a little confused on cure accelerators
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lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post back -
lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post backThis post is deleted! -
lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post backDeerSlayer 7/8 of an ounce is 24.81grams for 100lb so divide by 4= 6.2025 grams for 25lb divide by 5= 1.2405 grams for 5lb if my math is right, so then .2481 grams per lb
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lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post backDeerSlayer guessing you’ll have to use a grams scale
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lamurscrappy Google says .0875 equals 1/2 teaspoon…so 1/ teaspoon for 10 lbs and 1/4 teaspoon for 5 lbs
someone else please check it and post backDeerSlayer yes that’s what I got too 1/4 teaspoon for 5lb and 1/2 teaspoon for 10lb. I thought about using a gram scale but I remembered my scale only does whole numbers for grams
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DeerSlayer yes that’s what I got too 1/4 teaspoon for 5lb and 1/2 teaspoon for 10lb. I thought about using a gram scale but I remembered my scale only does whole numbers for grams
blackbetty61 I don’t have a nice one like on “Gold Rush”
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Best method for mixing items that require highly accurate, small quantity measurement is to pre- mix them in larger quantities with appropriate amounts of sea salt and other standard ingredients that you use for all your brines.
So, if you are doing a 10 lb run of meat, mix enough brine to process 100 lbs and store the 90% that you do not immediately need…My only question is would it be appropriate to store vacuum sealed… should I place it in the freezer for long term storage?
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raider2119 We are talking about before they are mixed with water right? I would suggest vacuum packing, freezing might cause it to clump up.
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raider2119 We are talking about before they are mixed with water right? I would suggest vacuum packing, freezing might cause it to clump up.
Jonathon Exactly, just a mix of salt and cure, possibly sugar as well… just the primary items necessary for brine or cure that remain as constant proportions for most any project… Mixing a larger batch will allow an easier mix of a low volume item such as cure… Are there any items, that could possibly activate and should NOT be added prior to use (Possibly citric acid)?
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raider2119 First, just to cover myself here, I’m not sure I’d recommend this just because of the possibility of contaminating the mixture with something that would activate the cure. I don’t think that would happen but anything is possible. Stay away from anything with impurities like iron or copper in it, those might activate the cure and by the time you go to use it might no longer be viable. Anything that is too low (acidic) or even too high (alkaline) on the pH scale could have an effect.
Sea salt is safe as sugar. Are there specific things you are wondering or worried about?
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