Cure Conversion Chart
Cure Conversion Chart for 1 lb and 5 lb Meat Batches
Have you ever bought some of Walton's Cure, but don't know how much cure and water to use to prepare your injection? Well, we have made things simpler now and you can quickly and easily measure out how much cure to use for smaller 1 lb or 5 lb batches. Simply view the chart below for details by product name or SKU.
SeasoningSKUUsage per 1 lb Meat
Volume (Weight)WaterUsage per 5 lb Meat
Volume (Weight)Water45604906004.5 tsp (.8 oz)2.4 oz¼ cup 3 tbs 1 ½ tsp (4 oz)12 oz45604000291.5 tsp (.34 oz)1.3 oz2 tbsp and 1 ½ tsp (1.7 oz)5.8 oz45604000092 ½ tsp (.3 oz)1.3 oz2 tbsp and 2 ¾ tsp (1.5 oz)6.6 oz45604100391 ¾ tsp (.3 oz)1.3 oz¼ cup ½ tsp (1.5 oz)6.6 oz4560491149-51 tsp (.3 oz)1.3 oz1 tbsp and 2 tsp (1.0 oz)6.6 oz45604100292.5 tsp (.3 oz)1.3 oz¼ cup 2 tsp (1 oz)6.6 oz4560400209-51.5 tsp (.3 oz)1.3 oz2 tbsp and ½ tsp (1.5 oz)6.6 oz45604100592 tsp (.32 oz)1.3 oz3 tbsp and 1 tsp (1.7 oz)6.6 oz4560400730-V1 ¼ tsp (.3 oz)2.3 oz2 tbsp and ½ tsp (1.6 oz)11.5 oz45604901951.5 tsp or (.3 oz)1.3 oz3 tbsp and 1 tsp (1 oz)6.6 oz45604273181 ¾ tsp (.4 oz)Dry Rub2 tbsp and 2 ¾ tsp (2 oz)Dry Rub45604273181 ¾ tsp (.4 oz)Dry Rub2 tbsp and 2 ¾ tsp (2 oz)Dry Rub4560400109-V1 ¼ tsp (.25 oz)1.3 oz2 tbsp and ½ tsp (1.2 oz)6.6 oz45604001391 ¼ tsp (.25 oz)1.3 oz2 tbsp and ½ tsp (1.2 oz)6.6 oz4560491149-51 tsp (.21 oz)1.3 oz1 tbsp and 2 tsp (1.5 oz)6.6 oz
That’s a great question but a difficult one to answer! Usually, Worcestershire Sauce will have a pH of 3.6 - 4.1 while Soy Sauce has 4.4 - 5.4. Negative pH (below 7) can cause denaturing in your meat and if you have something like the 3.6 (low range of the Worcestershire Sauce) it can cause issues even when added in smaller amounts.
If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products.
So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product.
Anyone else have any suggestions?
Does soy sauce denature the meat like worcestershire sauce or is it ok to use in a meat stick?
Try it on just smoke. That should work fine.
I have tried a TF 34MM processed casing I got from Quality Casings. A 32MM HF and a 30MM TF, both clear processed, I got from Mar-Co Sales. Devro Is the brand I have now. I have been hanging them. the 30MM has been the best but still tougher than I want. Ideally I want a 32MM processed casing for my brats. Does Walton’s send out samples? I do have to order some other items.
Thank you for your suggestions. I will try a couple of ideas your suggestions have given me.