Cure Conversion Chart


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    Cure Conversion

    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. The best way to measure out seasonings-cures-additives is with a very accurate scale, if you do not have access to a scale that weighs in fractions of oz or in grams then you can use the volume measurements we have provided as a guideline.


    Seasoning
    SKU
    Usage per 1 lb Meat
    Volume (Weight)
    Water
    Usage per 5 lb Meat
    Volume (Weight)
    Water
    4560490600
    4.5 tsp (.8 oz)(22.6 g)
    2.4 oz
    ¼ cup 3 tbs 1 ½ tsp (4 oz/113.2 g)
    12 oz

    4560400029
    2 tsp (.32 oz / 9 g)
    1.32 oz
    3 tbsp and 1 tsp (1.6 oz / 45 g)
    6.6 oz

    4560400029
    1.5 tsp (.34 oz / 9 g)
    1.3 oz
    2 tbsp and 1 ½ tsp (1.7 oz / 48 g)
    5.8 oz

    4560400009
    2 ½ tsp (.3 oz / 9 g)
    1.3 oz
    2 tbsp and 2 ¾ tsp (1.5 oz / 45 g)
    6.6 oz

    4560410039
    1 ¾ tsp (.3 oz / 9 g)
    1.3 oz
    ¼ cup ½ tsp (1.5 oz / 45 g)
    6.6 oz

    4560491149-5
    1 tsp (.3 oz / 9 g)
    1.3 oz
    1 tbsp and 2 tsp (1.5 oz / 45 g)
    6.6 oz

    4560410029
    2.5 tsp (.3 oz / 9 g)
    1.3 oz
    ¼ cup 2 tsp (1.5 oz / 45 g)
    6.6 oz

    4560400209-5
    1.5 tsp (.3 oz / 9 g)
    1.3 oz
    2 tbsp and ½ tsp (1.5 oz / 45 g)
    6.6 oz

    4560410059
    2 tsp (.32 oz / 9 g)
    1.3 oz
    3 tbsp and 1 tsp (1.7 oz / 48 g)
    6.6 oz

    4560410069
    1 tbsp 2 tsp (.3 oz / 9 g)
    N/A
    1/2 cup 1 tsp (1.5 oz / 45 g)
    N/A

    4560400730-V
    1 ¼ tsp (.3 oz / 9)
    2.3 oz
    2 tbsp and ½ tsp (1.6 oz / 45 g)
    11.5 oz

    4560490195
    1.5 tsp or (.3 oz / 9 g)
    1.3 oz
    3 tbsp and 1 tsp (1.5 oz / 45 g)
    6.6 oz

    4560427318
    1 ¾ tsp (.4 oz / 11 g)
    Dry Rub
    2 tbsp and 2 ¾ tsp (2 oz / 56 g)
    Dry Rub

    4560427318
    1 ¾ tsp (.4 oz)
    Dry Rub
    2 tbsp and 2 ¾ tsp (2 oz)
    Dry Rub

    4560490009
    1/4 tsp (.04 oz / 1 g)
    N/A
    1 1/4 tsp (.2 oz / 5 g)
    N/A

    4560400109-V
    1 ¼ tsp (.25 oz / 7 g)
    1.3 oz
    2 tbsp and ½ tsp (1.2 oz / 35 g)
    6.6 oz

    4560400139
    1 ¼ tsp (.25 oz / 7 g)
    1.3 oz
    2 tbsp and ½ tsp (1.2 oz / 35 g)
    6.6 oz

    4560491149-5
    1 tsp (.21 oz 6 g)
    1.3 oz
    1 tbsp and 2 tsp (1.5 oz / 29 g)
    6.6 oz


  • Team Blue

    Is there a cups to 1.29 pounds for the turkey cure (0491149-5-V) & a conversion chart of cups to 1 pound for Country Brown Sugar Cure?


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    calldoctoday Are you asking for how many cups 1.29 lb of the cures would be? I could try to check this week on it. When do you need it by?


