Instacure #1 versus kosher salt

[SkipB]

If I have a recipe doesn't call for instacure #1, but only calls for kosher salt and I want to add instacure #1 what would be the ratio to use in order to keep it for being too salty? Even though the recipe doesn't call for it, I want to smoke and bloom the sausages.

 

[thirdeye]

You need to work the salt percentage backwards because the percentage of Cure #1 is constant at 0.25%. For instance, if you like 1.75% total salt in your sausage. This would mean you need 1.5% salt and 0.25% Cure #1.

 

[Markov]

You need to work the salt percentage backwards because the percentage of cure is constant at 0.25%. For instance, if you like 1.75% total salt in your sausage. This would mean you need 1.5% salt and 0.25% Cure #1.

What he said

I use Instacure #1 at 0.25% meat weight and then Diamond Crystal Kosher Salt at 1.2%-1.7% meat weight. Use the lower end of the salt percentage if you prefer a less salty flavor.

 

[SkipB]

What he said

I use Instacure #1 at 0.25% meat weight and then Diamond Crystal Kosher Salt at 1.2%-1.7% meat weight. Use the lower end of the salt percentage if you prefer a less salty flavor.

Thanks, I like those ratios and it does give me something to work with.

 

[Badjak]

Yep.
Like they said