6% pump and rub cure?

[senorkevin]

captain wassname,


For the brine I came up with 1% sugar, .25% cure #1, .75% salt, and 4% water for a total of 6%. For the dry rub portion I would use the same percentages except leave out the cure #1 correct??

Thank-you

I still need the cure #1 for the rub but it is only the water I dont need correct?
Also does this formula work this skin on and skin off or do I lower the amount of cure #1 for without skin?

[senorkevin]

Should the water be boiling to dissolve the sugar?

[captain wassname]

Read this thread and follow the link.
http://forum.sausagemaking.org/viewtopi ... fed0c37949



Its stuff you should be learning to help you with your own cures.
Dont stick cures in hot water I think I read somewhere it does em a damage

Like I said combination cures are flexible you can vary the salt and sugar as long as you use the right amount of cure Its not that important how you split the salt and sugar but 50-50 is convenient..Its better if the brine totals 5% or more of the meat as you can see from the link Most of the pumps on here are 10% but its hard to get these into your meat.

Jim

[senorkevin]

Thanks a mil. I will check out the link