Quote:
Originally Posted by omega50
How much cure/salt do you use on that much meat?
Thanks
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That's the beauty of this system.
All by weight
so for every KG of meat
20 grams Salt
20 grams of Spice Block
2.5 grams of Cure
So if you look at the label eg. it was 2.652 kg
So multiply 2.652 x 20grams salt=53.04 grams salt-round down to 53grams.
It will be the same for the spice block 53grams.
Cure is 2.652 x 2.5grams cure=6.63grams- I round down to 6.5 grams[/QUOTE]
Is that for dry rub and how long do you cure it. Can you post your brine proportions?
PS. When you publish a meat processing book, let me know.