www.sausagemaking.org

This may sound stupid but...is there a standard % of cure #1 to be used per kilo of meat.
For example...per kilo of meat use 1 gram of cure #1.
I have a recipe using the elusive mortons tenderquick but since I cannot get that I was thinking of using just cure #1 for colour reasons.
So how much to use is the question?
Thanks
John

John

Wet or dry?

Post the recipe!

Phil

wheels wrote:John

Wet or dry?

Post the recipe!

Phil

Dry mix. It's from the video posted in my query on "Any Comments"

Here:

http://www.youtube.com/watch?v=LOTpS_iDi1Y

Recipe is at the end. He uses mortons but you know the deal with that. That's why I am thinking of cure #1 instead...or Supracure in place of the Mortons...maybe that might work and be a solution for all here. Now there's an idea

2tsp of Cure 1...per 10lbs of ground meat

Thanks Wittdog, that works for me.

2tsp of Cure 1...per 10lbs of ground meat
10 pounds = 4.5359237 kilograms
10.5 grams per 4.5 kilos
I measured this using a measuring teaspoon and weighed 2 of them on my 0.00 scales.





This is from you tube user rldel149:
http://www.youtube.com/user/rldel149