Page 3 of 3 FirstFirst 123
Results 21 to 22 of 22

Thread: Cure #1 quantities vary per chef/butcher/Pit Master

  1. #21
    TVWBB Platinum Member Dustin Dorsey's Avatar
    Join Date
    May 2014
    Location
    Burkburnett, TX
    Posts
    4,328
    I saw a post on the Charcuterie Reddit where a guy was using something called Salvlanda salt that was salt, .6% sodium nitrate .9% potassium nitrate with 2% dextrose. That's as close as they get to cure#2. I guess it's similar in theory to Tende rQuick. I don't know how you do the math on that.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Slow N Sear 2.0, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  2. #22
    TVWBB Super Fan
    Join Date
    Jul 2016
    Location
    Zambia
    Posts
    374
    Let's see:
    If you would add 2% of this mixture (based on meat weight)
    You would apply
    120 ppm sodium nitrite
    180 ppm sodium nitrate
    and 16.5 gr salt
    So you would be on the low side, but not too low for nitrites

    If you would want 20 gram salt per kg meat, you would add 24.2 gram of this mixture, resulting in
    145 ppm sodium nitrite
    218 ppm sodium nitrate

Page 3 of 3 FirstFirst 123

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •