How much dq curing salt for one pound of meat as a rub
1452003
My ratio is usually 5 tbs salt 4tbs sugar to 1tsp pink salt but I usually dont make a rub with this product. I usually make a brine in that case I up the pink salt to 1tbs.
1452004
About 1/3 tsp but you need to research curing recipes to mix it into. Such as in the description Typical cure for 5lbs of bacon belly: 2oz kosher salt, 2 tsp pink salt (this product), 2oz brown sugar / honey / maple syrup, and black pepper and garlic to taste.
127165
when curing pork I use a little less than 1/2 tsp per pound, I'd use the same amount if I were going to cure beef.
178171
The ingredients are salt and sodium nitrate. It is used only for curing meats. Not for seasoning or eating it. After curing your meat with pink salt, you wash it off, and do so prior to cooking. Contrary to the description above, your meat is not instantly ready to cook after application. Its used to make homemade bacon, hams, etc. Its a fine product but you need to know how to use it. Many recipes are available online. For a great example, google Ruhlman homemade bacon. Michael Ruhlman is the chef author of the book "Charcuterie" which Amazon recommends with D.Q. curing salts as "often bought together".
1843957
Bridget's answer is pretty thourough. In short, Cure #1, or pink salt, is generally used for meats that are cooked or hot smoked. Examples are fresh sausage, pates, terrines, and yes corned beef. Cure #2, which containes nitrates, is generally used for cured meats that are dried without reaching "proper" temperature. This includes dried sausage and cold smoked meats. On a side note, Cure #1, pink salt, is basically just a preservative. So if you plan on eating the product immediately (before it will spoil) I would recommend not adding any extra chemicals at all.Good Luck Bridget's answer is pretty thourough. In short, Cure #1, or pink salt, is generally used for meats that are cooked or hot smoked. Examples are fresh sausage, pates, terrines, and yes corned beef. Cure #2, which containes nitrates, is generally used for cured meats that are dried without reaching "proper" temperature. This includes dried sausage and cold smoked meats. On a side note, Cure #1, pink salt, is basically just a preservative. So if you plan on eating the product immediately (before it will spoil) I would recommend not adding any extra chemicals at... » Read More Bridget's answer is pretty thourough. In short, Cure #1, or pink salt, is generally used for meats that are cooked or hot smoked. Examples are fresh sausage, pates, terrines, and yes corned beef. Cure #2, which containes nitrates, is generally used for cured meats that are dried without reaching "proper" temperature. This includes dried sausage and cold smoked meats. On a side note, Cure #1, pink salt, is basically just a preservative. So if you plan on eating the product immediately (before it will spoil) I would recommend not adding any extra chemicals at all.Good Luck « Show Less
530470
.27 FL Oz , 12 packets, or enough for one sushi roll. Great for seasoning chicken, steak (my favorite) or grilled salmon/fish. Less salt makes it wonderful too.
866493
You can make them as thick as you want. I usually do quarter pounders, but have made them using 1/3 pound of hamburger.
2190464
plain old table salt works fine. 1-2 teaspoons is sufficient in a small footbath. More makes the machine beep a warning that the AMPs are too high. Salt mixes nicely with warm water.
382107
10-12 minutes per pound but there is no preheating time required. Having done deep fried and using the Big Easy, Total time is about the same.
1786785
Heat to 350 degrees. Wait for light to turn green. 3 to 3 1/2 minutes per pound. When the turkey breast reads 155 to 160 it is done. Let it rest 15 minutes before carving.
1786784
Heat to 350 degrees.Wait for light to turn green.3 to 3 1/2 minutes per pound.When the turkey breast reads 155° to 160° it is done.Let it rest 15 minutes before carving.
1832429
the box was: 34x14x14I am happy with the stuffer. I am a Butcher, and I have been making sausage for a very long time. It isn't the commercial grade I use in work, but it is a very functional stuffer. No complaints.My Bratwurst recipe is:7 1/2 g salt per pound.1 1/2 g white pepper per pound2 g nutmeg per pound2 g coriander per pound. 1 clove of garlic crushed per 5 lb.Enjoy...Ps...you can do a conversion online for grams to ounces.
2203905
I use my 6.5 quart Fissler Vitaquick weekly and it is easily capable of roasts of up to 4 lbs. For instance I cut a 3 lb pork tenderloin into 3"-4" portions and stack them in the cooker. Same with a 3-4 lb english roast. If you are cooking for up to 4 people, it is just the right size.
373424
The 16 oz package of salt I purchased was "Pink Curing Salt 'Sel Rose' from DQ Curing. The label states to use 4oz per 100 gal of brine mix per 10% pump. I purchased this for curing bacon, and used the amount specified on the recipe I am using. I have had no issues. The pink salt does make a difference.
1972344
One packet is good for one pound of meat, so the 18 packet kit will do 18 pounds of meat.
919803
Funny you should ask, I just cooked an 4.6LBS turkey breast yesterday. The 6-Qt was a good size for this. It came out great but I did spend a short time braising the breast to add a little color and crispness to the skin.
2175264
I assume water softner salt works fine? If so it comes in 40 lb. bags for around $5 each in my locale.
435617
We only make jerky out of marinates. Sometimes we even make our own. Never tried a dry rub. The jerky always comes out great.