I have a bunch of pink powder. Some recipe's call for basic cure which adds salt and sugar to the Pink powder. Can I just use the pink powder and skip the sat and sugar? Thanks!
Depends on what is in your pink powder. Different manufacturers use different amounts of salt. I haven't heard of any that actually use sugar in it, unless its' a pre-packaged cure.
It also depends on what you are curing. First identify what your have. If your pink salt is Cure #1 and you want to use it straight you only need a 1/4 teaspoon per pound and shouldn't go over that amount; whether it is sausage or whole meat. Adding that amount to sausage is not difficult, but adding that small amount to evenly distribute over a 3 -5 pound cut of meat is a little difficult; so it is best to mix it thoroughly with salt or sugar to help spread it evenly and to improve flavor. Also additional salt increase and improves the curing action.
Thanks for the answer. I am looking to make a pastrami and have a bag of the typical Pink Prague Powder. The recipe calls for basic cure and I didn't want to mix up a batch because I use it so rarely. I wanted to just use the pink powder but wasn't sure of the sugar and salt are critical. Since it will cure for several days though I'm not really sure.
Quote from: JF7FSU on June 05, 2010, 03:53:59 PM
and I didn't want to mix up a batch because I use it so rarely.
I thought the same thing, then I made Canadian bacon, and then pastrami, and belly bacon...
Now I'm out of mix again.
And it keeps a while.
As FLB stated it does go fast and it last a long time.
But if you don't cure that often, you could make up mini batches for each pastrami you use.
Basic Cure (1/8 of recipe)
2 oz pickling salt
1 oz granulated sugar
1/4 oz pink salt (1.5 teaspoons)
This should give you about 7 tablespoons of Basic Cure; enough for most flats.
Thanks Hab, I guess that is my answer, make a small batch. Appreciate the comments!