Originally Posted by Don Marco
I used this salt :
I´ve used this mix before with good results and also cured buckboard bacon with a mix of 6 tb curing salt and 2 tb brown sugar before, never had any problems and got perfect bacon.
Okay, you have a sodium nitrite salt and even though the bag has a comma instead of a decimel point I'm guessing the concentration is .5%. (Some curing calts are 6.25%) We also have several that are a mixture of nitrate and nitrite at .5% each.
But to get back on track, it all boils down to the strength and the
amount needed, which is based on weight of the product, and the amount of time allowed for curing. The concentration of the Buckboard cure calls for just over 1.3 tablespoons of cure per pound. Some other products I have used are 1 tablespoon per pound.
When you use 6 tablespoons of your curing salt, what is the weight of the meat you are curing. And what is the curing time in days?
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