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When used, the recommended amount is a ratio of 4 oz for each 100 lb (1 kg for each 400 kg) of meat or 0.25% of the total weight of the meat. http://www.britishbutcher.co.uk/Page-114-Curing.html
Which Salt for Meat Curing? Quick & Dry Curing or Smoking Eat Cured Meat
Whilst there are already quite a few cure calculators for bacon on this site, none allow you to choose your own levels of salt, sugar etc. This one enables you to do just that whilst still curing to either EU or US commercial standards.
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In this 2-D simulation, the frantic red dots represent salt ions randomly walking into either a rectangular slab of meat, or a cylinder.
Wishful Pink Curing Salt 1, Prague Powder 1, Salt with Sodium Nitrate
Curing meat is a preservation process going way back to ancient civilizations long before refrigeration. Probably some primitive tribe discovered that a dead animal washed ashore hadn't rotted, and although the meat was salty and gray, it was still tasty and nobody died when they ate it.
What is the Difference Between Curing Salt and Regular Salt
Prague Powder #1 Prague Powder #2 Morton® Tender Quick® Morton® Sugar Cure® (Plain) Morton® Sugar Cure® (Smoke Flavor) How to Use Curing Salts - Safely! Common curing methods Injecting Dry Curing Wet curing or Brining Curing Salt Substitutes The history of curing meats If you only care about how to use curing salts feel free to skip ahead.
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Brine Calculator Determine the amount of salt required to make a specified salt brine, e.g. 2% brine, 3% brine, or any other percentage. Works as a wet brine calculator (for both meats & vegetables), and as a dry cure calculator for curing various meats with a target salinity level.
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This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. In these products Cure #1 is added directly to ground meat. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt.
Buy The Spice Lab Curing Salt 1 Pink Curing Salt for Meat Prague
Prague Powder #1: Pink salt #1 contains 6.25% sodium nitrite and 93.75% regular table salt. Use Prague Powder #1 for short-term cures that will be cooked after curing. Prague Powder #2: Also called pink salt #2, it contains 6.25% sodium nitrite and 4% sodium nitrate, the remainder being regular table salt.
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Cure No. 1 pink salt is used to cure all meats that require cooking, brining, smoking , or canning. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. It is 93.75 percent table salt and 6.25 percent sodium nitrite. It is used at a rate of 1 teaspoon per 5 pounds of ground meat.
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The most important thing you can remember is that the total amount of saltiness will include the pink curing salt (@ the recommended 0.25% pink curing salt quantity to the total weight). So, for example, you are aiming for 2% total salt to the weight of the meat. Then I would use 1.75% sea salt +0.25% pink curing salt. Basics of Equilibrium Curing
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The calculator can be used to calculate the amount of cure and salt required in sausage.the amounts of cure, salt and sugar for a dry cure mix.it can also be used to calculate the ingredients for an equilibrium brine, etc. [COLOR=#red]The calculator is preset for Cure #1 at 6.25%, do not change that number unless you know what you are doing.
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Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight Hopefully the above makes sense, it's 0.25% pink curing salt for either pink curing salt 1 or 2
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This cure calculator can be used for measured dry cures or equilibrium brine (wet) cures. Measured dry cures are also sometimes referred to as EQ Cures. It is designed for the experienced curer - those who will know to adjust the meat weight for any bone. Those who realise that meat takes a very long time to reach equilibrium in an eq brine.
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Wet Brine Bacon Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight, so 40% water is calculated for the total meat weight Bacon Making Resources If you want a full post on making bacon - check out this post here. How to Equilibrium Cure Bacon - Dry Cured or Wet Brinw
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This calculator also works out 0.25% of the pink curing salt, whether it is pink curing salt #1 or #2, the percentage of pink curing salt is the same. There is a link at the top of each page, or you can find that pink curing salt and equilibrium curing calculator here. What is Pink Curing Salt? Pink curing salt is either no.1 or no.2.
All The Names For Curing Salts! Preserve & Pickle
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