18 мар. 2024 г. · It's 1g per pound of meat. 1 tsp weighs 5g.

11 июн. 2021 г. · One kg is around 2.2 lbs, so a touch less than 2 1/4 TBSP should do it.

19 апр. 2019 г. · The recommended ratio is 2.5g of Prague Powder per kg of meat. · I've used Prague Powder #2 for two pieces that I'm going to dry cure in the ...

10 февр. 2020 г. · I know it's like 1 tsp per 5 lbs of meat, but that seems like such a small amount compared to how much kosher salt I use.

21 окт. 2019 г. · Typical cure #1 is 6g per tsp. Based on my math, your belly should have been around 3.6 lbs (1,680 grams), which is what would require 4.2g (0.7 ...

25 янв. 2018 г. · I googled around and came up with this ratio: 1 gram of Prague powder and 1 oz of salt per pound of belly. So I used about 7 oz. of salt and 7 ...

15 сент. 2020 г. · After making the dry brine, I realized the curing salt bottle's instructions (Prague #1) called for 1 tsp/5 lbs of meat. ... First time curing ...

20 окт. 2023 г. · Basic proportions are 1 gallon of water, 1 cup salt, 1 cup sugar, 1.5 tablespoons of Prague powder. Mix up enough to submerge your meat in ...

5 июл. 2017 г. · The supplier I saw those numbers on said to use 2.5g per 1kg of meat. That would be 0.1562g of Sodium Nitrite per 1kg of meat. Therefore at that ...

16 апр. 2020 г. · ... Prague Powder #1 to twenty-five pounds of meat or fish. Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat".