The calculator enables you to accurately make a brine solution using the correct proportions of salt and water. tubular or cone (like a ham or tenderloin) Results. Here is some more info I wrote on curing salt , Hi, newbie here, In the calculator section under the pink salt calculation there’s the sea salt calculation, I know this is a dumb question but is the sea salt calculation the suggested amount of salt to use along with the pink salt? So I created this tool/calculator to easily work out the amounts for you (well it was my awesome brother coding Mathematician Mike D). So general and broad I cant really provide detail Brian. Plus you get consistency in repeating recipes and your spice profiles. Going to use metric system since it’s easier 1 gram (1,000gram=1kg) = 1 milliliter (1,000ml=1 Liter), ie. Guys I know make wet brines from tender quick, for wet brining bacon for instance. Now EQ Curing does require some math, and my hatred of math was one of the fundamental reasons I became an English major, but the formula is a simple one. If you are cooking it or smoking it until it is cooked that is very different to dry curing! (this is the minimum time- add 20% to fully cure to center) (If cure time is longer than 10 days, consider injecting the brine to speed up the process. Actual ingredients may vary from brand to brand but typically contain a combination of high grade salt, sugar, both sodium nitrate and sodium nitrite, curing agents and propylene glycol to keep the mixture uniform. If brining, it’s a base of 40% water ratio to the weight ie. (3) To acquaint the student with the various uses of the curing process in the meat industry. There is quite a difference in cure and salt amounts, So regardless of whether you’re cured meat will be consumed in under 30 days for Pink Curing Salt No. Reading material: Principles of Meat Science (3rd ed. Any information given about nitrite quantities pates, and pink salt slows by. Take your passion for food to the next level with these skills! American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. I am trying to make Canadian Bacon. Specifically a level teaspoon is meant to be =4.2g. But we think this history is pretty interesting.Curing meat is a technique steeped in history. After this second curing period add the balance of the cure mix. Check out a little video I did and more info on the course page. Making your own corned beef or salt beef is so easy, it’s fascinating how something so simple as soaking a piece of beef in brine can completely transform it. Again thank you. ), Chapter 7, pages 133 to 171. It’s the ratio of 0.25% pink curing salt to the total weight of the meat. Contents:Why the curing of cement […] Having been lucky enough to learn inside fine dining kitchens through to backyard smoking sessions. The other benefit is that is doesn’t matter if you leave the pork belly in for 1 week or 2. there is a wet brining and a dry curing amount on this calculator, you must have had wet brining selected since the water added dilutes the cure slightly. Now at Online web tool for pink salt mass weight vs liquid volume amounts conversions and typical analysis. Always follow proven jerky recipes is how I roll. Let the curing bacon sit another 3 to 4 days wrapped in plastic wrap in the refrigerator. Diamond Crystal Pure & Natural Kosher Salt 1.36kg. 1 and cure No. For an equilibrium brine, wouldn't you combine both meat and liquid weights? Tom sprang to fame with “Pitt Cue” which alas no more. Tom. But you can study at your own pace with lifetime access- it's packed with content both theory and process I've learned over 15+ years of doing this. Objectives: (1) To show the functions of the various ingredients used in curing. Join the discussion today. I am concerned that is not enough liquid. The beef weighs 1 lb and the marinating liquid is about a cup. But if you want a more consistent outcome at home the below should help. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. I will put in the fridge overnight. I checked, sea salt is sea salt not including pink curing salt! A ratio of 0.25% pink curing salt to the total weight of the meat & the water (1 kilogram = 1 Liter, easier with the metric system to do this). In these products Cure #1 is added directly to ground meat. 2 (, Hopefully the above makes sense, it’s 0.25% pink curing salt for either pink curing salt 1 or 2. