This is how to do it. By figuring the total weight of all the meat and calculating cure from that, it's going to be inconsistent. Some of the pieces may gett too much, some not enough.
Many different providers of “curing salts or mixes” though so that can be another option. Sausage Maker has some. These are pre-blended to insure they all stay together, but mixing up your own bulk cure is not advisable.
Even so, if you have 5 pieces of meat of varying weights, what's to say that each piece got what it needed with a bulk cure without doing one by one by weight.
Yeah, it was me. I didn't read the OP close enough. Still recommend mixing cure for each piece of meat, though, just to keep consistent.
Yeah, spices aside from salt and sugar pretty much remain on the surface and don't really penetrate the meat.
When salt, sugar and spices are in the percentage that you want this is the nice feature, no rinse so all of the flavors stay put As they should. Best of curing practices.
I pureed like 10 jalapenos one time thinking some of the heat would end up in the meat, only thing it did was give it a green tint, probably better off rubbing it down with dehydrated ones afterwards.
That doesn't end up being super salty or anything? Will have to try that
If you're doing an equilibrium cure with the salt done by meat weight, it will never be saltier than what you added in your curing mix. Between cure and additional salt, what I do is 1.75% total salt, so my end product can never be more than that, rinsed or not.
Just remember to figure salt from the cure at 0.25% plus what regular salt you add. Yes, you can come down from 2.5% salt, but I wouldn't go much below 1.75% combined salt (cure + additional salt). Salt is what drives the whole process and you need enough to get the cure into the meat. Sugar, I go 0.75% since we don't like overly sweet bacon.
