Measurements for REALLY small batches
Ishmael last edited by
Just starting out, purchased Colorado seasoning and some pink cure. Measurements are for 25 pounds, but I was trying to do a one pound batch and I really screwed something up as the batch was inedible. I know I should be able to do the math on this, but what I came up with was 1/4 tsp of cure to 2 tbsp seasonings. Is that anywhere close to correct? I just need a base ratio for one pound so I can adjust. Any help would be greatly appreciated.
congo last edited by
Sounds like way too much sure cure. Do the math and use a digital scale. Never have gone as low as 1lb batch though. 5lb is the smallest I’ve done
Rick last edited by
Its easiest and most accurate to convert the mix from oz. to grams divided by 25 to get the correct amount per pound. Digital scales are pretty cheap
@Ishmael Like @congo and Rick said the best way to do this would be to use a digital scale that can measure in grams. If you used this version of the Colorado Jerky then it is 0.71875 for 25 lb, so that is 11.5 oz which is 326 grams. So if you divide that by 25 you get 13 grams per lb, the cure would be 1.1 grams per lb. There are many issues with doing such small batch sizes but what I am guessing happened to you is that you got too much of one portion of the seasoning. A large issue with making a very small batch is that the small amount of the seasoning makes it likely that you are not going to get a good mix of the ingredients. Different seasonings have different particle sizes and densities so they can separate in the package. If you do this again make sure you shake up the bag before measuring out your seasoning, that should help!
Doing test batches in 1# is very small, I’d do 5# test personally.
I’d also recommend a digital scale in .1 oz increments and converts to grams. If you want to do 1# tests, convert the recipe to grams and do the math from there it’s more accurate in smaller amounts. Convert the recipe in relationship to the meat not the other spice.
OK thanks for all the suggestions
@PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.
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I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.