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If you are keen – please fill in the details below it will be out very soon. (Tool & Calculator), 5.67 grams of pink curing salt for 5 pounds of pork belly, Whole Muscle Charcuterie Online Meat Curing Course - Click Here, http://www.britishbutcher.co.uk/Page-114-Curing.html, 23 Videos, docs, recipes, and cheat sheets, http://ruhlman.com/2016/04/11/bacon-time/, https://honest-food.net/duck-or-goose-jerky/, guide to equilibrium curing here is a write up, Under 30 Dry Cure – Pink Curing Salt No. I can’t find any info on web how cure strength is affected by water dilution. Last edited: Jul 8, 2012. All the best, Tom. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. Prior to drying, processing and smoking your meat, curing does not only increase shelf life but also enhances flavor.With creativity, everything becomes enjoyable. Thanks again for the site. Dec 24, 2018 - This Pin was discovered by Steve Smith. Nitrite in Curing Compounds or Mixes When curing agents, nitrites and nitrates, are brought into the establishment, they may already be mixed with salt, sugar, corn syrup solids, or monosodium glutamate. I’ve made it much clearer and corrected it thanks for that, This is a nice find, I’m attempting pinnekjott (Norwegian cured breast/ribs of lamb or mutton). Whether it’s bacon or pastrami, this was a game-changer so that’s why I decided to come up with this helpful calculator. 1 = 22.5 grams of pink curing salt, So for % of spices or sugar, you add this on top the above, say plus 1% sugar, 0.01 x 9,000 = 90 gram of sugar. Select salt brand (only matters if you measure out salt by volume instead of by weight) Step 3 From using a lot of different types of curing salt. I only use the curing salt from Con Yeager spice company and I have never had a problem with anything. gm The minimum amount of Nitrite curing salt that the US regulations say you must use is: gm The amount of Nitrite curing salt we suggest that you use is: gm Saltpetre is not recommended unless you are curing over long periods of time. I make it in 1 lb batches. Sorry about this, I’ve got to get the ‘code’ on the page changed. But there’s one way to work out exactly how much curing salt for dry curing or wet brining cures. Thanks again, Goose. My sausage recipe calls for 1/4 cup of curing salt. This way you will never have bacon that’s too salty, Pink Curing Salt No.1 (Under 30 Days Curing), Pink Curing Salt No. Jerky is different to Dry Curing Meat for long periods of time. Feedback for the course has been overwhelmingly positive. Hi Tom; 1 (, Over 30 Dry Cure – Pink Curing Salt No. on how much curing salt per pond of meat it says to use .25% down on the chart it shows 2.5%. Cheers Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. With the help of cell phone calculator and a digital kitchen scale, even an outdoor writer can figure it out. Easy and great results. Do you use the same amount of Prague powder? The price of Curing Salt item is 5 golds each at profession related vendors ! I can’t find curing salt, so I purchased Prague powder. Hi Donna, I don’t work with cups since its inaccurate vs weight – for meat curing (dry cured salami etc) not fresh sausage it makes is more accurate and more consistent. Here is a page I wrote with some digital scales I can recommend. Thank you, Hey Kenneth, Comment by GUSIS Added in Shadowlands pre-patch 9.0.1. on October 13th,2020 ! It includes Cure #1, Prague Powder #1, Peklosol, Sal Nitrite, DQ & DC Curing salt, Insta-cure etc. The Polish cure calculator calculates the amounts of European Peklosol that can be added to ground meat. The owner of an 85,000 a year Parma Ham factory (mid-sized out of 150 producers around Parma) I visited, said 2-3% of his hams are waste every year. It won’t overdo the saltiness! Read the What is the ratio of curing salt to beef discussion from the Chowhound Home Cooking, Beef food community. This is important as different vegetables require different brine percentage levels. From doing courses, trial & error and reading extensively – finally, I thought it was time to share my passion online. It does this both to the cells of the meat and the cells of any bacteria in the meat, which kills the bacteria. This can cure from seven days up to twenty-one days (and maybe longer). Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home. 2. My first use of Saltpetre, so the calculator was a great help. Some confusion here with dry and wet. How Much Curing Salt Per Pound or Kilogram of Meat? Corned Beef or Salt Beef … How To Make Corned Beef From Scratch Read More » But this is a guide to equilibrium curing here is a write up about it, hope this helps. 