If you use a percentage of salt in relation to your meat it will never be too salty even if you leave in the cure for years. So in my case I put 2% salt to my pork belly, some like less or more, but once you figure out your sweet spot it will be perfect every time with no soaking or pre-tasting required. As processhead noted that’s too much salt for sure. 2% is 45 grams and 2.25% is 50 grams. 1/3 cup is approximately 91 grams which is almost double at 4%. For reference most dry cured meat is only 3%.
Mixing Cure & Seasoning
Quick question? Why is it NOT recommended to mix your cure and seasoning until it’s ready to be used??
Because the Excalibur Jerky Seasoning comes in bags suited to use 25# of meat I wanted to break it down into smaller mixing batches, I know I don’t mix 25# of meat at a time, I usually cut it in half for 12.5# each. Anyway I’d really like to mix all the cure and seasoning once then break in down for smaller batches of meat for later use, also when I say later I only mean like 1-3 months.
Thanks Gary T.
Gary T Some spices and extractives can react with the cure and will render it ineffective when it is added to your meat so it will not cure the meat as it should. The USDA and FDA ruled on this. Now, since some spices affect it and some don’t there is no way to know if you would have this issue but it’s better to just be safe. If it were me, I would break the seasoning down into smaller batches, there are 6 teaspoons of cure in a 1 oz package so everytime you are doing a 5 lb batch i’d just add a little over a teaspoon of cure.
Jonathon Thanks much Jonathan, well if that’s the case it’s a no brainer NOT to mix in the cure prematurely. I’d hate to waste a good batch Jerky cause the cure didn’t work. Thanks again for the great info.