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How Much Curing Salt Per Pound Of Meat?

A lot of people are wondering how much curing salt per pound of meat they should use. How much is it necessary to make sure the meat has a good moisture content? I want to talk to you about curing and how much curing salt per pound of meat can help you in your quest to make the best homemade beef jerky.

In my opinion curing salt is not essential to make jerky. But, I am in no way suggesting that you should skip the salt or you will end up with a jerky that tastes awful. The secret to curing is really a little bit of patience.

Curing doesnt just mean putting salt in your meat, it also means applying heat. An easy method of application is to dip your salt inside a small amount of cold water. Then rub it over the meat and you should see the salt release into the meat. Dont let the salt sit too long though.

Now some people think that applying curing salt directly to the meat after it has been slow cooked is only going to give it an oily appearance. This is not true at all. Curing has a great effect on the color and flavor of the meat.

One way of getting great effect on this process is by using butter as a base for the jerky. By melting butter over the meat then adding a little bit of salt that has been salted, you have a very potent mix. You can even add a little bit of sugar to make it sweeter. By combining a little salt and sugar with the butter, you get a very potent and unique product.

If you are in a pinch you can use fish instead of butter. However, if you are working with big hunks of meat, you will find that using butter and sugar is just the best choice.

If you want to know how much curing salt per pound of meat, you can try to measure by weight. Here is how to do it.

First, take a bunch of meat and weigh it. Now take the same number of weights and put them together. Take each piece and wrap it up like a pair of socks.

If you want to know how much curing salt per pound of meat you will need, measure how many ounces of meat you have and multiply it by the weight. So, for example, if you have three pounds of meat, then you need to add three ounces of salt per pound. If you have ten ounces of meat, then add ten ounces of salt. So, its pretty simple.

There are a few other methods that can be used to make your meat less salty. For example, if you dont like too much salt in your jerky, you can add more sugar or honey. You can also add flavorings such as herbs and spices.

How much curing salt per pound of meat is good for your meat? Only you can decide whats best for you and your family.

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