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. 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.
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 oz45604000292 tsp (.32 oz)1.32 oz3 tbsp and 1 tsp (1.6 oz)6.6 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 oz45604100691 tbsp 2 tsp (.3 oz)N/A1/2 cup 1 tsp (1.5 oz)N/A4560400730-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 Rub45604900091/4 tsp (.04 oz)N/A1 1/4 tsp (.2 oz)N/A4560400109-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
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?
@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?
@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.
@jonathon Jonathon, PS: I saved your calculations since mine were off just slightly & not surprisingly, so next time I will use yours head on.
@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
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!
I seem to be having excessively long smoking/cooking times when it comes to processing my snack sticks & starting to wonder what could be the issue.
my recipe is rather simple…mix an 80/20 batch of beef/pork, add 2.5 tsp #1, 2 bottles of soy vay very teriyaki &8-10 ounces finely cubed cheese, coated in corn starch (poor man’s high temperature cheese). stuff in (now)17mm casings & refrigerate overnight.
when smoking, I start at 120 for a couple hours, and then, every hour to hour and a half, bump it 10 degrees…only starting the smoke after the initial couple hours.
my issue is that everything I rewad says that it should be about a 5-6 hour process…currently, I’m looking at 14 hours & still only up to 140 with the smoker set at 170.
I don’t want to raise the temp much higher & render the fats, but I really can’t be spending 18 hours to get my sticks up to temp on a sunday evening before having to get up early on a monday for work…
any suggestions would be greatly appreciated
Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
@craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.
When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.