help pls...my all around dry rub...

[firedan]

I have this dry rub that i use for meat, poultry and fish...

1 cup washed sugar

1/4 cup salt

1 tsp ground black pepper

1/2 Tbs garlic powder

How much pink salt do i need to add to make it a curing rub....this is for a 2lb meat...if there are left over...can i use it again, lets say on a piece of chicken...

thank you again

 

[SmokinAl]

I tsp of cure #1 will cure 5# of meat.

You must use all the rub for the piece of meat you are curing.

For your 2 lb. piece you would use just a little less than 1/2 tsp.

If there is any leftover it must go in the bag with the meat to properly cure it.

This is the calculator we all use.

Just plug in the numbers & you will know exactly how much of each ingredient you need.

http://diggingdogfarm.com/page2.html

Al

 

[daveomak]

Let's figure out a rub....

For 1# of meat....454 grams... 

2% salt = 9 grams

1% sugar= 5 grams

CBP,,  weigh out some

GP..  weigh out some.. 

Cure #1= 1.1 grams

Multiply those numbers X 100 and you have enough for 100 #'s of meat....   THEN...  weigh it all and divide by 100 and you know how much to add to 1# of meat....

9 + 5 + 1 + ? + ? = 15 or 17 grams per pound...   Mix THOROUGHLY before each use.....

I do that for fish... I have a bag of fish cure in my curing stuff.. 

 

[firedan]

Nice info dave and smokinal...thanks to u guys...
By thr way...what salt should i use...the rock salt or iodized salt...pros and cons if there are...
Thanks again..God bless..

 

[daveomak]

Kosher salt seems to be what most use...  No anti caking ingredients etc...    FWIW, different salts weigh differently per equal volume....   Soooo it's best to always weigh stuff.....