Weight of cure # 1
- Thread starter streetguy
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NO !!! I have tested the 2 tsp. I have in the baking drawer and there is a 25% difference in weight vs. volume... A GOOD tsp. should weigh in at about 5.2-5.5 grams... The tsp. on the left comes in at ~7.5 grams... if I remember correctly..
An electronic scale can be your friend...
An electronic scale can be your friend...
Oh one them things i stand on and it yells at me to get the heck off.
Is retirement making your belt too short ???
When I retired I "HE-MANNED" up to 287... I'm coming down now.. I cut out beer... and I now wear suspenders...
How did this get to a belt and suspenders thread?
I say to ask your vendor of the pink salt due to variations of additives.
It should be around 6 grams
Very good question.
I say to ask your vendor of the pink salt due to variations of additives.
It should be around 6 grams
How to check / calibrate your teaspoon using water:
1 teaspoon is supposed to be 4.93 cc
1cc of H2O = 1mL of H2O = 1g of H2O.
Therefore 1 teaspoon of water should weigh 4.93g
Once you see how (in)accurate your teaspoon is, you can toss it, or apply a scaling factor to any recipe you use it for.
But even with an accurate teaspoon, it also matters how tightly packed vs sifted ingredients are.
As an extreme example consider perfectly packed Cure#1:
Density of NaCl = 2.16 g/cc
Density of NaNO2 = 2.17 g/cc
Therefore density of Cure#1 = 2.16 g/cc
1 teaspoon is = 4.93cc
2.16g / 1cc = Xg / 4.93cc;
X=10.65g of Cure #1 per teaspoon
Realistically though, 1 teaspoon Cure#1 will weigh between around 5.5g
That’s a difference of ~50%.
1 teaspoon is supposed to be 4.93 cc
1cc of H2O = 1mL of H2O = 1g of H2O.
Therefore 1 teaspoon of water should weigh 4.93g
Once you see how (in)accurate your teaspoon is, you can toss it, or apply a scaling factor to any recipe you use it for.
But even with an accurate teaspoon, it also matters how tightly packed vs sifted ingredients are.
As an extreme example consider perfectly packed Cure#1:
Density of NaCl = 2.16 g/cc
Density of NaNO2 = 2.17 g/cc
Therefore density of Cure#1 = 2.16 g/cc
1 teaspoon is = 4.93cc
2.16g / 1cc = Xg / 4.93cc;
X=10.65g of Cure #1 per teaspoon
Realistically though, 1 teaspoon Cure#1 will weigh between around 5.5g
That’s a difference of ~50%.
Polish, morning.... when measuring the density of solid materials, the space around the crystals is not included... It's a solid density....
that's why the discrepancy...
Also, depending on the salt manufacturer, volume weights can differ...
Salt Type ..........................................Weight of 1/4 cup (grams
Morton’s Table Salt..................................... 76.0
Morton Pickling Salt.................................... 74.0
La Baleine Coarse Sea Salt.........................66.8
La Baleine Fine Sea Salt............................ 64.8
Morton’s Kosher Salt.................................. 62.0
Diamond Crystal Kosher Salt..................... 45.2
Maldon Sea Salt......................................... 33.2
that's why the discrepancy...
Also, depending on the salt manufacturer, volume weights can differ...
Salt Type ..........................................Weight of 1/4 cup (grams
Morton’s Table Salt..................................... 76.0
Morton Pickling Salt.................................... 74.0
La Baleine Coarse Sea Salt.........................66.8
La Baleine Fine Sea Salt............................ 64.8
Morton’s Kosher Salt.................................. 62.0
Diamond Crystal Kosher Salt..................... 45.2
Maldon Sea Salt......................................... 33.2
Hi Dave,
Correct; thanks for making that point.
My calculation was for a theoretical single crystal with dimensions 1.7cm x 1.7cm x 1.7cm (i.e., a volume of 4.93cc).
It was an extreme limiting example, just to illustrate that packing efficiency makes a difference.
It's why different brands and different types of salt will have such different volume to weight ratios.
Correct; thanks for making that point.
My calculation was for a theoretical single crystal with dimensions 1.7cm x 1.7cm x 1.7cm (i.e., a volume of 4.93cc).
It was an extreme limiting example, just to illustrate that packing efficiency makes a difference.
It's why different brands and different types of salt will have such different volume to weight ratios.
Last edited:
Grain size of a particular brand over another brand can make quite a difference in volumetric amounts. For example... Hoosier Hill Farm Prague powder #1 comes in at 4 grams/teaspoon. Butcher Packer pink salt (Cure #1) comes in at 5.9 grams/teaspoon.
- Mar 8, 2018
- 459
- 257
Fair question. What if their site goes offline? I can calculate my cure mix by hand almost as fast as I can use the online calculator. Once you have the meat weight, it literally takes no more than two minutes to calculate your cure#1, salt, and sugar amounts.
Not to hijack but semi related.
How do you vac seal sausage ?
Will it flatten and destroy the casing ?
Had a friend give me some and need to save a link for later.
Keith
How do you vac seal sausage ?
Will it flatten and destroy the casing ?
Had a friend give me some and need to save a link for later.
Keith
Freeze it on a cookie sheet, then vac seal the frozen sausages
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