Tag Archives: ratio

Notes on Corned Beef Cures

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General ratios by weight for dry cure

  • 4.5% salt, 45g/kg
  • 1.5% sugar, 15g/kg
  • 0.25% PP#1. 2.5g/kg

General ratios for wet cure depend on how the meat will be cooked.

  • 5% to 10% brine, 50g/l to 100g/l
  • 1.5% to 3% sugar, 15g/l to 30g/l
  • 0.32% PP#1, 3.2g/l

Anywhere from a 5% to 10% curing brine is acceptable, 50 to 100g per liter. The meat will “finish” to the seasoning level of the cooking liquid. For a roasted product, use a 5% brine. Nitrite level for the brine should be 200ppm, 4.2oz per US gallon, 0.32% by mass or 3.2g per liter.

PP#1 in grams = 200ppm × product mass in grams ÷ ( 0.0625 × 1,000,000)

Basic Bacon dry cure

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For a dry cure bacon, use 22g salt, 10g sugar and 3.2g PP#1 per 1000g (1kg) of pork belly. Cure 10-14 days, turning daily. Rest uncovered in a refrigerator to desiccate for up to 48 hours before smoking. Surface should feel papery or leathery.

Gross ratios by weight of meat

  • 2.2% Salt
  • 1% Sugar
  • 0.32% PP#1

Baker’s ratios by weight of salt. Add cure to meat at 3.5% by weight of meat.

  • 100% Salt
  • 68% Sugar
  • 15% PP#1

Smoke at 180°F over hardwood to an internal temperature of 145°F, about 3 hours.