I got my Bloody Mary snack stick kit. And the kit is for 25 pounds of meat. No biggie, they have a conversion table for 1 pound batches. I have 5 pounds of round that
will be used.
The conversion table has me shaking my head a bit. For 1 pound of meat they state 1/8 tsp of "speed cure" Which they state is pink salt. That is only 5/8 tsp. for 5 pounds. I always went by 1 tsp per 5 pounds of meat.
If you buy a pack of there speed cure it states 1 oz for 25 pounds of meat. Which is 6 tsp of cure. Some of their spice blends call for more then usual amount of cure.
I'll be keeping the sticks in the fridge so I'm not overly concerned in that regard. But since it is less cure then I'm used to seeing. And I'm smoking at 160. Could that put me in the danger zone? I'm going to use 21 mm collagen casings.
For example:
Is this normal? I'm assuming it is. But you know what assuming can mean.... I'm looking at the bologna recipe and it calls for 8 and 3/4 tsp for 5 pounds?
will be used.
The conversion table has me shaking my head a bit. For 1 pound of meat they state 1/8 tsp of "speed cure" Which they state is pink salt. That is only 5/8 tsp. for 5 pounds. I always went by 1 tsp per 5 pounds of meat.
If you buy a pack of there speed cure it states 1 oz for 25 pounds of meat. Which is 6 tsp of cure. Some of their spice blends call for more then usual amount of cure.
I'll be keeping the sticks in the fridge so I'm not overly concerned in that regard. But since it is less cure then I'm used to seeing. And I'm smoking at 160. Could that put me in the danger zone? I'm going to use 21 mm collagen casings.
For example:
Is this normal? I'm assuming it is. But you know what assuming can mean.... I'm looking at the bologna recipe and it calls for 8 and 3/4 tsp for 5 pounds?