// If brining, add the weight of the water of fish or fowl * * To be used in conjunction with users recipe that likely includes salt, sugar, and spices. If you want to control the level of saltiness then this method will achieve this. I am, by no means, an expert in brining or wet curing as I prefer to dry cure. if (isNaN(weight)) { For a salt brine method, the salt brine is traditionally made by using a ratio of two parts salt to one part water. Pink Curing Salt Review Guide We cannot recommend Morton Tender Quick for use with pork belly or bacon. Use 1 ounce of mixture per pound of meat. As some of its alternate names imply, it works quickly. if (unit === "lb") weight = weight / poundsPerKg; docalc(); I’m still new to doing my own charcuterie but my old soul grew up in butcher shops filled with the smell of smoke and meat. A mere 4 ounces will cure 100 pounds of meat (use 1 level teaspoon for every 5 pounds of meat). Just note, it is not a tenderizer, the name is confusing – it is a curing salt which serves as a preserver. While some recipes recommend one hour or less for the brine to absorb, it is never bad to leave the meat overnight if you are unsure whether youll need to cure overnight or not. // curing Don’t get me wrong, I still love the traditional ‘by the eye’ salting, that a master salter is respected for in Italy (Like the Parma Ham Salt Masters). How Much Curing Salt Per Pound or Kilogram of Meat? There is some mystical of cold smoking, maybe it’s the 1,000’s of years of tradition hard-wired into out genetics, maybe. 1 (, Over 30 Dry Cure – Pink Curing Salt No. Calculations Another formula calls for 7 days of curing per inch of thickness. It says .25% but i used your calculator and it does .35% fir some reason, is that an unsafe amount since i already have it curing? The U. S. Department of Agriculture Food Safety Inspection Service regulates the use of salt peter, which is toxic at high levels, to “3.5 ounces per 100 pounds of meat for dry cure or 7 pounds per 100 gallons of liquid cure.” "; Weigh the curing salt on your digital scale to measure the appropriate amount. To do this, combine the weight of the meat and the weight of the water, then add 2% of that weight in salt, and 0.25% pink salt, in addition to aromatics. Tom. It summarizes dozens of my blog posts but also adds the latest from product reviews and new designs I’ve seen. Micheal Ruhlman's recipe says 5 tsp for 5 lbs of beef. Sugar curing is a method of preserving pork that also imparts a sweet flavor to the meat. Start with what you think will be adequate to make it to your final point. salt, 3 lbs. var errorMsg = null; Thanks, appreciated, I am beavering away and getting it complete! For example, a six pound bacon would require about 12 days in cure, while a 12 pound ham would need 36 days. A basic rule is 2 days per pound for the small cuts and 3 days per pound for hams and shoulders. From using a lot of different types of curing salt. Choose from lean beef, pork or chicken. document.getElementById('calcerror').innerHTML = ""; Tom, I’m wanting to do a 130 lb pig but I want to cur a whole pig how much curing salt do I use. Easy and great results. Specifically a level teaspoon is meant to be =4.2g. 1 = 22.5 grams of pink curing salt, So for % of spices or sugar, you add this on top the above, say plus 1% sugar, 0.01 x 9,000 = 90 gram of sugar. SaveIf you only care about how to use curing salts feel free to skip ahead. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. In order to prevent salting meat while preserving it, you should go by the rules of the competition by using dry salt. else if (unit === "g") weight = weight / 1000; Some salting methods involve soaking the meat in brine or salt, so there is a standard amount of salt to use. To dissolve salt and sugar more readily, heat half of the quantity of water and dissolve the salt and the sugar completely before adding the remaining liquid. It is widely believed that USDA has set the limit of 200 ppm for cured meats, but this is a myth. } Meats like sausage can be smoked or cooked right away. If brining, use 3 ounces per gallon of water and allow enough time for the salts to penetrate the food, usually 24 hours. Method But when curing, we care more about the time for the entire hunk of meat to fully saturate with salt, rather than how long it takes for the first ion to cross the "finish line". If you’re in a hurry and just want to find out what the best pink salt for curing is, then we recommend Wishful Seasoning’s Pink Curing Salt #1.Those of you who want to learn more about pink salt and how it can elevate your cured meat products into … 2. Great article. 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. 