Wet #2 cure

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mski2

Fire Starter
Original poster
Jun 23, 2018
53
5
S. CA.
Hi,
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 ?
Thanks
Mark
 
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...
 
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.
Mark
 
ok thanks, I sent a pic to the supplier, they wanted to see, I'll post the answer I get
Mark
 
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.
Mark
 
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 ,
Mark
 
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..
 
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