Using Instacure #1

[LanduytG]

Ready to cure some bellies, I went to get my MTQ and found I was out. But I do have Instacure #1. Is the a go recipe for mixing this with the proper ingredients?  Did a search but have not found what I'm looking for. I says to use 4oz per 100# of meat, if my math is correct thats only .0025 oz per # of meat. Difficult to measure that.

Thanks
Greg

[LanduytG]

I think I might of found what I'm looking for. How much salt would I mix this with? 1 Tblsp oer pound. Can canning salt be used?

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

Greg

[NorthShoreMN]

I have been using the basic cure from ruhlmans book
Charcuterie for several years. Adding seasoning as desired.
The Basic Dry Cure with Granulated Sugar:
1 pound/450 grams kosher salt
8 ounces/225 grams sugar
2 ounces/50 grams pink salt (10 teaspoons)

The Basic Dry Cure with Dextrose:
1 pound/450 grams kosher salt
13 ounces/425 grams dextrose
3 ounces/75 grams pink salt (5 tablespoons)
Pink salt referred to is cure 1 or instacure 1.
I use salt box method.


Paul
"Live as if you were to die tomorrow. Learn as if you were to live forever."
― Mahatma Gandhi

[Grouperman941]

Here is the MTQ substitute from the recipe site; slightly different than the Ruhlman recipe.

http://www.susanminor.org/forums/showthread.php?441-Basic-Dry-Cure-Morton-s-Tender-Quick-substitute&p=691#post691