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.
@Denny Sounds interesting for sure, I think if we tried this I would use our Lebanon seasoning and add a little hot pepper to the mix first. I like the thought of spiral cutting it! If you do it again you know we would LOVE to see some pictures!
Do you have to brine your bacon at the same time you inject it or can you just inject and put in the refrigerator