy. Right now I'm trying to figure out the best way to make a curing chamber, as well as shopping... -
pre-mixing instacure and salt?
I premix a big bag of salt, sugar and cure ahead of time so that I don't need to keep yanking the scale out and measuring every little thing. Rule of thumb I go by is 5% of the weight of my meat in my premixed cure. -
Cure # 1 color
Really depends on your source. My nitrite mix is plain white as is my nitrate mix. But that's up here in Canada, I am pretty sure that FDA regulations require nitrite to be dyed pink in the USA. ~Z -
Montreal Meat Man
Joined up because I am a true convert to preserved meats. Can't say that I smoke anything, but I'm sure I'll get there eventually. Bit hard to set up a decent smoker or curing chamber when you live in an apartment. There's just something about the whole thing that draws me in, I could sit around...
