Curing question

[realtorterry]

So I've been inspired by Squibs & everyone else's Canadian Bacon thread lately. I've even searched around for Tender-quick everywhere I go. Alas the tender-quick is not meant to be had? I tried to order it, but of course the shipping is more than the product??

So my question is, can I use instacure & get the same cure? I know they are not necessarily interchangeable. If so, to what amounts? My center cut pork loin fillet is 24 oz. I've tried to use the cure calculator, but maybe I'm missing something here??

Thanks guys! I don't want to get me & mine sick.

 

[fpnmf]

Have you thought about using Pops brine method???

real simple curing brine:

 for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters.

 

[fpnmf]

Or!!! Send me yer snaily and I will send ya some TQ..as I dont think I will be using the "ya have to soak it" stuff anymore...

  Craig

 

[diggingdogfarm]

The Instacure #1 will work just fine.
Use 0.25% (1/4 of a %) if applying dry.


HTH


~Martin

 

[bkleinsmid]

Morn'n Realtorterry.......

I asked my local grocery store to bring in TQ. Since they carry Morton Salt already, it was easy. It was on the shelf in less than a week.

Brad
 

 

[realtorterry]

Have you thought about using Pops brine method???

real simple curing brine:

 for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in

weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed

Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.)   If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.

You can add any other flavorings you'd like, this is just the basic curing brine. 1 heaping tablespoon of cure is about 1 ounce.  The maximum concentration allowed safely is 3.84 ounces per 1 gallon of brine (24 lbs.per 100 gallons: 16 oz. x 24 = 384 ounces, 1/100th is 3.84 ounces).  You can experiment with different concentrations as long as you keep it between those parameters.

     Thanks Craig, I did think of that I was just hoping for a quicker & more convient method. Hell I can hardly wait on cheese!

The Instacure #1 will work just fine.
Use 0.25% (1/4 of a %) if applying dry.
HTH
~Martin

      Martin, Thanks, but .25% of what measurement would be my question?

Morn'n Realtorterry.......

I asked my local grocery store to bring in TQ. Since they carry Morton Salt already, it was easy. It was on the shelf in less than a week.

Brad
 

      I did try that too & they ALL look at me like deer in the headlights. They don't even know what it is let alone try to order it?

 

[diggingdogfarm]

0.25% of the weight of the meat.

Example:

24 oz. = 680.4g

0.25% = 0.0025

680.4 x 0.0025= 1.701 g. of Instacure #1

HTH


~Martin

 

[fpnmf]

>>>>>>>0.25% of the weight of the meat.

OK I have peeked around some but cant find the place where this comes from..

[font=arial, helvetica, sans-serif]Help me..[/font]

 

[realtorterry]

WOW Martin, Sometimes I feel alot more stupid then I am. I just used the Cure Calculator in Dave Omark signatures & came up with the exact same thing you recommend. That is one little handy dandy calculator!!!

 

[diggingdogfarm]

>>>>>>>0.25% of the weight of the meat.


OK I have peeked around some but cant find the place where this comes from..


Help me..

Cure #1 was developed in such a way that when 4 ounces of Cure #1 is added to 100 pounds of meat, the quantity of nitrite added to meat will conform to the legal limit (156 ppm nitrite) permitted by the almighty USDA and has also come to be accepted as a good general level of Cure #1 for various applications.

4 ounces of Cure #1 per 100 pounds of meat. 4/1600=0.0025

2 ounces of Cure #1 per 50 pounds of meat. 2/800=0.0025

1 ounce of Cure #1 per 25 pounds of meat. 1/400=0.0025

So Cure #1 is used at a rate of 0.25% (0.0025) of the weight of the meat.

HTH


~Martin

 

[diggingdogfarm]

WOW Martin, Sometimes I feel alot more stupid then I am. I just used the Cure Calculator in Dave Omark signatures & came up with the exact same thing you recommend. That is one little handy dandy calculator!!!

Thanks!!!


~Martin

 

[fpnmf]

Cure #1 was developed in such a way that when 4 ounces of Cure #1 is added to 100 pounds of meat, the quantity of nitrite added to meat will conform to the legal limit (156 ppm nitrite) permitted by the almighty USDA and has also come to be accepted as a good general level of Cure #1 for various applications.
4 ounces of Cure #1 per 100 pounds of meat. 4/1600=0.0025
2 ounces of Cure #1 per 50 pounds of meat. 2/800=0.0025
1 ounce of Cure #1 per 25 pounds of meat. 1/400=0.0025
So Cure #1 is used at a rate of 0.25% (0.0025) of the weight of the meat.
HTH
~Martin

Ahhh My TBI is acting up..I must have driven right past that sign...

  Thanks..

 

[chefrob]

terry, if ya have a scale that does grams then i use (for a dry cure):

per lb. of meat

1 gram of #1 cure

5 grams of sugar

7-8 grams of k.salt

after that you can use pepper, garlic, onion or what ever ya like.