Clever Mom

It is 93 75 percent table salt and 6 25 percent sodium nitrite. The same amount is used for as no.

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For example 2 3 8 pounds would be 2 3 8 ounces.

How much curing salt per pound of meat. If brining use 3 ounces per gallon of water and allow enough time for the salts to penetrate the food usually 24 hours. It is approximately 94 plain old salt with approximately 6 sodium nitrite some anticaking agents and a tiny bit of red dye. The polish cure calculator calculates the amounts of european peklosol that can be added to ground meat.

Cure 1 contains 6 25 of sodium nitrite and 92 75 of salt. As some of its alternate names imply it works quickly. Peklosol contains 0 60 of sodium nitrite and 99 40 of salt.

Use 1 ounce of curing salt mixture for each pound of meat. All my recipes use prague powder 1 the most common curing salt. Or 0 25 of the total weight of meat.

1 134g per pound of meat. In a nutshell for wet curing you need about 1 day per 1 2 inch of meat and 3 4 days per pound. It is used at a rate of 1 teaspoon per 5 pounds of ground meat.

5 x 1 134 5 67 grams of pink curing salt for 5 pounds of pork belly. European regulations permit 150 parts per million ppm of sodium nitrite to be added to ground meat. 1 per gallon of water plus 1 3 4 cup table salt 2 1 4 tablespoon sugar and any spices you wish.

You ll notice an uneven color in the meat if it hasn t cured long enough. A mere 4 ounces will cure 100 pounds of meat use 1 level teaspoon for every 5 pounds of meat. 1 1 teaspoon of pink curing salt per 5 pounds 2 27 kg of meat teaspoon measurement is inaccurate best to use accurate scales instead which go down to 1 or ideally 2 decimal places for a range of options i put together a page with decent options here.

Meats like sausage can be smoked or cooked right away. If your meat does not weigh a whole number then use the equivalent number of ounces. I would highly recommend that you get a precision s digital scales to do this method.

If you are using it for a brine you use 1 2 cup instacure no. The red dye is not for the meat it turns the salt pink so you don t mistake it for regular salt or sugar in your pantry. Weigh the curing salt on your digital scale to measure the appropriate amount.

1 2g per pound of meat or one packet 18g per 15 pounds of meat. When you have an accuracy of 0 1 or 0 01 you can finally work out exactly the amount of saltiness you want in your cured meats.