Cure #1 Grams
The Curing salt I use is: Anthony’s Pink Curing Salt #1
Anthony’s Pink Curing Salt #1 Notes: 1 oz of Cure #1 per 25 lbs of meat.
The scale I use is: Etekcity 0.1g Scale
How This Calculator Works
Most people are curing 1-5 lbs of meat, not 25 lbs.
Rather, we know that 1 oz is 28.35 grams.
(28.35g / 25 lbs) * X lbs = Y Grams- Where X is the weight of the beef in lbs.
- Y is the cure output in grams.
If we had 3 lbs of beef, the equation would look like this:
(28.35g / 25 lbs) * 3 lbs = 3.402g of Cure #1Cure #1 Will Also Go By Names Like
- InstaCure #1
- Pink Curing Salt #1 (not to be confused with pink Himalayan sea salt)
- Prague Powder #1
#1 consists of 6.25% sodium nitrite and 93.75% sodium chloride; This version requires cooking – hence why it’s used for jerky, snack sticks, bacon, ham, sausage, pastrami, and other smoked meats.