2 (Over 30 Days Curing). Cold Smoking and Whole Muscle Charcuterie! your own Pins on Pinterest 1 tablespoon Prague Powder #1 mixed with 1.5 gallons water ≈ (0.06 x 14 gm/1.5 * 3,800 gm) ≈ 150 ppm. Last year I was very lucky to have had 3 months driving across Italy learning, drinking and eating! I want to summarize the equilibrium curing and equilibrium brining process if your new to these terms. A thorough breakdown of how much salt to use depending on your application. Curing of cement concrete is defined as the process of maintaining the moisture and temperature conditions of concrete for hydration reaction to normally so that concrete develops hardened properties over time. It is a blend of spices and salt that imparts a delicious flavor to many foods. If curing agents are mixed with these ingredients, the result is commonly referred to as a curing compound or mix. For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. 5 kilograms (5,000g) of pork belly for bacon in a wet brine, Pork Belly 5kg + Water 4L /4kg = 9kg or 9,000g, If I wanted to use a 2.5% total salt level for flavor (a bit salty for most people), 2.25% sea salt x 9,000 = 202.5g of salt for the brine, 0.25% Pink Curing Salt No. I think the confusion comes from the directions on a lot of pink curing salt, which talks about it in commercial quantities and apply to commercial methods. Shouldn’t it be pounds and grams? 23 Videos, docs, recipes, and cheat sheets - The platform podia is ad-free and has an instant messaging service built-in, I'm here for you 1-on-1 as well. But how many people use accurate level teaspoons, since teaspoon vary a lot also. Don’t get me wrong, I still love the traditional ‘by the eye’ salting, that a master salter is respected for in Italy (Like the Parma Ham Salt Masters). Nice one, sounds like fun and some progress into this craft! Hi Scott, can really say since Canadian bacon recipes vary and you didn’t put a link to the recipe. in your bacon! 4.5 out of 5 stars 28. It's quite simple really. The 1 gallon of water ≈ 3,800 gms. 2. Cure No. I always find dry curing will create more depth of flavor, especially with the spices and flavors you use. Tom, I’m wanting to do a 130 lb pig but I want to cur a whole pig how much curing salt do I use. You can manually work out = meat weight (example 1000g) + water weight 800ml (800g) = 1,800grams. Curing salt is a useful preservative of meat that you want to season and keep for future use at home. Curing salt was developed as a cure for meat, poultry, game, and fish. 1. Bacon Mild Bacon A cure for a Mild Bacon - This is a very mild cure. They use 50 grams of tendequick per 1 Liter of water. 5 years ago. 5 Cure. This calculation can be done manually, and I used to do it that way for many years. Thanks, appreciated, I am beavering away and getting it complete! The main components which need to be taken care of are moisture, heat, and time during the curing process. He has Mangalitsa pigs under his wing along with much more. This course looks awesome and I’m really interested in it. Previous cures have been short ones, but pretty good. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. The biggest challenge for most people when they use this method is that the digital scales or even analog scales do not have the level of accuracy or precision to work out the precise amount to 2 decimal places or 1 decimal place. We know that salt is a valuable preservative however it isn’t effective at killing all microorganisms that can spoil food. To do this, combine the weight of the meat and the weight of the water, then add 2% of that weight in salt, and 0.25% pink salt, in addition to aromatics. Hank @ Honest Food gives an indication https://honest-food.net/duck-or-goose-jerky/ After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). US often uses imperial – pounds/oz, euro and other parts use metric – kgs/grams. Equipment for Making Alcohol Type Beverages. We don’t know when exactly our ancestors realised that dousing meat in certain salts preserved. But many use weighed amounts of salt over the whole pork leg anyway. 