Discussion in 'General Discussion' started by swoodze, Jul 16, 2014.

  1. swoodze

    swoodze Fire Starter

    Question, I have a kosher beef hot dog recipe that calls for 1tsp of cure #1, so I went and got the cure. On the packet of cure it tells me to use 1/3 of a tsp. per pound. Which do I follow the recipe or the packet of cure? Oh yeah the recipe calls for 5 pounds beef. If that helps.
  2. Hello.  I am certainly no expert when it comes to cures.  You don't say where you got the recipe, but I would say the recipe MIGHT be wrong.  I would go with what's on the packet.  When using cure it is best to weigh it so folks say.  Gives more accuracy to the amount you are using.  Hope this helps.

  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Found this online maybe here.

      Cure #1

    Amount of Meat/Fat     Amount of Cure
    Vol.     Wt.
    1 lb.     1/4 tsp.     .05 oz.
    2 lbs.     3/8 tsp.     .08 oz.
    3 lbs.     1/2 tsp.     .10 oz.
    4 lbs.     3/4 tsp.     .15 oz.
    5 lbs.     1 tsp.     .20 oz.
    10 lbs.     2 tsp.     .40 oz.
    15 lbs.     1 Tbsp.     .55 oz.
    20 lbs.     1 Tbsp. + 1 tsp.     .80 oz.
    25 lbs.     1 Tbsp. + 2 tsp.     1.00 oz.
    50 lbs.     3 Tbsp. + 1 1/4 tsp.     2.00 oz.
    100 lbs.     1/4 C. + 2 Tbsp. + 2 tsp.     4.00 oz.
    tsp. = teaspoon; Tbsp.= Tablespoon; C. = cup.
    oz.= ounce

    Although cure #1 has salt in the mix, when using it in sausage making additional salt needs to be added.
  4. Make sure you have Cure #1 (6.25% nitrite)
    The correct amount to use is 156ppm.
    That equates to ~one level teaspoon per 5 pounds of meat.
    Or use an accurate scale and calculator.....

  5. swoodze

    swoodze Fire Starter

    The cure is smokehouse, salt cure. It dose have 6.25% sodium nitrite! made sure of that before buying it.

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