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SMF Premier Member
- Joined Nov 12, 2010
Don't cover the air vents to the motor....
Cure salt is fine grained and denser. 1 tsp. of cure #1 salt will weigh more than 1 tsp. of kosher salt. So it will not be an equal exchange by volume using measuring spoons. Best way is to weigh the cure salt, then subtract that amount of kosher salt.When i have a sausage recipe without curing salt, how mush do I reduce the kosher salt. For 5#, it calls for 2 Tbsp kosher salt. So I'm adding 1 tspn pink salt but don't want to add the full amount of Kosher.
point of note: when cooking meat-especially pork or fowl- below 165*F, there is a time component at which you must hold temp. in order to properly ensure the meat is sterilized and bacteria is killed. I cook sausages to 154* and hold that temperature for 12 minutes as per the USDA recommendation. I do not remember the time for 152*, but it is significantly longer than 12 minutes. Times get shorter the higher you go and once you reach 165, the time is instant.2.Continue cooking until the internal temperature of the sausage is 152°.
So for 10 lbs. I use 11.3 grams of cure # 1 and kosher salt list 80 grams then what amount should be subtracted ?Cure salt is fine grained and denser. 1 tsp. of cure #1 salt will weigh more than 1 tsp. of kosher salt. So it will not be an equal exchange by volume using measuring spoons. Best way is to weigh the cure salt, then subtract that amount of kosher salt.
Cure #1 is 93.75% table salt so I will use the weight given for table salt in my reply. The weights will be very close.
1 tsp. of Kosher salt weighs about 4.8 grams while 1 tsp. of table salt weighs about 6 grams.
So, you would need to remove 1 1/4 tsps. of kosher salt for each tsp. of cure you add.
Someone else can check the math, but I'm pretty sure it's correct.
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