What is the ratio of curing salt versus table salt in a recipe?
My soppressatta recipe calls for 2.50 lbs. of table salt for every 100 lbs. of meat. How much curing salt would I use in place of table salt?
Best Answer
I agree with Athanasius, it's best to follow a reputable recipe and not mess with substitutions when curing meats. You're playing with fire. The very fact that you would ask in that way tells me you don't have the background to even be thinking about it, since there is more than one type of curing salt.
From Wiki
Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. Generally they are used for pickling meats as part of the process to make sausage or cured meat. Curing salts are generally a mixture of table salt and sodium nitrate. Common types of curing salts are Prague powder #1, which is 6% sodium nitrite and 94% table salt, and Prague powder #2 which also includes sodium nitrate
It doesn't get much more reputable than Michael Ruhlman, and he's written a Bible on the subject of Charcuterie: Charcuterie: The Craft of Salting, Smoking, and Curing. Wow, it's even available for the Kindle, I might have to get that.
On-line, he goes specifically into soppressata.
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Quick Answer about "What is the ratio of curing salt versus table salt in a recipe?"
It is 93.75 percent table salt and 6.25 percent sodium nitrite. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. If you are using it for a brine, you use 1/2 cup InstaCure No. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish.Can I use table salt instead of curing salt?
The curing could be done with any kind of salt, but experts recommend avoiding iodized salt. While iodized salt would still have the preservation properties, the iodine it contains can give the cured meat an unpleasant taste.Can curing salt be substituted?
If you usually use pink curing salt, but you have run out, then the best substitute that you can use is himalayan salt. It has a similar coloring, but it is also just as effective at curing different types of meat. You can use the same amount of himalayan salt as you would pink curing salt for the same results.How much curing salt should I use?
Consumers are recommended to use 1 oz. for every 25 lb. of meat or one level teaspoon of cure for 5 lb. of meat.Can you use regular table salt to cure meat?
Ideally, you should use curing salt for preserving meat. It simply does a better job of ensuring that botulism spores aren't able to survive. It is possible to cure meat with regular salt. However, there can be some issues.A Tale of Two Salts - Difference Between Table Salt \u0026 Kosher Salt in Recipes
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