A.C. Legg's vs InstaCure No. 1 - can I use interchangeabl;y?

[mossyoakglock]

This is my first post so if this is not the right forum, please move.

I am going to be making a batch of jerky from deer I killed this weekend and need to get some salt cure. Most of the recipes that I've found call for InstaCure No. 1. I cannot find this locally and don't want to order online if I don't have to.

I did find some A.C. Legg's cure locally that I can pick up today. That means I can start my jerky making this weekend vs next weekend.

Is the A.C. Legg's the same as the InstaCure No. 1? Both have 6.25% Sodium Nitrite and 93.75% Table Salt. With both having the same percentages it would seem that I can use them interchangeably. Is that safe to assume or am I wrong?

The next question is how much? I only have about 3-5 lbs and need to know how much to use per lb.

 

[crankybuzzard]

Both are the same, just packaged differently. Sounds like it's jerky time!

Use this to see how much cure you need


http://www.diggingdogfarm.com/page2.html

Welcome to the SMF!

 

[mossyoakglock]

Thank you!

What is a desirable salt and sugar percentage? Taste is subjective but I don't want something too salty and sugary.

This is what I was going to try.

1 Cup Water

1/2 Cup Soy Sauce

1/4 Cup Worcestershire Sause

1 Tablespoon kosher salt

3 Tablespoons Brown Sugar

1 Tablespoon ground black pepper

2 Teaspoons garlic powder

1/2 Teaspoon InstaCure No. 1

Is the PPM Nitrite and % Nitrite always the same (156 PPM/6.25%)

If that is not a good recipe, can you suggest a good teriyaki and honey BBQ recipe?

 

[BGKYSmoker]

Yes the AC Cure is the same as cure 1, insta cure. Use the same at 1 level tsp per every 5lbs of meat.

1 tsp of this does not have enough salt content to affect the meat or other salts in the sausage mix.

 

[ab canuck]

 Play with it until you find your tastes, I do some without the garlic and I love the garlic. We make a teriyaki sauce and i mix with honey and marinade/brine my deer in. That is the boys favorite. It's all a mater of taste. Good luck and send some picks.

 

[daveomak]

If you have a grams scale, say 0-100 grams capacity, use 1.1 grams of the cure #1 mix (6.25% nitrite), per pound of meat...  That way you can mix small amounts of sausage...

A scale 0-100 grams can be had for around $10 on amazon......