- | Food & Drink >> Cooking & Baking >> Spices
How to Measure Curing Salt Per Pound of Meat (3 Steps)
Curing meat allows it to be edible for a much longer amount of time than it would be if it were fresh. Meat is generally cured using a mixture that consists of non-iodized salt and curing agents, such as sodium nitrate. This enables the meat to stay edible without being stored in a refrigerator or freezer. Meat can either be dry or liquid cured, but with either method the amount of curing salt is the same.
Things You'll Need
- 8 pounds non-iodized salt
- 3 pounds sugar
- 2 ounces sodium nitrate
- 1/2 ounce sodium nitrate
- Plastic container
- Digital scale
Instructions
-
Make a batch of curing salt by mixing together 8 pounds of non-iodized salt, 3 pounds sugar, 2 ounces of sodium nitrate and 1/2 ounce of sodium nitrate. Keep in a plastic container until ready to be used, or for storage once some of it has been used.
-
Weigh your meat on your digital scale to find out how many pounds you have.
-
Use 1 ounce of curing salt mixture for each pound of meat. Weigh the curing salt on your digital scale to measure the appropriate amount. If your meat does not weigh a whole number, then use the equivalent number of ounces. For example, 2 3/8 pounds would be 2 3/8 ounces.
Spices
- What Are the Differences Between Natural Almond Flavor & Extract?
- What spices can replace oregano basil and marjoram?
- Difference Between Mexican Oregano & Regular
- How do you get clove spice smell out of container?
- What colors match with a tangerine?
- Is hot sauce harmful to plants?
- What spice brands carry dried bell pepper flakes?
- How to Use Saffron In Rice
- What Herbs Go With Veal Chops?
- Is allspice more or less expensive than other spices?
Spices
- Bakeware
- Baking Basics
- Baking Techniques
- Cooking Techniques
- Cooking Utensils
- Cookware
- Easy Recipes
- Green
- Produce & Pantry
- Spices
