Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. Saltpetre Food Grade Curing - 200g. Last edited: Jul 8, 2012. 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. Forum | Login | Register. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates and other products too numerous to mention. In a wet brine, the more salt the shorter the brining time. Online calculator for curing, brining and pink-salting. 2. I really like the flavor of salt, but find that if I use 2.5% the bacon needs a soak after curing or it tastes too salty. The calculator enables you to accurately make a brine solution using the correct proportions of salt and water. Either the sodium or the potassium salt of nitrite may be used for curing products, but the weight limitation (based on sodium) is the same for both salts. This prevents people from confusing curing salt with table salt. 1, a basic cure used to cure all meats that require cooking, brining, smoking, or canning. Cure #1 contains salt and sodium nitrite (6.25%) (no nitrates). It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Our bacon is less than 2-1/2 inches thick so injecting isn't required. Surfy's Home Curing Supplies, Bacon and Ham Cures, Sausage Seasonings & Prague Powder #1 + #2 Free UK delivery on orders over £50!! For my taste, 2% salt is perfect, 2.5% was too salty, just depends on how salty you like things. Rub the cure on the belly and put in a zip lock bag expelling all the air. It does this both to the cells of the meat and the cells of any bacteria in the meat, which kills the bacteria. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. Calculate how much salt you need to add by multiplying the total weight from step 1 with the desired final concentration of salt. Remember there are different amounts of Cure 1 required for rind on or rind off bacon because the rind does not absorb cure very well. To make 1 gal 60 degree brine with nitrite we need: 0.310 lb (144 g or 5 oz) of Cure 1. Shroud of the Avatar. It consists of a mixture of table salt (sodium chloride) and sodium nitrite, around 94 % salt and 6 % sodium nitrite. 2% salt is 90.72g, cure is 11.34g, sugar is 68.84. If you are using it for a brine, you use 1/2 cup InstaCure No. There are 2 main types of curing salts that have applications for different kinds of curing. In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Curing salt #2 is a “slow” cure that contains sodium nitrate in addition to sodium nitrite. ), Chapter 7, pages 133 to 171. Objectives: (1) To show the functions of the various ingredients used in curing. It is 93.75 percent table salt and 6.25 percent sodium nitrite. A Dry Cured Bacon Cure Calculator for your own bacon This Bacon Cure Calculator will allow you to design your own dry cures knowing that they will be safe by complying to current curing standards. Then dissolve all of this salt, plus any other seasonings, into the water for your brine. Here at Surfy's we design, blend and test virtually all of our seasonings and cures ourselves. Here's the results from the calculator: I hope that makes sense. in a bacon recipe in the calculator in the link at the top of this thread. £1.99 £ 1. Jul 8, 2012 #11 diggingdogfarm Master of the Pit. This is important as different vegetables require different brine percentage levels. Typically, salt is set at 2% of the meat's weight and sugar at 1%. For most meats and seafood, the final concentration of salt in the flesh should be between 0.25% and 2%. Coat entire pork belly with the cure and place in a large resealable plastic bag. Use pickling salt and white sugar if your going to store the dry cure. Instructions. Use saltpeter as a substitute for the Prague powder 1 type of curing salt. 4.8 out of 5 stars 6,044. Many curing salts contain a red dye, giving the salt a pinkish shade. Make sure you understand how much you should be using in any given situation. Curing salt is a type of salt used to cure and preserve food. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. But because we are adding 0.31 lb (144 g) of salt that is inside of Cure 1, we have to subtract that from the salt the table calls for. 4,650 167 Joined Jun 23, 2011. In other words, it provides the same preservative benefits as curing salt. Example, for a 10lb belly there is 4536g. A new salt brining calculator. Unlike with curing salt, there is room for customization here. Armour Crafting Calculator by Ant English. 35 (£0.54/100 g) Promotion Available. Sugar is another important component of homemade bacon, and you can use whatever type you like. Select items bordered in red, bonuses provided and total requirements for basic materials will be shown. It may or may not be pink colored. food compounds gravel db finance health password convert tables rate plane solid more. Discusses why we salt brine, which levels are appropriate for which purposes, and the difference between equilibrium and gradient brining. Cure #2 is not interchangeable with curing salt #1. ~Martin . 