Originally posted by Bill S.:
So I can just salt and sugar it and throw it in a bag? Seems easy enough.....What is 3% salt by the way?
Someone who would like to control my conversion? Please? Smiler
Originally posted by Geir Widar:
Keep in mind that the amount of liquid in the bag can vary from several tablespoons to almost nothing. I think it depends on the piece of meat you are curing. Remember that "almost no liquid = OK", and "Several tablespoons = OK". It does not matter. But flip the bag once a day, as Mister Kruger says.
Lower than 2% and it's a bit too light, though any salt level offers some preservative effect.
Originally posted by K Kruger:
The operative issue is what is meant by 'safe'. For salt-only curing (i.e., no sodium nitrite), if Clostridia is a concern, final salt concentration needs to be >10%.