Sunday, October 22, 2023

Pork belly in a jar Back to the roots of modern sausage making littleGast...


Back to the Roots of modern Sausage making

Pork belly in a jar
 
use pork belly,
bottom part where there are almost no ribs.
I got here about 750 g
Cut the meat and strips, leave the skin on 
spread some mustard over the strips
take a little piece and roll the Strip so it fits in the jar.
add 1/2 ts 😁pepper and the salt on top then add a Cluver garlic 
of course the spices depending on the size of the jars 

the best thing is to weigh to meat for exact measurement.
and that would be 21 gram of salt per kilo meat,

this is the basic amount of salt per kilo 
for about 90% of all sausages 

if you use regular salt than the meat will be sort of gray
if you use curing salt the meat will be reddish 
and look more fresh, 

The taste is the same so  it’s up to you!

So use 15.75 g salt for the 750 g of pork belly. 
That will be exactly the same amount of the German curing salt. 

And here the problems start,  
American curing salt has about 13 times
 more nitrate then German curing salt.

If you would use the 15.75 g of #1 curing salt , 
you overdose rough, 13 times the nitrate.

So you will need to divide 
15.75 g : 13 = 1,21 g       so that’s 1.21 g for the #1 cure
And then you need 12 x 1,21 g = 14,53 g  regular salt
1.21 g + 14.53 g = 15.75 g !
so now you know how to calculate, curing salt

you can make a bigger batch 
store in A jar or container with a lid.
you can stay with my recipes telling you German curing Salt

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