Pink Powder Question

[JF7FSU]

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!

[KevinG]

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.

[Habanero Smoker]

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.

[JF7FSU]

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.

[FLBentRider]

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.

[Habanero Smoker]

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.

[JF7FSU]

Thanks Hab, I guess that is my answer, make a small batch.  Appreciate the comments!