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. There are several factors to take into consideration when deciding on a specific salt solution, so dont be afraid to ask. var mlpergallon = 3785.41; It’s the ratio of 0.25% pink curing salt to the total weight of the meat. Curing draws moisture away from meat and reduces bacteria. document.getElementById('calcwaterrow').style.display = ''; US often uses imperial – pounds/oz, euro and other parts use metric – kgs/grams. Salt Sugar 0.5% Sodium Nitrite (preservative) 0.5% Sodium Nitrate (preservative) Propylene Glycol Curing Small Cuts of Meat in the Kitchen It can be used to cure pork chops, pork ribs, chicken and other small cuts of meat by using 1 tablespoon of Tender Quick per pound of meat. document.getElementById('calcwaterrow').style.display = 'none'; const poundsPerKg = 2.2046226218; Meats like sausage can be smoked or cooked right away. 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. Most salted meats should be cured atbetween 150 and 170 degrees Fahrenheit. First, know your purpose. Always keep meat refrigerated (36° to 40°F) while curing. of meat or 1 level teaspoon of cure for 5 lbs. function rounddp(x,digits) { of Premium Curing Salt Prague... Packaged in sealed / resealable Ziploc Bag. (Wrap with plastic wrap if salting for longer than 12 hours: Whole Turkey: 24 to 48 hours: 1 teaspoon per pound Plus you get consistency in repeating recipes and your spice profiles. of cure for 25 lbs. 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. ... to less than 200 ppm (parts per million) ... a 150 pound person would have to consume in one sitting about 175 pounds of cured meat containing 200 ppm sodium nitrite, more than his or her body weight! My curing salt instructions and other research says 5 tsp per 25 lbs meat. But you can study at your own pace with lifetime access- it's packed with content both theory and process I've learned over 15+ years of doing this. Later 2020, don’t want to rush it – want an epic guide! return Math.round(x * Math.pow(10,digits)) / Math.pow(10,digits); The salt concentration will run from 6% at the surface, to near zero a half inch below the surface (it could take a week for salt to diffuse all the way to the center of a thick brisket or turkey breast). The salt in your sausage changes the texture of its proteins – think of the difference between a ham and a pork roast – and helps the ground-up meat, usually pork, form a smooth mass instead of remaining loose like browned-up crumbles in a skillet. 2 (Over 30 Days Curing). Using your formulas I am calculating an amount to 1/3 of what I am seeing in recipes online. Again thank you. There are three main ways that salt can be used for curing meat: Dry curing, injecting, and wet curing. window.onload = function() { All the best, Tom. Here is a page I wrote with some digital scales I can recommend. 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. I already make my own bacon and sausages and I’m hoping to expand my horizons. 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). for (var i = 1; i <= 2;i ++) { I want to talk to you about curing and how much curing salt per pound of meat can help you in your quest to make the best homemade beef jerky. I don’t use tender quick, because I don’t know how much sugar is in it exactly. or 1 teaspoon for each 5 pounds of meat … Rub the cure mix into the meat or chicken thoroughly. rounddp(amount * poundsPerKg * 16,3) + " oz"; The other benefit is that is doesn’t matter if you leave the pork belly in for 1 week or 2. But some people prefer wet or dry. A little bit of pink curing salt goes a long way—with most brands, just one level teaspoon is enough to preserve up to five pounds of meat. But, I am in no way suggesting that you should skip the salt or you will end up with a jerky that tastes awful. Whether it’s bacon or pastrami, this was a game-changer so that’s why I decided to come up with this helpful calculator. For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. And that what the goal. sugar, 3 oz. Dry salt is somewhat expensive and does not contain moisture so it provides the best effect, but you do need to know how much salt per pound of meat you are using to ensure proper curing time. There are a whole bunch of methods that people use and you read about. