Curing Salt HELP

[CanadianSmoker95]

Have a curring salt called "PickleCure Sure Cure" it says to use 312g plus 2kg of salt for 100kg of meat
if my math is right it would be 7.08g of cure plus 45.36g of salt for 5lbs of meat (2267.96g of meat)

i see that most curing salts are 1tsp for 5lbs of meat

1tsp of salt would equal to 6.30 grams

7.08grams is equal to 1 1/8th tsp

so do i use 1 tsp or 7.08grams

 

[BigW.]

edit: deleted info

 

[SmokinEdge]

Have a curring salt called "PickleCure Sure Cure" it says to use 312g plus 2kg of salt for 100kg of meat
if my math is right it would be 7.08g of cure plus 45.36g of salt for 5lbs of meat (2267.96g of meat)

i see that most curing salts are 1tsp for 5lbs of meat

1tsp of salt would equal to 6.30 grams

7.08grams is equal to 1 1/8th tsp

so do i use 1 tsp or 7.08grams

What is the nitrite percentage? From there we can do the math and get you going.

 

[CanadianSmoker95]

What is the nitrite percentage? From there we can do the math and get you going.

Doesn’t say, but here is the packaging

 

[voyager 663rd]

I tried googling for "Picklecure Sure Cure" and came up with nothing !

I DID find "sure cure" but NOT that specific product.

Give us a link to the product or.....personally I would not use it.

 

[CanadianSmoker95]

I tried googling for "Picklecure Sure Cure" and came up with nothing !

Give us a link to the product or.....personally I would not use it.

Don’t have a link, bought from local food packing supply place, was told to follow instructions on packaging

 

[CanadianSmoker95]

This is the packaging

 

[DougE]

What is the nitrite percentage? From there we can do the math and get you going.

We can't calculate anything without knowing the percentage of nitrite in the cure you used.

 

[slavikborisov]

you need to go back to the place you bought it and ask them what the percentages of sodium nitrite are in it? if its 6.25% then we can help you

 

[voyager 663rd]

What he said otherwise we're guessing with YOUR life

 

[LakeErieSMKR]

Sure cure 7603

 

[CanadianSmoker95]

Sure cure 7603View attachment 705974

Exactly what I was looking for

 

[slavikborisov]

Have a curring salt called "PickleCure Sure Cure" it says to use 312g plus 2kg of salt for 100kg of meat
if my math is right it would be 7.08g of cure plus 45.36g of salt for 5lbs of meat (2267.96g of meat)

i see that most curing salts are 1tsp for 5lbs of meat

1tsp of salt would equal to 6.30 grams

7.08grams is equal to 1 1/8th tsp

so do i use 1 tsp or 7.08grams

i use 2.5g/kg of meat weight of cure #1 which contains 6.25% sodium nitrite the website is calling out 3.0 grams which i think is what Canadian allows for the 200ppm.

with you meat weight @ 5lb you would only need 5.65 gram of cure to meat the minimum here in the US or 6.78grams to meet the 200ppm in Canada i believe

 

[Buckcooker]

Hi folks. New here and wondering if you can help with a similar question. I also was given the picklecure 7603 to use with a summer sausage binder. Both labels are attached.for reference. I found in this string that this cure is 6.25 nitrate but am wondering if, as per the cure packaging label, I need to add salt as well or just use the cure with the binder. Also, is it possible someone could convert the rate of cure required to tbsp per pound? I am a little hesitant on that since I got a full pound of cure along with the binder. I'm assuming that was the smallest package of cure they had and I'll have plenty left over for the next batch of venison summer sausage but would like to confirm that.

 

[voyager 663rd]

USE A SCALE that measures in tenths of a gram (ie 1.1 ). Using teaspoons and cups is an extremely inaccurate way of measuring.

And yes, you still need salt--follow the recipe given is usually the best way forward.

 

[Buckcooker]

USE A SCALE that measures in tenths of a gram (ie 1.1 ). Using teaspoons and cups is an extremely inaccurate way of measuring.

And yes, you still need salt--follow the recipe given is usually the best way forward.

Hey thanks for quick reply. Will take your advice and weigh the ingredients. The recipe is the confusing part for me. Im still not sure if I should add salt to the picklecure....

Sausage Binder recipe says 1.4kg of binder and customers own .084 curing salt to 4.8kg of water to 50lbs of meat. No extra salt mentioned other than the curing salt ( in my case I have picklecure 7603 curing salt)

This is where I am getting confused. Picklecure sure cure #7603 instructions are different for a cutter cure, dry cure, pumping, and cover pickle. Maybe I am missing something with the terminology but there is nothing noted for the type of smoking I do for summer sausage where it is smoked at low temp and cooked to internal temp of 156deg.

Any clarification would be appreciated!

 

[agcrock2005]

It looks like the summer sausage binder mix you're using already has salt as an ingredient. Are you wondering if you should be adding more salt to the mix? If so, this mix has a cure accelorater in it so you can mix up your meat and fry a test patty before deciding if you need to add more salt.

 

[Buckcooker]

It looks like the summer sausage binder mix you're using already has salt as an ingredient. Are you wondering if you should be adding more salt to the mix? If so, this mix has a cure accelorater in it so you can mix up your meat and fry a test patty before deciding if you need to add more salt.

Hey thanks for chiming in agcrock2005. Yes that is my question.........Is the right mix just as simple as 1.4kg of binder and .084 kg of picklecure 7603 to 4.8kg of water to 50lbs of meat. Dont want to overcomplicate things but the info on the picklecure 7603 package is confusing me.

 

[SmokinEdge]

Hi folks. New here and wondering if you can help with a similar question. I also was given the picklecure 7603 to use with a summer sausage binder. Both labels are attached.for reference. I found in this string that this cure is 6.25 nitrate but am wondering if, as per the cure packaging label, I need to add salt as well or just use the cure with the binder. Also, is it possible someone could convert the rate of cure required to tbsp per pound? I am a little hesitant on that since I got a full pound of cure along with the binder. I'm assuming that was the smallest package of cure they had and I'll have plenty left over for the next batch of venison summer sausage but would like to confirm that.

It looks like what they are calling “binder” is actually the full seasoning for summer sausage? Is that correct? If so then I’m guessing no additional salt is needed. You just have to do the math for the right amount to how much meat you are doing.

According to post #11 above, your cure should be 6.25% nitrite (same as cure #1). While it is best to weigh everything, but in a pinch it’s generally accepted that 1 lever teaspoon to 5# meat is ok to do, otherwise weigh the cure and use 1.1g per pound of meat or 2.5g for 1 Kg meat.

 

[Buckcooker]

It looks like what they are calling “binder” is actually the full seasoning for summer sausage? Is that correct? If so then I’m guessing no additional salt is needed. You just have to do the math for the right amount to how much meat you are doing.

According to post #11 above, your cure should be 6.25% nitrite (same as cure #1). While it is best to weigh everything, but in a pinch it’s generally accepted that 1 lever teaspoon to 5# meat is ok to do, otherwise weigh the cure and use 1.1g per pound of meat or 2.5g for 1 Kg meat.

Yes they gave me the binder and the cure and that;s it so that makes sense. Like I said in my first post on this they sold me a 1lb bag of the picklecure and that thru me off. It will last a long time if I am doing only small batches of summer sausage and using 1 teaspoon or 1.1g per 5lbs of meat. Thanks so much everyone! You folks know your stuff. I will fire up the smoker next week and let you know how it turns out.