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Started By
Message
3
Posted on 3/24/20 at 11:15 am to Tadey
quote:
pink curing salt
I've never used it so I can't help there.
Posted on 3/24/20 at 1:13 pm to Tadey
quote:
Any recommendations on how to add the pink curing salt to the mix? I know it is quite potent. Replace some of the ingredients in the recipe to add it? Or just add it on top?
A good basic dry cure recipe is
1 pound kosher salt
8 ounces sugar
2 ounces pink salt
I cure with this or tender quick then rinse. I then apply a salt free cajun seasoning or mix my own before smoking.
This post was edited on 3/24/20 at 2:00 pm
Posted on 3/24/20 at 3:43 pm to Tadey
quote:
Any recommendations on how to add the pink curing salt to the mix? I know it is quite potent. Replace some of the ingredients in the recipe to add it? Or just add it on top?
Just add it to the mix. Be really careful because it's toxic at high amounts. You use such an unbelievably small amount anyway. A good rule of thumb is one tsp of curing salt per 5 pounds of meat. I don't really understand how such a small amount actually works, but it does.
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