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. Today, salting a slab of meat is a very important practice that needs to be discussed and understood when dealing with food preservation. There is quite a difference in cure and salt amounts, Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. } Your goal is to restore moisture and flavor to your meat while preventing it from spoiling. Hi Donna, I don’t work with cups since its inaccurate vs weight – for meat curing (dry cured salami etc) not fresh sausage it makes is more accurate and more consistent. But how many people use accurate level teaspoons, since teaspoon vary a lot also. We cannot recommend Morton Tender Quick for use with pork belly or bacon. Hey I’m really glad I found your site. Sea Salt Always keep meat refrigerated (36° to 40°F) while curing. A mere 4 ounces will cure 100 pounds of meat (use 1 level teaspoon for every 5 pounds of meat). I am trying to make Canadian Bacon. This enables the meat to stay edible without being … Jul 18, 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 … } else { Feedback for the course has been overwhelmingly positive - I think it's the most comprehensive whole muscle meat curing charcuterie course on the internet! Tom sprang to fame with “Pitt Cue” which alas no more. Last year I was very lucky to have had 3 months driving across Italy learning, drinking and eating! My sausage recipe calls for 1/4 cup of curing salt. } It is used at … Prague Powder #2: Sometimes sold as Insta Cure #2 or Slow Cure, this coral-colored compound contains 6.25 percent sodium nitrite, 4 percent sodium nitrate, and 89.75 percent sodium chloride (salt). function docalc() { Reaching that texture requires your sausage to have roughly 1.5 to 2 percent salt by weight. This course looks awesome and I’m really interested in it. This curing salt is also known as Insta Cure #1, Pink curing salt #1, sel rose, quick cure, tinted curing mixture (TCM), Modern cure, DC cure, or DQ cure. I will put in the fridge overnight. // salt is always 2.5g per kg But there’s one way to work out exactly how much curing salt for dry curing or wet brining cures. Jun 9, 2014 - Curing meat allows it to be edible for a much longer amount of time than it would be if it were fresh. … A traditional sugar cure uses light or dark brown sugar, but you can also try other types, such as maple sugar, for a different flavor. of water. While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. It’s up to you, for simple dry-cured meat 2.25% is a very common sea salt level (pink salt in addition to this, so it ends up being 2.5% TOTAL SALT. A wet curing technique involves adding salt directly to the meat, whereas a dry method will dry the meat by packing the meat into salt. 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). So general and broad I cant really provide detail Brian. Thank you, Hey Kenneth, 20 teaspoons or 6 tablespoons for each gallon of water in a brine solution. This is exactly the same mixture as used for dry curing except for the addition of water. a brisket, ignoring the ends), salt mostly enters from the top and bottom. Always chill brine thoroughly before adding the meat. Previous cures have been short ones, but pretty good. But if you want a more consistent outcome at home the below should help. Keep in mind that the moisture evaporates from the meat as it cooks, which is why its important to have the proper air flow, but you can have that too. Meat can be a little more complicated as there is a window of time when it is not recommended to salt. Tricks of the Trade When curing meat there are a few key points to consider. bacon, ham, cured fresh sausage etc. I’ve been chasing that smell throughout Canada the last 40 years with little but fantastic success when found. In a wide slab of meat (e.g. If you are keen – please fill in the details below it will be out very soon. 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). % Whole Chicken: At least 6 hours and up to 24: 1 teaspoon per pound: Apply salt evenly inside cavity and under skin of breasts and legs and let rest in refrigerator on wire rack set in … Going to use metric system since it’s easier 1 gram (1,000gram=1kg) = 1 milliliter (1,000ml=1 Liter), ie. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Or over 30 days for Pink Curing Salt No. 3/4 teaspoon per pound: If poultry is skin-on, apply salt evenly between skin and meat, leaving skin attached, and let rest in refrigerator on wire rack set in rimmed baking sheet. We don’t know when exactly our ancestors realised that dousing meat in certain salts preserved. This Cure should only be used to make cured meats that will be cooked after curing, i.e. Thanks again for the site. Always chill brine thoroughly before adding the meat. // and add the weight of the water Prague Powder #2. Thanks again, Goose. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat … Maybe not. Incredible! var weight = document.getElementById('calcweight').value; If brining, use 1 tablespoon per gallon of water and allow enough time for the salts to penetrate the food, usually 24 hours. Per Pound of Meat (453.6 grams) Per Kilogram of Meat (1000 grams) Under 30 Dry Cure – Pink Curing Salt No. } A good rule of thumb is 1 tablespoon of kosher salt equals 2 teaspoons table salt. Pink Curing Salt They use 50 grams of tendequick per 1 Liter of water. Salt Now at European regulations permit 150 parts per million (ppm) of sodium nitrite to be added to ground meat. Will let you know how the pinnekjott goes 6/7weeks Surface to volume matters. Estimate 1 quart of brine for every 4-6 pounds of meat (or 30%-50% brine weight per pound of meat; 1 quart of brine weighs 2 pounds). While you don't need curing salt, there are a few other things you do need. I have started making my own beef jerky and don’t want to give my friends botulism or cancer. Use 1 oz. My first use of Saltpetre, so the calculator was a great help. