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Wet #2 cure

Discussion in 'Sausage' started by mski2, Oct 12, 2018.

  1. mski2

    mski2 Fire Starter

    I had a Pkg of cure #2 from sausage maker, it was damp , came that way.
    when ordering from craft butchers pantry for $5 I thought i would get some and toss the wet stuff
    Well the same thing with this damp, not clumping but damp, just concerned about the weight difference .
    All the #1 cure I ever had was bone dry.
    Any thoughts ?
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    For a sealed bag...it's unacceptable. Tell them to send a replacement.
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    As soon as it's applied to the meat, it turns wet.... Not trying to say it's OK to get wet cure... Might be a bit of a problem weighing out the correct amount... Take a small weighed amount and dry it at 100F overnight... check the moisture loss... That will give you a way to determine the correct amount for adding to meats... You could even dry the entire bag....
    I would NOT go over 100F as the nitrite can degrade, maybe, at that low a temperature...
  4. Are you sayin its damp like brown sugar? Are you expecting it to be like granulated sugar or salt in dryness?

    The cures I have gotten from the sausage maker bot #1 & # 2 are somewhere between granulated and light brown sugar in consistency. It isn't wet but it isn't dry either.
    daveomak likes this.
  5. mski2

    mski2 Fire Starter

    well sort of like brown sugar not stuck together, this will not pour, and will pack like BS but not stay together.
    All the cures I've ever had would pour like dry salt.
    Both the packaging looked very good.
  6. Your cure is exactly like mine. I've used it w/o hesitation and w/o issue.
    daveomak likes this.
  7. mski2

    mski2 Fire Starter

    ok thanks, I sent a pic to the supplier, they wanted to see, I'll post the answer I get
  8. 1st picture is a pint jar of cure #1 held horizontal. Cure does not level out like granulated sugar would. Plus some cure sticks to the interior of the jar.

    2nd picture is a heaping helping tablespoon scoped out of the jar. Excess cure does not fall off.

    3rd picture is the tablespoon of cure level off and turned onto a paper plate. Cure holds its shape.

    I measured out 4 different tablespoons of cure and the average was 16.305g per tablespoon.



  9. mski2

    mski2 Fire Starter

    Thanks Holly2015,
    Yours looks exactly the same as my #2, my #1 is dry and will flow
    I measured TB's
    Scooped and leveled with a knife I got 13.1 , 13.1 , 13.4
    Packed & leveled 14.2 .
    seems a fairly large spread especially for small batches.
    I appreciate your time breaking out your stuff and sending pics and weights.
  10. mski2

    mski2 Fire Starter

    Follow up
    I decided to weigh my dry #1
    14.9 g leveled packed
    13.5 g leveled
    So I guess not a big difference in mine .
    Holly2015 maybe your TB is bigger ?
    Also if anything I thought the wet cure would weigh more ,
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Testing cure#1..
    These are 2 different manufacturers of tsps....
    You can see the difference....
    Left.. 7.1 grams.. .. Right.. 5.7 grams..
    The one on the left holds 24% more.... In my world of curing meats, that's not close enough... That's the difference between 195 Ppm nitrite and 156 Ppm nitrite..