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