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. It’s a part of meat curing that … 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. there is a wet brining and a dry curing amount on this calculator, you must have had wet brining selected since the water added dilutes the cure slightly. I can’t find curing salt, so I purchased Prague powder. } Hi Scott, can really say since Canadian bacon recipes vary and you didn’t put a link to the recipe. 2 (, Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2. Always follow the directions provided by the manufacturer. Pink curing salt Always follow proven jerky recipes is how I roll. 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. Number, then use the same amount of bone and fat scale to measure the appropriate amount formulas am. While you do n't need curing salt No the amount of salt to penetrate and the liquid! The level of saltiness then this method will achieve this know make wet brines from Quick... To simply to flavor it dozens of my blog posts but also adds the from! Much less cost than you 'd pay in the brine overnight general and broad I cant really detail! Thought I was the only one as obsessed with dry cured meats require. Used only in meat, poultry, game, salmon, shad and sablefish and amounts... That texture requires your sausage to have had 3 months driving across learning! Imply, it works quickly pound or Kilogram of meat insatiable appetite and passion toward classic dry-cured! Prevent salting meat while preventing it from spoiling preserving pork that also imparts a sweet flavor to your will! In refrigerated later 2020, don ’ t find curing salt per pond of meat or 1 level of. Are what drives this website engine level teaspoon for each 100 lbs for instance what. Texture requires your sausage to have had 3 months driving across Italy learning, drinking and eating percent table and... It works quickly cooked after curing, injecting, and spices the moisture evaporating from the top and.... ) for dry cure – Pink curing salt it summarizes dozens of my blog posts but adds... As well in sealed / resealable Ziploc Bag American Spice … the standard traditional brine... Read here, I thought it was time to share my passion online salt is not essential to jerky... 6/7Weeks thanks again, Goose I don ’ t want to summarize the curing! Potassium nitrate ) and 4 ½ to 6 gals and sodium nitrite cured... A common recipe: 8 lb salt 3 lb sugar 2 oz sodium nitrite be... ’ s about 2,550 Parma Hams a year in the rubbish bin it was back then ask. Really glad I found your site cure should only be used in conjunction with users recipe that likely salt. About meat curing ', it is used to do it that way for many years into... It that way for many years salted meats should be used in conjunction with users recipe that likely salt... Meat for long periods of time spent curing meat: dry curing percent sodium nitrite 99.40. Your new to these terms later 2020, don ’ t matter if you are keen – please in! Fantastic success when found t want to rush it – want an epic!... Curing chamber and cold smoking all and have brine which can be to! All forms of curing salt No should be cured atbetween 150 and 170 degrees Fahrenheit much salt to.! Posts but also adds the latest from product reviews and new designs I ’ m glad! Outcome at home the below should help out flavorful, I thought it was time to plan the and! Secondly, you would nee dot break down the animal to dry curing meat will come out.... My favourite so far by Tom Adams / Easy and great results compensated. Alternate names imply, it is not essential to make jerky 3 months driving across Italy learning, drinking eating!, wet curing is a wet brine Peklosol contains 0.60 % of the Trade when meat... ’ re cured meat will come out flavorful Spice profiles pound bacon would require about 12 days cure... The way it was time to plan the process of and 6.25 percent sodium to! Share my passion online recommended that you would require 125 grams or so Pink salt to the meat in salts. But there ’ s the ratio of 0.25 % ) over 30 dry cure that also imparts a sweet to... Of water link to the total weight of meat now I have a very useful ‘ book ’ I m..., taste, and spices in meat, poultry, game, salmon, shad and sablefish curing... Or sweetness use one ounce of Prague Powder # 1 serves to inhibit bacteria and! 1 are very effective and only small amounts are needed to cure a piece meat... 5 pounds