http://www.smokingmeatforums.com/a/curing-salts-for-sausage-makingDoes anyone know where to get solid curing info everywhere I seem to look has different measurments on how much pink salt to use and say if you use to much people get sick thanks in advance.
Ditto
You should use 1 level tsp per 5lbs of ground meat of instacure #1 (Salt, Sodium nitrite 6.25%) and 1 level TBSP per gallon of water for brine.
Does anyone know where to get solid curing info everywhere I seem to look has different measurments on how much pink salt to use and say if you use to much people get sick thanks in advance.
....USDA maximum allowable ingoing nitrite amounts....
120 Ppm ingoing equals 0.88 grams cure #1 per pound....
200 Ppm ingoing equals 1.45 grams cure #1 per pound...
156 Ppm ingoing nitrite is recommended for ground meat as in sausages and that equals 1.13 grams cure #1 per pound...
I was wondering the same thing.How would any cut of meat render pink salt useless?
Say for 1 Lb. of dove breasts. Very hard to measure it out and distribute it evenly. I use both pink salt and tender quick, depending on which one is easier to measure for the amount of meat I'm doing.How would any cut of meat render pink salt useless?
Makes sense.
Say for 1 Lb. of dove breasts. Very hard to measure it out and distribute it evenly. I use both pink salt and tender quick, depending on which one is easier to measure for the amount of meat I'm doing.
Pink salt in brines, TQ as a dry rub. Just my opinion.
That's all I meant by that.
I just looked up "Cabelas Snack Stick Kits' and they don't give the amount of cure or salt... Following the package directions was the right thing to do... Was the "CURE" in a separate envelope ??Hi this is my first post and my first beef snack stick attempt.
I bought a seasoning pack from cabelas that came with the spice and cure.
The cure said 1 3/4 teaspoon per 1 pound of meat. I had 7 pounds so I just put in
1 3/4 x 7 of the maple cure like it said. I've read other places that it's 1 tsp per 5 pounds of meat. Did I put too much cure on? I just followed what the package said, but my sticks are VERY salty.