Measure Question

terry08 · March 28, 2013, 03:24:00 AM

To make Habs, dry cure how many tsp/Tbs would the 2.4 oz pink salt convert to. I am out of Mortons, and all the local stores only have the smoke flavor right now. Got two 12 lb loins I need to get curing.
Thanks for all your help.

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Waltz · March 28, 2013, 04:19:52 AM

I have just measured out 2.4oz of Cure 1 and it came to 3 tablespoons plus half a teaspoon - don't use it all on your 12lbs of meat.

terry08 · March 28, 2013, 04:34:44 AM

Thanks Waltz, I am going to mix it with Habs other ingredients for the dry cure. Just out of Mortons right now. Will rub down per Habs instructions. Need to pick up a digital scale today. Once again Thanks for the help.

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Waltz · March 28, 2013, 04:44:13 AM

It is a useful mix. I can't get Mortons TQ here so use it all the time as my basic dry cure.

terry08 · March 28, 2013, 05:21:45 AM

Got it mixed up. After measuring out the amount per pound, think I will add some Jan's rub, and brown sugar to the mix then rub the loins down and cure 7 days. What ya think?

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KyNola · March 28, 2013, 06:18:14 AM

Were it me, I would hold up on the Jan's Rub until after the curing process. If you want to use Jan's Rub, I would apply it to the loin prior to smoking.

squirtthecat · March 28, 2013, 06:24:11 AM

Quote from: KyNola on March 28, 2013, 06:18:14 AM
Were it me, I would hold up on the Jan's Rub until after the curing process. If you want to use Jan's Rub, I would apply it to the loin prior to smoking.

Ditto. Otherwise you are adding a lot of extra salt up front...

KyNola · March 28, 2013, 06:26:19 AM

Quote from: squirtthecat on March 28, 2013, 06:24:11 AM
Quote from: KyNola on March 28, 2013, 06:18:14 AM
Were it me, I would hold up on the Jan's Rub until after the curing process. If you want to use Jan's Rub, I would apply it to the loin prior to smoking.
Ditto. Otherwise you are adding a lot of extra salt up front...

Exactly. ;)

terry08 · March 28, 2013, 08:13:16 AM

Thought about that a little too late. I had already mixed and rubbed them down. Guess I will let cure and rinse well and soak. Won't say anything to the wife, just let her eat the first batch after slicing. If after a couple of days she is still hear and not sick, I may try some. On second thought I do have a few enemies who just love bacon.
Seriously, I added 2Tbs of Jan's, and 2Tbs brown sugar to the 3 1/2 Tbs of basic cure. Should I not consume.

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squirtthecat · March 28, 2013, 08:19:42 AM

Oh, I'm sure it will be fine to eat.. The soaking might help with the excess salt.

terry08 · March 28, 2013, 08:48:23 AM

Thanks for the encouragement. I knew better, just forgot about the salt in Jan's rub. Will rinse, soak and resoak. Never to old to learn, or make mistakes. Just had the flavor of the rub on my mind. I am addicted to the stuff.

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squirtthecat · March 28, 2013, 09:01:04 AM

We eat our mistakes! ;D

Habanero Smoker · March 28, 2013, 01:20:35 PM

For future reference 2.4 oz of cure #1 = 4 tablespoons.

There is a volume to weight conversion chart in Curing Salts

terry08 · March 28, 2013, 03:23:06 PM

Thanks Habs, I thought I looked everywhere for the conversion. I used Waltz, measure this morning which was 3Tbs + 1/2 tsp. Since I added the Jan's, rub which has salt I feel I will still be safe. From hence forth I will stick to my tried and true bacon recipe's. You guy's are a wealth of information. Thanks again for all you do.

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Habanero Smoker · March 29, 2013, 01:47:43 AM

Yes you will be alright.

I missed the information in Waltz post, I was in a hurry and scanning the posts too quickly. As for the chart I didn't weigh each volume, just spot checked a few for accuracy. I'll do some more measurements to recheck for accuracy and adjust the chart if needed. I believe I got most of the original conversion off the Wedliny Domowe site.