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Ham Curing ingredient's amounts ?!
good catch ... thanks- dba1954
- Post #31
- Forum: Meat Selection and Processing
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Ham Curing ingredient's amounts ?!
insta cure #1 is Sodium Nitrite (salt peter) and regular salt with a color additive so yes you could make it. You could also just add the salt peter alone for a concentration of 125-180ppm in a brine but would not have the pretty pink color ... for the calculation see the link below...- dba1954
- Post #29
- Forum: Meat Selection and Processing
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new user from Orchard Park NY
Hey everyone, I'm an avid smoker/ bbq guy. I have a smokeshack cs25 and a jennair grill. I smoke everything ... I also like to make sausage, particularly smoked and have been experimenting with wet curing pork (ham, pork loin, loin roasts etc) .... Even though I've been around, i am still... -
From Hog Leg to Easter Ham!
This was a very interesting post, abeit old ... saw some questions about nitrite concentrations ... USDA says you should have a minimum of 125 ppm. I'm curing a ham right now and the Insta cure #1 is about .6-.7 oz per heaping TSP. I weight however, and using 3 oz / gallon for 140 ppm...
