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Home Cooking

Curing Ham Confusion

Puffin3 | Apr 6, 201507:57 AM     7

My butcher gave me about 2 T of what he referred to as 'Pink salt' yesterday.
The last time I wet cured a 3 pound raw pork loin he gave me less than 1 t and told me that was enough based on the weight of the loin. It was. The pork became a delicious ham.
When he gave me the 2 T he said "be careful with this. There's enough there to cure 50 pounds of pork".
I've been on YT and all over the internet and have read a STUPEFYING number of totally contradictory amounts of Pink salt to be added to a gallon of water!
from 3 tblsp up to 6 tbsp.
One recipe calls for 2 grams of pink salt (sodium nitrite) per 1000 grams of Kosher salt. This seems more like what the butcher gave me for the small pork loin.
Now I'm reading about something called 'Insta cure #1' and it's occurred that maybe when it's this product people are calling 'Pink salt' but it really is a fraction of sodium nitrite to a much larger amount of basic non-iodized salt.
Does ANYONE here know the facts? I've got all this raw pork roasts in the fridge and I really need to get 'straight' info on the quantities.
I'd like to base the recipe on what goes into one gallon of cold water then adjust accordingly.
HELP!

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