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Need a recipe of sorts.
Or how long in Instacure #1 at 1/4tsp per pound?
Or how long in Instacure #1 at 1/4tsp per pound?
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My food WAS a vegaterian!!
Death Row Outfitters -
How are ya going to make it? ground meat, dry cured or brined?
If ground that 1/4 tsp will be a little high in nitrite (206ppm) and I'd give it at least 12 hours to cure.
If you're doing a dry cure you could go with 3/4 tsp and you would be just at the legal limit of 625ppm. Time wise I'd go with a day per quarter inch from outside to center, and add a couple days to be sure. So a 2 inch thick piece of meat would take 4 days plus 2 for safety.sigpic -
Ya, dry cure on whole chunks, boneless breast.
3/4 per Pound? kinda high aint it, for instacure #1?My food WAS a vegaterian!!
Death Row OutfittersComment
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Hmmm well. yeh it is. Works out to like 1.2 g/Lb really. But that's hard to measure. AND distribute evenly. You making a freakin' pound? Man..why bother? Use the teaspoon (6.25 G) for 5 and have some leftovers! mix with about 1 teaspoon/Lb Kosher and your spices... make a thick slurry with water mix well and let the stuff go a week in the fridge.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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That's why I mentioned "legal limit" ....You can use less.Originally posted by smokebuzz View PostsigpicComment
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Planning on doing like 4 whole breasts, I always figure it buy the pound to get alittle more accurite with the cure, BUT, I would'nt mind going on the heavy side with it. I really would like to get a gram scale. Gonna wait till the Turkey goes on sale, AFTER t-day,My food WAS a vegaterian!!
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