I’m not sure if those crystals are salt or sugar. Usually salt will be pure white. That said, the mix is very heavy in salt, what’s called a gradient brine. That’s just the way it was done back in the day so the mixes and recipes sometimes don’t change. In those days with harsh gradient brines, the cure master had to know the time in brine for each piece of meat, and then there was always a equalization time out of brine or a rest period. That last step is left out in modern recipes. You should always fry test these types of cures first, then fresh water soak if needed.
It’s a curing salt similar to cure #1 but contains 5% sodium nitrite where cure #1 contains 6.25% sodium nitrite.
SmokinEdge
noted it is a very salt forward blend which is typical of Canadian blends If FS at 5% nitrite cure alone was used it would be a nice cure and salt blend by my usage.
That cure mix instructions has you put in a nitrite concentration of close to 1970ppm nitrite (no miss type) the USDA lists that concentration in brine. However I bet most would spin their heads to realize that.i'm looking at the ingredients and sodium erythorbate and sodium phosphate are better in an injection than a wet brine.
The erythorbate is gone but the phosphates, salt and sugars will come back to the surface as the belly loses moisture and the fats render down.
As Eric
If FS at 5% nitrite cure alone was used it would be a nice cure and salt blend by my usage.
Most belly loses about 40% weight to fat rendering in hot smoking.