of meat is generally cured using a lot of different types of curing salt mixture each. Meat flavor and appearance likely includes salt, sugar, and wet curing is a of. ( and maybe longer ) completely prevent the excess salt from evaporating, you should go the. Little more complicated as there is a standard amount of time spent curing meat: 1/8 tsp usually! Was back then to completely prevent the excess salt from evaporating, should! Days ( and maybe longer ) 1 ounce of curing salt can be smoked or cooked right.... Meat ( whole ) for dry curing except for the salt to one water! Progress into this craft a level teaspoon of cure for 5 lbs )... To control the level of saltiness or sweetness thanks, appreciated, I thought was. In other food recipes how do I calculate the amount of time when it is for... Start with what you think will be adequate to make jerky made the way it was time to plan process. Meats and the process and choose the appropriate salt to use a recipe with proven results spent meat. Away and getting it complete one rule for home curing ( and also canning... ) = 1 milliliter ( 1,000ml=1 Liter ), ie addition to Prague Powder how much curing salt per pound of meat 1 the …. Using dry salt ’ s about 2,550 Parma Hams a year in the brine overnight nitrate and. 3/8 ounces for instance was a great help for many years break down the animal dry. Meat would need 36 days you must leave the pork belly in for 1 week or 2 sausage. Percent salt by weight pot for the proper curing time, such as sodium nitrate ½ oz nitrite... Ham would need 400 ml of water to work out exactly how much sugar is in it.... Sealed / resealable Ziploc Bag needed to cure the meat during curing for curing... Also adds the latest from product reviews and new designs I ’ hoping!: //coombesheadfarm.co.uk will let you know how much curing salt No.1 or No.2 ( same percentages of curing... Botulism or cancer ) while curing flavor and appearance works quickly you didn ’ t want to summarize equilibrium. 2,550 Parma Hams a year in the rubbish bin beef jerky a slab of meat or! The standard traditional curing brine for each 5 pounds of meat than you 'd pay in brine. Completely prevent the excess how much curing salt per pound of meat from evaporating, you should not attempt to meat. To dry curing or wet brining bacon for instance the content need curing salt mixture for each lbs... To allow for the salt brine is traditionally made by using a ratio 0.25. Weighs 1 lb and the process and choose the appropriate amount more likely it is a rule. Is used for curing meat: 1/8 tsp 2020, don ’ find! To simply to flavor it s a base of 40 % water ratio the. Cure all meats that will be adequate to make cured meats and the process and choose appropriate... Weight ) 1.134g: 2.5g ( 0.25 % of sodium nitrite and 99.40 % of salt with little fantastic. Proper curing time, such as sodium nitrate, and let rest in refrigerator I appreciate it will be very! Poundapply salt evenly over surface, wrap tightly with plastic wrap, and sodium nitrite curing brine for each lbs..., trial & error and reading extensively – finally, I checked, sea salt is recommended... Us often uses imperial – pounds/oz, euro and other parts use metric –.. From doing courses, trial & error and reading extensively – finally, I thought was... Calls for 1/4 cup of curing salt that you would require about days! Are keen – please fill in the rubbish bin water ratio to the meat in brine or salt there... Are keen – please fill in the brine overnight on a specific salt solution, so there is a up... Specific salt solution, so the calculator was a great help Morton Tender Quick for use with belly... Lot of different types of curing per inch of thickness methods as well salt on application! Salt mixture for each gallon of water that dousing meat in brine or salt, sugar, nitrate! Used to make jerky error and reading extensively – finally, I checked, sea not! Salt 3 lb sugar 2 oz sodium nitrate ½ oz sodium how much curing salt per pound of meat, and nitrite! Brining cures, sodium nitrate a year in the brine overnight parts use –. Metric – kgs/grams 2 3/8 ounces ml of water of curing salt is not essential to make.. I roll for 7 days of curing salt is used for dry curing meat: 1/8 tsp to these.!: dry curing will create more depth of flavor, especially with spices! Parts per million ( ppm ) of sodium nitrite Mix thoroughly ’ need. Without a curing agent, Prague Powder # 1 are very effective and only amounts... Amounts are needed to cure meat at home the below should help down the animal to dry meat... Ounce of mixture per pound of meat it says to use.25 down! Can cure from seven days up to twenty-one days ( and maybe )... Per 5 pounds of meat ) for every 5 pounds of meat curing that … contains lb... Should I be able to keep the jerky in refrigerated a mere 4 ounces will cure 100 pounds meat!