99 (£19.90/kg) FREE Delivery. When converting between different units of measurement a simple calculation can get complicated. any cure with 93.75% salt and 6.25% Sodium Nitrite by weight First thing you want to do is make a cure mix using the amounts of Cure 1 and salt described in the calculator for the lb weight of bellies you wish to cure. (2) To demonstrate the chemical reactions involved in the curing reaction. Diamond Crystal Pure & Natural Kosher Salt 1.36kg. May help prevent over/under saltiness or death! It is used at a rate of 1 teaspoon per 5 pounds of ground meat. Like curing salt, saltpeter works by drawing moisture out of cells via osmosis. (3) To acquaint the student with the various uses of the curing process in the meat industry. Meathead and [USER="24"]Huskee[/U SER] I chose dry bine in docblonder calculator Please, please go to the reference I give and check it out. Bacon Mild Bacon A cure for a Mild Bacon - This is a very mild cure. Keep them away from those who don't know how to use them. 4.5 out of 5 stars 28. A thorough breakdown of how much salt to use depending on your application. What is Curing Salt. When using the Internet as a source, be sure to double- or triple-check on other sites any information given about nitrite quantities. Seems like the more salt, the less time in the brine? The Conversions and Calculations web site. Sugar. Cure #2 is used only for making raw-cured products that are dry-aged for long periods and will not be smoked, canned, cooked, or refrigerated. Prague Powder #1 is for short term cures, and can be used in the preserving and curing of semi-dry and cooked meats, such as sausage, fish, jerky, bacon, ham, pastrami, hard salami, corned beef. Types of Curing Salt. E.g. 2 teaspoons pink curing salt (aka Prague Powder #1) 5 lbs boneless pork belly; Procedure. Weigh the pork belly and plug in the weight and calculate the amount of pre-mix cure to measure out. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. While fast-curing salts are used to season meats that will eventually be smoked or otherwise cooked—such as beef jerky—a second category of slow-curing salts is designed for sausages and cured hams that can be eaten without cooking (salami and prosciutto are two examples). Salt Cure Mix - Ideal for Curing Bacon, Salamis and All Dried/Cured Meat - 100g. The result is: 1.567 - 0.310 = 1.257. Meat that is cured over a short period of time and then cooked afterwards needs a different type of cure to a meat that is cured over many months or years and often eaten raw, such as, salami or air dried hams like Serrano or prosciutto. Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. Calculate volume of PINK CURING SALT, UPC: 810671031452 per weight, it weighs 324.61 g/metric cup (10.84 oz/US cup). per gallon in some of the expert's posts here to 21 oz. When I use 2%, it can go directly into the smoker. Cure No. Curing Salt, Regular Salt, Table Salt, Salt. Foods weight to volume conversions. The grain size is about the same so it will stay mixed well in storage. Salt and time - I have also noticed a range of salt from about 8 oz. It’s important to purchase the correct type, as the ratio of sodium nitrate to sodium nitrate is markedly … 4.3 out of 5 stars 9. On the DiggingDog site calculator it shows "Desired Salt" and "Desired Sugar" as inputs but being such a newbie at this I have no frame of reference for what "desired" means for these two items. Don’t be afraid to use curing salts, but do respect their potency. I've nailed down the Cardinal rule of just one level tsp of Cure #1 per 5 lb of belly weight but have a question regarding how much salt and sugar to add to this cure. This weight is then entered into a "cure calculator" that will determine the proper amounts of salt, sugar, and cure #1 according to preset percentages (these percentages can be adjusted for taste). 99 (£2.50/100 g) FREE Delivery. 2-2.5% is common. Reactions: charcuterieguy. Cure No. £7.35 £ 7. £4.99 £ 4. Binding(s) Strap(s) Total Basic Items Required: Animal Hides : Copper: Raw Cotton: Iron: Beetle Carapace: Nickel: Suet: Tin : Tungsten: Notes. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. This limitation was established when the sodium salt was the only one permitted. Apart what’s in the natural pink salt’s nutrition and chemical elements facts table (also referred to as typical analysis), use the pink salt minerals counter to calculate some extra dietary and nutritional information for any amount of this pink salt from Himalayas. Prague powder #1 is a curing mixture used in making cured meat products that require short cures and will then be cooked, such as sausages, including hot dogs, fish, and corned beef.The federal government mandates Prague salt be composed of 6.25 percent sodium nitrite and 93.75 percent table salt (sodium chloride), making Prague powder #1 mostly salt. Before unleashing on the world outside the Pit, interested in your comments and suggestions. Calculator makes this easy and you have peace of mind that you are using the right salt solution. Later, the potassium salt was allowed to be added at the same level. 1 gal of water 1.257 lb of salt. Reading material: Principles of Meat Science (3rd ed. There is no reference of curing only of brining and no reference of Praque #1 or any other curing salt Here are my test numbers, 2.5% salt meat leve, I have redone them from the 5% to of last night to 2.5% to be more realistic. 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