3 days later rinse the bacon with fresh water and pat dry with a clean towel. The seasoning mix can be added to sausage, poultry dressing, meat loaf and casserole dishes or it can be rubbed on pork, beef, lamb, and poultry before cooking. You would dissolve it all and have brine which can be varied to ‘choose’ you level of saltiness or sweetness! Due to the variations with hand salting, that’s about 2,550 Parma Hams a year in the rubbish bin. Just note, it is not a tenderizer, the name is confusing – it is a curing salt which serves as a preserver. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. On your equilibrium calculator, the option on the meat weight is in either pounds or kilo grams, I believe that’s a typo. Posted by Unknown on 29th May 2015 Easy to use, Mix into meat . 1 = 22.5 grams of pink curing salt So for % of spices or sugar, you add this on top the above say plus 1% sugar, 0.01 x 9,000 = 90 gram of sugar Will let you know how the pinnekjott goes 6/7weeks For either Pink Curing Salt No.1 or No.2 (same percentages of pink curing salt anyway). Using your formulas I am calculating an amount to 1/3 of what I am seeing in recipes online. When converting between different units of measurement a simple calculation can get complicated. 1L=1Kg therefore 1 Kg of Meat would need 400 ml of water. 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. Have peace of mind that curing salt calculator are using it for a 10lb belly there room. https://coombesheadfarm.co.uk A gram scale is typically used to weigh the meat. Curing salts, also known as Prague Powder are essential in food preservation. I already make my own bacon and sausages and I’m hoping to expand my horizons. Thanks for dropping by, I’ve been passionate about meat curing for around 20 years now. Dry Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat. Pink salt comes in two forms: cure No. (here is a link to a few). Curing your own corned beef is something you really should try, it is a firm favourite in my house year round. Pink salt 2# (ook Praque powder 2#, of insta cure 2# genoemd) heeft 6,25% nitriet, en 4% nitraat, en 89,75% zout 2# wordt gebruikt bij producten welke langer als (uit het hoofd) 3 weken nodig heeft om te drogen, nadat het nitriet uitgewerkt raak, wordt het nitraat omgezet naar nitriet, zodat er langer bescherming bied. If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure time. Cheers Tom. Confusing curing salt is perfect, 2.5 % was too salty, just depends on salty! I will be doing pork butt. Discover (and save!) So much to read here, I appreciate it. In these products Cure #1 is added directly to ground meat. When you have an accuracy of 0.1 or 0.01, you can finally work out exactly the amount of saltiness you want in your cured meats. Cheers Always motivating to get such top notch replies about the content. I did a ham the other day and needed 80% water to the weight of the meat. How Much Curing Salt Per Pound of Meat? Thanks for your kind words. now the answer is correct for .25% but the 2.5% is not, somewhat confusing if a person was not paying close attention they would put way to much cure. 5 Good to have. How long should I be able to keep the jerky in refrigerated? Cure Calculator. SaveIf you only care about how to use curing salts feel free to skip ahead. Thanks you, great site very informative. Its all go this year! Hope that helps, will get my brother to change code! It summarizes dozens of my blog posts but also adds the latest from product reviews and new designs I’ve seen. Later 2020, don’t want to rush it – want an epic guide! Mon-Wed: Closed | Tue–Sun: 9:00 AM-12:00 PM - 4:30 PM - 8:00 PM . You can Wet Equilibrium Brine any of the Above Methods as well. There are affiliate programs and is compensated for referring traffic and business to these companies. Tom. Using your meat calculator for wet brining it shows 1qt of water needed for 5 lbs of meat. If you want to control the level of saltiness then this method will achieve this. You would nee dot break down the animal to dry cure. Just to clarify. say 2% salt = 0.02 X 1,800 = 36 grams. Hope this helps Pink salt, pink rock salt crystals. Pink salt dietary and nutritional information facts contents table. Incredible! Getting accurate salt and pink curing salt is a must for meat curing at home or anywhere. This curing salt is good for meats that are to be smoked over long periods of time at low temperatures. Home; Menu; Order Online; Contact; curing salt calculator If you’re looking for a guide on building a DIY curing chamber for dry-cured meat or you are interested in a charcuterie course – check out more info on this page.
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