  • Team Blue

    Jonathon Jonathon, I think either you or Austin already answered this for me last week, although by then I had already started the brine & cure with my own calculations which were just slightly off from yours. I smoked the Turkey & the Ham & all the sweet potatoes, stuffing, mashed potatoes, & butter too. Then transported it all & it all got ate up. I thought the Turkey turned out like dying & going to heaven. The Ham was not too bad, but I still got a pretty good pork taste. It was a really big Ham though & probably came off a really big Hog. All the sides were great too & everyone ate them all up. I hope you all had a nice Thanksgiving Holiday. We delivered, ate once, & had to get back home, but everyone ate everything up.


  • Team Blue

    Jonathon Jonathon, PS: I saved your calculations since mine were off just slightly & not surprisingly, so next time I will use yours head on.


  • Team Blue

    Jonathon Jonathon, Thank you! Can you tell me exactly what the California Seasoning does for the ham, as noted in your ham curing suggestions? What sort of flavor does it have? Would that help when working with a particularly large ham to enhance the flavor & perhaps eliminate some of the “porkiness”? I may want to try that in the future. I am wide open to any ideas, thoughts, tips, or suggestions you may have. Dave


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    The California Ham Spice really only has one function as a flavor enhancer so you don’t need to do anything different than what you have been doing other than add some of this! I have used it on every ham I have ever done and I have always been very pleased with the results. I’d say the first thing you should try is the California Ham Spice and I’d bet you are going to be happy with it!


  • Regular Contributors

    Jonathon in my opinion, I don’t think you want to measure cure in cups. Scale down or buy an accurate scale. Just my opinion.


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    Dave R I totally agree and always recommend a scale, it is going to be a better choice every time but we wanted to offer this so anyone who was in a pinch would at least have an option to use volume.


  • Regular Contributors

    Jonathon I agree, this is a great reference.



  • Can you do an equilibrium cure using you dry rub bacon cure such as the following link. http://diggingdogfarm.com/page2.html cause i see if you convert lbs to grams the amount of salt equals the table above.


  • Team Blue

    Jonathon Excellent chart, now that I have a scale & have just been doing the math. Your chart may be better than my math though, but it has been working perfectly.


  • Regular Contributors

    darren McLaren excellent tool! Thanks for sharing


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    darren McLaren Well if you use 1 lb of meat in that calculator (451 grams) then you need 13.61 grams of seasoning/cure, for the dry rub it is 9 grams per lb of meat, that is a 50% difference and could ruin your product, I wouldn’t risk it if I were you. I have requested an LOP from Excalibur on the Dry Rub Bacon to see what the salt content is and we can take the low range they give us and then you can work out how much you would need to be at 3% of the weight of the meat but the LOP can change as they change ingredients so it won’t necessarily be the same 6 months from now.



  • Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur. If you want adjust the calculator so it reads 9 grams per 451 grams of meat you can change the nitrates to 10 PPM to give you an exact readingHandy Universal Cure Calculator
    Weight of Meat in Grams…
    451
    grams
    Cure #1 % Nitrite…
    6.25
    %
    Salt % Desired…
    2
    %
    Sugar % Desired…
    1
    %
    Parts Per Million (PPM) Nitrite…
    10
    Cure #1 Needed…
    0.07
    grams
    Salt Needed…
    8.95
    grams
    Sugar Needed…
    4.51
    grams
    Total
    464.53
    gram

    However as I find the dry rub cure a great taste but a little salt if going by advised recommendations. I use it as 8 grams without changing the PPM



  • Jonathon thanks for that it will be interesting. I Just go off the salt needed ignore the rest ie 1lb meat = 9 grams cure if you run it through the calculator in grams 451 grams it will advise you to add 7.96 grams of dry rub which is 1 gram off advised by excalibur.
    Handy Universal Cure Calculator
    Weight of Meat in Grams…
    451
    grams
    Cure #1 % Nitrite…
    6.25
    %
    Salt % Desired…
    2
    %
    Sugar % Desired…
    1
    %
    Parts Per Million (PPM) Nitrite…
    156
    Cure #1 Needed…
    1.13
    grams
    Salt Needed…
    7.96
    grams
    Sugar Needed…
    4.51
    grams
    Total
    464.6
    grams


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