My jar of curing salt took on moisture from humidity. Can I still use it as a % by weight, or will the density be off enough that I won’t get accurate ppm?
My curing salt took on moisture
- Thread starter jrypka
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- May 12, 2011
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Cure #1 is effective over a range from 80ppm to 200ppm, depending on the source. The difference a bit of moisture will make is insignificant...JJ
Break up the clumps and dry it out. Yes it’s still fine to use in normal measurments……… 1.1g to a pound or 1 level teaspoon to 5# meat.
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