… According to Smoking Meat Forums, you would need 2 ounces of pink salt for 50 lbs of sausage, which is a ratio of 0.0025 pink salt to meat (they provide three significant digits) for short curing time sausages.These are sausages which will be cooked or smoked. rounddp(weight * 0.4 * 1000 / mlpergallon,3) + " gallons"; Calculations You are attempting to cure the meat in order to preserve it for later use, as opposed to simply to flavor it. rounddp(amount * 1000,2) + " g or " + Choose from lean beef, pork or chicken. A good rule of thumb to follow is to start with a tablespoon of salt per pound of meat and increase by a tablespoon until you get to the desired temperature. docalc(); SaveIf you only care about how to use curing salts feel free to skip ahead. For curing meat: 1/8 tsp. Salting meats first brings the juices to the surface, so if you cooked the steak, for example, while there is this salted juice on the outside, the meat would steam, not form a nice outer crust, and be dry inside. Also bundled with this online course, a 40-page booklet on the theory, equipment & process of cold smoking all sorts of food (this ties in with meat curing as well). According to Smoking Meat Forums, you would need 2 ounces of pink salt for 50 lbs of sausage, which is a ratio of 0.0025 pink salt to meat (they provide three significant digits) for short curing time sausages.These are sausages which will be cooked or smoked. On your equilibrium calculator, the option on the meat weight is in either pounds or kilo grams, I believe that’s a typo. My favourite so far by Tom Adams / rounddp(weight * 0.4,3) + " litres or " + or Salt curing is usually done by either wet or dry curing. Surface to volume matters. There are a whole bunch of methods that people use and you read about. Tricks of the Trade When curing meat there are a few key points to consider. I don’t use tender quick, because I don’t know how much sugar is in it exactly. By placing a wet towel underneath the crock pot, you will be able to circulate the air from under the meat to keep it moist. document.getElementById('calcwaterrow').style.display = ''; Again thank you. Mar 11, 2020 - A good batch of thinly sliced dry-cured bacon (applewood smoked) The amount of curing salt for the amounts of meat that you are curing is a ratio that should always be … Now at How Much Curing Salt Per Pound or Kilogram of Meat? Mix cure with cold water. I will put in the fridge overnight. Recommended levels are around 1 teaspoon of curing salt per 5lb (2.27kg) of meat, that is around 2.5 grams per kg of meat. Hope this helps saltpeter (potassium nitrate) and 4 ½ to 6 gals. Meat is generally cured using a mixture that consists of non-iodized salt and curing agents, such as sodium nitrate. Some confusion here with dry and wet. You use 1 teaspoon for 5 pounds (2 kg) of meat, or 100g per 100 pounds (45 kg), and mix it with cold water to use. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. on how much curing salt per pond of meat it says to use .25% down on the chart it shows 2.5%. However, when I have wet cured some pork loin for bacon I have used the same amount of mixed salt/cure I use when dry curing, that is to say 5% weight of mixed salt/cure to the weight of meat with enough water to cover the meat by about 3cms (just over an inch). Curing draws moisture away from meat and reduces bacteria. But, I am in no way suggesting that you should skip the salt or you will end up with a jerky that tastes awful. Contains 0.60 % of the Trade when curing meat: 1/8 tsp initial,! Wet brine, ham, bacon, luncheon meats, but pretty good from the concentrated brine cooked. 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