Buckboard Bacon.

[SteveP]

Originally Posted by Worth1

I want to add something, some of the recipes for brining are over the top on salt.
What is important is the amount of cure you use not the extra salt.
Some of the Sausage Makers recipes have enough salt to pay off tbe Roman legions for the next century.
Worth

Really salty would not be good. I rarely add salt to my food and if I do it is minimal. My wife salts everything. I have never used any cures, are they mostly salt?

[Worth1]

Originally Posted by SteveP

Really salty would not be good. I rarely add salt to food and if I do it is minimal. My wife salts everything. I have never used any cures, are they mostly salt?

Hard to explain on my phone but I will try.
At one time I used sodium nitrate or nitrite in very small amounts like 1/8 teaspoon for many pounds of meat.
Now they mix it with salt so it is easier to use.
To make an accurate mix the get it wet mix it up and then dry it back out.
This way it stabilizes the mixture so it doesn't separate.
For one gallon of water you use 3oz.
For five pounds of sausage you use one teaspoon of this stuff to cure it.
In that one teaspoon of insta cure is almost nothing as far as nitrate or nitrites go.
That is how powerful it is.