DRY-CURE-NOTES
Note 1: The weight of meat plus fat is 100%. All ingredients to be added are expressed as a percentage of the weight of meat plus fat. Percentages can be used to standardize recipes regardless of batch size. All weights are metric. Note 2: No weights are given because the weights of meats vary. Everything is a percentage of the meats weight after trimming. Example- Meat weight 2393 grams and we want to find out the amount of salt we need in grams- 2393 X 3.5%=83.755 or 2392/100 X 3.5 =83.755 grams. Note 3: I use .25% cure #1 & #2 for all my curing needs. This equates to 156 ppm of Sodium Nitrite allowed by the Meat Division of the USDA for Comminuted meats . The .25% corresponds to 1 oz (28.35 g) of Cure for each 25 lbs (11.33 kg) of meat. l lb of Meat would need .04 oz of Cure. Percentage is .25% of the meats weight. I.E 16 oz X .25% = .04 oz . My preference is to always use grams....