Total noob to curing

Bacon, Sausage, Ham, Pastrami, Prosciutto, Chorizo, etc.
Discuss your method of preparing them.
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Smokin Mike
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Re: Total noob to curing

Post by Smokin Mike »

Are you curing the 2 lbs that you cut off, the 3 lbs left over, or the entire 5 lbs?

Anyway, here's the math;

Ratio per Ounce of Cure
1oz or 28.35 grams of cure for 25 lbs of meat

Ratio per lb of meat
.04 oz or 1.134 grams of cure per pound of meat

If you're curing the entire 5 lbs of pork then that would be 5.67 grams of cure.

I'm looking at my 1 lb container of Prague #1 and the instructions says to mix the cure in cold water. Did your recipe call for hot water????
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Re: Total noob to curing

Post by gandrfab »

Thanks for replying

Called for distilled or boiled then cooled water.

In the 1st calculator posted it doesn't seem clear if it's for calculation from the center to the edge of the thickest portion of the cut or from outside to outside of the thickest portion.
But the 2nd calculator seems to confirm it's for the outside to outside.

Prof. Blonder's Wet Curing Calculator Version 3.0
https://amazingribs.com/tested-recipes/ ... ats-safely

Not using this recipe but rechecking the calculations with it.
https://amazingribs.com/tested-recipes/ ... con-recipe

and another calculator
https://genuineideas.com/ArticlesIndex/ ... lator.html
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Re: Total noob to curing

Post by Smokin Mike »

Those guys up at Amazing Ribs sure know how to make things complicated but I'd trust their judgement.
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Re: Total noob to curing

Post by gandrfab »

Smokin Mike wrote: Sat Dec 12, 2020 9:22 am Are you curing the 2 lbs that you cut off, the 3 lbs left over, or the entire 5 lbs?

Anyway, here's the math;

Ratio per Ounce of Cure
1oz or 28.35 grams of cure for 25 lbs of meat

Ratio per lb of meat
.04 oz or 1.134 grams of cure per pound of meat

If you're curing the entire 5 lbs of pork then that would be 5.67 grams of cure.

I'm looking at my 1 lb container of Prague #1 and the instructions says to mix the cure in cold water. Did your recipe call for hot water????
What is the amount of water and cure time using that method?
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Re: Total noob to curing

Post by Smokin Mike »

gandrfab wrote: Mon Dec 14, 2020 3:44 pm
Smokin Mike wrote: Sat Dec 12, 2020 9:22 am Are you curing the 2 lbs that you cut off, the 3 lbs left over, or the entire 5 lbs?

Anyway, here's the math;

Ratio per Ounce of Cure
1oz or 28.35 grams of cure for 25 lbs of meat

Ratio per lb of meat
.04 oz or 1.134 grams of cure per pound of meat

If you're curing the entire 5 lbs of pork then that would be 5.67 grams of cure.

I'm looking at my 1 lb container of Prague #1 and the instructions says to mix the cure in cold water. Did your recipe call for hot water????
What is the amount of water and cure time using that method?

They don't say and I'm assuming it is being left up to the recipe that you're using. Here's a link to the web site and a corned beef recipe that kind of clues you in to the amount of water and soak time for that particular meat and outcome;
https://hoosierhillfarm.com/Hoosier-Hil ... Pound.html
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Re: Total noob to curing

Post by gandrfab »

In a one gallon ziplock bag at day 4

cure.PNG
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Re: Total noob to curing

Post by 1MoreFord »

Late to the party as usual but I'd look at Pop's curing brine and the discussions on it.

Here's a starting place.

https://www.smokingmeatforums.com/ams/p ... rine.9561/
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Re: Total noob to curing

Post by gandrfab »

1MoreFord wrote: Tue Dec 15, 2020 10:31 pm Late to the party as usual but I'd look at Pop's curing brine and the discussions on it.

Here's a starting place.

https://www.smokingmeatforums.com/ams/p ... rine.9561/
Thanks, started a thread " Awaiting approval before being displayed publicly."
Should show up in the subsection 'Preserving Food'-'curing' titled "Total noob to curing"
I'll update here and there, here's a link if I miss details others cover... https://www.smokingmeatforums.com/#preserving-food.172
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Re: Total noob to curing

Post by gandrfab »

SmokinAl said I messed up. By heating the cure 1st in the process of boiling the tap water.
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Re: Total noob to curing

Post by gandrfab »

I'm going to let it ride. Seem to find little information that heat ruins the cure but is out there. If heating the cure was a problem we would see whole lot more about it being a problem.
Plan on cutting it open tomorrow if it is pink throughout we'll be cooking it if all smells/feels good.
If it smells/feels good and is not pink throughout may let it soak longer.
Will see.
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