1 2 Pound Of Meat
- #1
This is of value. CURE Volume to Weight Chart in Ounces and Grams for the weight of meat in Pounds...JJ
Annotation: The Weight in Grams may vary, a few tenths from what others typically apply and mail service. But this is due to the OP's, Susan Minor, rounding. The Weights are Safety and inside USDA Guidelines. Susan Minor's original website is no longer active...
Corporeality of Meat/Fat Amount of Cure
Vol. Wt.
ane lb. 1/4 tsp. .05 oz. i.42g
two lbs. 3/8 tsp. .08 oz. 2.26g
3 lbs. one/ii tsp. .10 oz. 2.83g
4 lbs. 3/4 tsp. .15 oz. 4.25g
5 lbs. i tsp. .20 oz. 5.67g
10 lbs. two tsp. .40 oz. 11.34g
15 lbs. 1 Tbsp. .55 oz. 15.59g
twenty lbs. ane Tbsp. + i tsp. .fourscore oz. 22.68g
25 lbs. i Tbsp. + 2 tsp. i.00 oz. 28.35g
50 lbs. 3 Tbsp. + 1 ane/4 tsp. 2.00 oz. 56.70g
100 lbs. 1/4 C. + 2 Tbsp. + 2 tsp. 4.00 oz. 113.4g
tsp. = teaspoon; Tbsp.= Tablespoon; C. = loving cup.
oz.= ounce
- #3
Thank Y'all,...This chart was on another site that is no longer available. Thought I would make it a Gluey, hither, for SMF members benefit. Enjoy...JJ
- #4
Just out of curiosity, is that chart set to achieve a target PPM of nitrite/nitrate of 156?
- #7
Yes, the Target was 156ppm, specifically for Sausage, as the original chart was in a Sausage thread. Again, a few PPM one fashion or the other has Cypher effect, then a few Tenths off is non even worth worrying almost.
It is important to empathize that accurately measuring Cure by Weight or Volume is Of import to get consequent results...But...We are not a processor using pure Sodium Nitrite!
With Cure #one and ii, if you are off past a teaspoon or a gram, it's no big bargain.Your full PPM volition still fall within safe limits.You will not be making Toxic Sausage.
Using Pure Nitrite, add together a Gram likewise much and you may accept real problem, depending on the amount of sausage being made. This is why nosotros hesitate when a member wants to know how to Mix their own Cure #1 or 2. Pure Nitrite is NOT a Newbie Toy...JJ
- #8
Thanks JJ will come in handy.
Warren
- #9
JC in GB Cheers for the similar it is appreciated.
Warren
- #10
Thanks for the reply. I would not risk using pure nitrite unless I was a commercial processor making 100's of pounds of product at a time.
- #eleven
Do yourselves a favor and become a grams electronic scale... most $12... 0-100 grams and then yous can exist authentic...
... Weigh Scale
I did a test with ii sets of measuring spoons I had in the kitchen.. there was a 25% divergence between them... Seems manufacturers don't have much quality command or they don't care...
Hither are the 2 teaspoons I checked... it's obvious they are different...
- #12
Agreed. I learned from baking that using weight is always more than accurate than volume. The scale is well worth taking the guesswork out of measuring.
- #14
Yes...1tsp Cure #ane mixed with your other ingredients will do it's job. Turn and message the meat occasionally to get even distribution...JJ
- #15
Equally Dave said go a grams scale. I fought using metric for years. I no longer use recipes I use ratios. Cure #i and #ii is used at .25% use a spread sheet to develop y'all recipes into ratios. You volition exist able to duplicate recipes with out problems. As fifty grams of salt is fifty grams of no matter if its rock, class, or fine..
- #18
J Jcarter93 Based on the Weight of the Meat and Water, the Recipe is using 0.five% Cure #1.
40g / 8165g × 100 = 0.v%
Twice the amount needed but not Toxic. I would add together 20g of Cure #ane.
half-dozen.4 oz of Table salt will requite a 2% Common salt Brine. Pretty common amount used.
On average a Pork Loin is approx four" thick. At a penetration rate of most 1/2" per mean solar day, turning the meat 1-2 times a day, y'all need to soak a minimum of 8 Days. 10-14 would be better depending on the Loin'south thickness. Don't waste the Maple Syrup, it will take no flavor impact adding to the Alkali. Y'all will be better off basting the meat while it smokes, no higher than 225°F, or adding Syrup on the plate...JJ
- #20
40g, 0.v% would be about 300ppm. You only demand 156ppm+/-, then just add 20g Cure #i...JJ
1 2 Pound Of Meat,
Source: https://www.smokingmeatforums.com/threads/cure-1-2-volume-to-weight-per-pound-of-meat-chart.286226/
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