I'm confused! Pink Salt help needed!

[DanMcG]

Sorry Sista. I got their book for Christmas 2 years ago and after I started reading it I noticed a couple things that went against what I was taught, I put it down and haven't looked at it since.

[merrell]

I'm with CA, double the meat and spices, no more cure,
and mix well. That's just what I would do.

[Squirrel]

I'm on it guys! Woohoo! I was afeered I was out a bunch of money. I will keep plowing forward and add another 2.5 lbs. of short ribs tomorrow. I will not, obviously, add the pink salt, but what about the kosher salt, I think I should add more, but the same amount?

[Meat Hunter]

For the most part, its a good book. I as well as Fishawn have a copy. LOL
But there are mistakes in it. I actually came across a forum/blog where they had the mistakes noted. I'll see if I can find it and post it.
You could always adjust all the other ingredients to match the amounts of cure you use as well

[DanMcG]

what about the kosher salt, I think I should add more, but the same amount?

Add the same amount or a little more if ya like salt , I don't care for it and I go 30-35gms for 5 pounds.

[Bassman]

I'm thinking you got sound advice, Cheryl. At least you didn't start out with a 25 pound batch like we do (and then find out something wasn't OK). Just keep on keeping on and post some pics.

[gwapogorilla]

Here's the way I see it , hopefully I'm wrong and you're good to go.
Legal limit for nitrite is 156ppm in sausage, with a 20 allowable error you could be as high as 187ppm. you 7 gm's in 2.5 pounds is equal to 385ppm which is basicly 2 time what you'd want. I wouldn't eat it till someone else ponders on it....
I'm assuming your pink salt is 6.25 nitrite.

Yep, that's what my math comes out to also, which is pretty darned high. I'm surprised at that rate you didn't see "cure burn" ...which is a greenish color. I agree with the guys...weigh it if you can. Otherwise...1 teaspoon weighs 8 grams, which is good for 10 pounds of meat...you can take it from there.
What would I do with the batch you have? I WOULD NOT feed it to my kids, but would happily prepare it for the ex-wife.

[minnbill]

That does suck I bought a spice combo the other day for dogs and right on the bag it said so many ounces per pound of meat ,then went on to convert the ounces to grams and doubled them up.Talk about scratchin one head .was confused until I started measuring and weighing things myself.

[Blowin Smoke]

Yep, that's what my math comes out to also, which is pretty darned high. I'm surprised at that rate you didn't see "cure burn" ...which is a greenish color. I agree with the guys...weigh it if you can. Otherwise...1 teaspoon weighs 8 grams, which is good for 10 pounds of meat...you can take it from there.
What would I do with the batch you have? I WOULD NOT feed it to my kids, but would happily prepare it for the ex-wife.

Did you mean 1 teaspoon of pink salt per 5 lbs?

[Mark R]

Did you mean 1 teaspoon of pink salt per 5 lbs?

And 1 teaspoon (per the package) weighs .2 oz or 5.7 grams.

[Blowin Smoke]

And 1 teaspoon (per the package) weighs .2 oz or 5.7 grams.

Mark

I need to buy a scale that will measure grams. Well I had one years ago but outgrew it. They are pretty cheap and I've been putting it off for far to long.

I purchase my cure 1 from a local butcher and the package don't even have directions. The packet is made for bulk 100# patches.

[Richtee]

Yep, that's what my math comes out to also, which is pretty darned high. I'm surprised at that rate you didn't see "cure burn" ...which is a greenish color. I agree with the guys...weigh it if you can. Otherwise...1 teaspoon weighs 8 grams, which is good for 10 pounds of meat...you can take it from there.
What would I do with the batch you have? I WOULD NOT feed it to my kids, but would happily prepare it for the ex-wife.

I doubt you'd see cure burn wirh nitrite at that level, especially with the product she was making. the emulsified product is not left long, and cooked pretty much immediately...and the nitrite converted. You might see it in a jerky recipe tho... I have, using TQ way back when...oops...

And the weight thing... that's a BIG teaspoon yer sportin'. And it's generally accepted that a teaspoon of cure 1 is for 5 pounds of meat. But again...weigh it... should be 5-6 grams.

[Adiochiro3]

This is why I'm a bit twitchy about curing meats... Glad you guys are around for help; I'm starting sausage adventures next week...

[curious aardvark]

1 teaspoon weighs 8 grams,

I doubt you'd see cure burn wirh nitrite at that level, especially with the product she was making. the emulsified product is not left long, and cooked pretty much immediately...and the nitrite converted. You might see it in a jerky recipe tho... I have, using TQ way back when...oops...

And the weight thing... that's a BIG teaspoon yer sportin'. And it's generally accepted that a teaspoon of cure 1 is for 5 pounds of meat. But again...weigh it... should be 5-6 grams.

rich is right.

But like I keep saying and will until people get it - weigh cure. It's poison, don't take chances with stuff that can kill you in quite small amounts.

You're going to add more beef then cheryl ?
Hell I'd have just ground some pork up and mixed then and there :-)
But you'll be fine adding extra and mixing today.

And yep - just leave out cure and add all the other spices - including salt.
I generally work at 1 tsp salt per pound for sausage - or sometimes slightly less. weight wise it's around 1.5-2%
Bacon I like salty and go 3%
Traditional uncured salami uses 3-4% salt which is considered to be enough to prevent spoilage. Hugh fearnley-whittingstall has a salami recipe in the river cottage cookbook, that doesn't use either a culture or cure salt.
He also says it's fine if it has multi coloured mold on it.
I won't be making it
I'll use cure when and known, cultured bacteria i get round to salami :-)

[gwapogorilla]

I doubt you'd see cure burn wirh nitrite at that level, especially with the product she was making. the emulsified product is not left long, and cooked pretty much immediately...and the nitrite converted. You might see it in a jerky recipe tho... I have, using TQ way back when...oops...

And the weight thing... that's a BIG teaspoon yer sportin'. And it's generally accepted that a teaspoon of cure 1 is for 5 pounds of meat. But again...weigh it... should be 5-6 grams.

Rich, I weighed one LEVEL teaspoon last night 3 times, all 3 repeated at 7.9 grams. This morning, it weighed 6.3 grams
My digital unit is on the fritz guys, sorry about the post with the f@#$ed up numbers. I think it's time to get a new toy.