You don't need to cure way up north, just hang it out on the porch. <Chuckles>
Just got off the phone with Danny at Butcher & Packer Supply....
PROS: 2 lbs of DQ Curing Salt was only 3.50$ per lb
CONS: Shipping 2 lbs to Montréal cost me over 20$
Placed the order anyway cause I can't find the stuff here anywhere! :)
It is the same.If you read all of POPs brine he says some where there is a max amount allowed and a min amount allowed he does not use the Max in his recipe.His father came up with this years ago using less cure #1 and still making a safe product.This is what or how I read it maybe POPs will come along or some one else and confirm I read correctly.Need some help on caculating the right measurements of cure....
I purchased 5lbs of Instacure #1 from The Sausage Maker, just got it today. On the label it says for wet brining add 3 OZ per gallon of water, yet in Pop's recipe it states 1 tbsp (about 0.5 OZ) per gallon. So what should I do? I thought Instacure was the same as pink salt #1?
Hopefully someone knows cause it would be a shame to waste 16 lbs of pork....or to kill my family with food poisoning!
Not to nit pick but that should read 200 PPM nitrite mix not nitrate I believe.
Hey Chad
Yeah, Mark beat me to it, I was looking for the actual post, but his recipe is 1 oz (heaping tablespoon) per gallon, plus the salt and the sugar. He says you can go up to 45 days in the brine that way, but seems he usually goes about 3-4 weeks. Seems longer times with lower dosage gives more tender ham, and based on the results I've had I have to agree.
This is the recipe I've settled on, makes a pretty sweet ham but that's what my family likes:
1 oz cure #1
1/2 cup sea salt or 3/4 cup kosher salt
3/4 cup white sugar
1 cup brown sugar
1 tbs garlic powder
1 tbs onion powder
Mixed in 1 gallon of water. I've checked this against Martin's (DiggingDogFarm) calculator, and it comes out right on the money for a 200 PPM nitrate mix.
Not to nit pick but that should read 200 PPM nitrite mix not nitrate I believe.
Chuck