Curing error.....Michael Ruhlman Book

Discussion in 'Messages for All Guests and Members' started by scooterjam, Jul 15, 2015.

  1. scooterjam

    scooterjam Fire Starter

    Hey friends,

    I was just reading this, it can't be right:

    Basic Dry Cure from Charcuterie
    1 pound/450 grams kosher salt (2 cups Morton's coarse kosher salt)
    8 ounces/225 grams sugar (about 1 cup)
    2 ounces/50 grams pink salt (10 teaspoons)

    10 teaspoons?  My package of #1 Pink Instacure says 1 teaspoon per 2.5 pounds of meat.

    Why would they use that much cure, is it because it is being washed off at the end?

    This just doesn't set well with me?

    ~ Scooter
  2. scooterjam

    scooterjam Fire Starter

    Wait, good lord, I just found a whole bunch of conversations on this topic in this great    You know what, I shall just say..Thank you and nevermind!   Have a great day friends.
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yep...... even the Masters hire nit-wits to do their proof reading and write their books.....
    scooterjam likes this.
  4. venture

    venture Smoking Guru OTBS Member

    General recommendations for Instacure would be 1 tsp for 5 LBS of meat.

    If your package says 1 tsp for 2.5 LBS of meat? I would be thinking it was a blend?

    Of course this would depend on how much of the mixture you add per LB of meat?

    Whatever the mix, you want to end up with one tsp of Instacure for 5 LB of meat?

    Good luck and good smoking.
    Last edited: Jul 15, 2015
    scooterjam likes this.
  5. scooterjam

    scooterjam Fire Starter

    Yeah misquoted that one. 1 teaspoon per 5 pounds. Thank you!!
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    1 tsp per 5lbs [​IMG]
    scooterjam likes this.

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