Re: dry cure for bacon. My cure one says use 1/4 teaspoon per pound of meat. Looking at a well know Food Channel Chef site he says use 2 teaspoons per 5 lb. pork belly,1/4cup salt. Does that sound too much cure 1.?
The package is going to be your best answer. Remember that is the upper limit. You don't have to go to the upper limit. But don't go below the lower. It also depends on what you are curing and how you are handling it.
Re: dry cure for bacon. My cure one says use 1/4 teaspoon per pound of meat. Looking at a well know Food Channel Chef site he says use 2 teaspoons per 5 lb. pork belly,1/4cup salt. Does that sound too much cure 1.?
Thanks. In this case it was for a dry rub cure for belly bacon.
graywolf1936
Here is a guide I found on line,seen it posted here also.
Use as follows:
Cure per pound of ground meat/fat:
U.S. Measurements
Amount of Meat/Fat Amount of Cure
Vol. Wt.
1 lb. 1/4 tsp. .05 oz.
2 lbs. 3/8 tsp. .08 oz.
3 lbs. 1/2 tsp. .10 oz.
4 lbs. 3/4 tsp. .15 oz.
5 lbs. 1 tsp. .20 oz.
10 lbs. 2 tsp. .40 oz.
15 lbs. 1 Tbsp. .55 oz.
20 lbs. 1 Tbsp. + 1 tsp. .80 oz.
25 lbs. 1 Tbsp. + 2 tsp. 1.00 oz.
50 lbs. 3 Tbsp. + 1 1/4 tsp. 2.00 oz.
100 lbs. 1/4 C. + 2 Tbsp. + 2 tsp. 4.00 oz.
tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
oz.= ounce
Although cure #1 has salt in the mix, when using it in sausage making additional salt needs to be added.