DanB
is One Chatty Farker
- Joined
- Feb 28, 2012
- Location
- Paramus New Jersey
No, that's backwards. It's 60 oz (3.75 lbs) pork and 20 oz (1.25 lbs) beef.
Hi My bad. I had it backwards.
Thanks DanB
No, that's backwards. It's 60 oz (3.75 lbs) pork and 20 oz (1.25 lbs) beef.
Hi If I'm going to do 5 lbs then a teaspoon of cure should be on the money?
Thanks DanB
What am I missing?
Thanks DanB
Absolutely. I do the same exact thing. Makes life easy, and the scales are cheap.
Also, dward51, if you add a letter like "s" "m" "l" "h" to your imgur filename at the end, it will keep you from getting gihugic photos on here.
So, ezVg11t.jpg becomes ezVg11ts.jpg if you want a small pic. I added it to your filename, that's why it's small in my post. :thumb:
Also that specification is by max allowable by the FDA. How much do you need to still be effective? I have no idea.
Yeah, that's weird, eh? The USDA does not have any position on minimum ingoing nitrite, just maximum. I suppose that's because everything will eventually spoil, given enough time, no matter how much cure you used...unless the Water Activity is too low to support any microbiological growth.
At least cure #1 is pretty common at the 6.25% strength. Cure #2 I've found to be all over the place, which means when you are doing long-duration air dried charcuterie, you have to recalculate your recipe to match the correct PPM of ingoing nitrite for the cure you're doing.
Doing cured meats is not for the faint of heart or those who don't pay attention to details. You can make you and your family sick, and worse case you can end up with deadly results.
Thanks,
Sleebus.Jones recipe came out really well but I would like to experiment a bit.