Cure Conversion Chart

[Jonathon]

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

All Natural Ham and Bacon Cure

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

Blue Ribbon Maple Cure for Bacon

4560400029

2 tsp (.32 oz / 9 g)

1.32 oz

3 tbsp and 1 tsp (1.6 oz / 45 g)

6.6 oz

Blue Ribbon Maple Cure for Ham

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

Brown Sugar Cure

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

Complete Bacon Cure

4560410039

1 ¾ tsp (.3 oz / 9 g)

1.3 oz

¼ cup ½ tsp (1.5 oz / 45 g)

6.6 oz

Complete White Bacon Cure

4560410029

2.5 tsp (.3 oz / 9 g)

1.3 oz

¼ cup 2 tsp (1.5 oz / 45 g)

6.6 oz

Corned Beef Cure Twin Pack

4550420004

1.5 tsp(.35 oz/9.7 g)

2.72 oz

2.5 tbsp (1.7 oz/48.5 g)

13.6 oz

Country Brown Sugar Cure

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

Double Maple Cure

4560410059

2 tsp (.32 oz / 9 g)

1.3 oz

3 tbsp and 1 tsp (1.7 oz / 48 g)

6.6 oz

Dry Rub Bacon Cure

4560410069

1 tbsp 2 tsp (.8 oz / 22 g)

N/A

1/2 cup 1 tsp (4 oz / 113 g)

N/A

Extra White Sugar Cure

4560400730-V

1 ¼ tsp (.3 oz / 9)

2.3 oz

2 tbsp and ½ tsp (1.6 oz / 45 g)

11.5 oz

Holly Quick Cure

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

MRT Smoke Sugar Cure

4560427318

1 ¾ tsp (.4 oz / 11 g)

Dry Rub

2 tbsp and 2 ¾ tsp (2 oz / 56 g)

Dry Rub

MRT Sugar Cure

4560427318

1 ¾ tsp (.4 oz)

Dry Rub

2 tbsp and 2 ¾ tsp (2 oz)

Dry Rub

Sure Cure (Pink)

4560490009

1/4 tsp (.04 oz / 1 g)

N/A

1 1/4 tsp (.2 oz / 5 g)

N/A

Sweeter than Sweet

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

W Special Maple Cure

4560400139

1 ¼ tsp (.25 oz / 7 g)

1.3 oz

2 tbsp and ½ tsp (1.2 oz / 35 g)

6.6 oz

Walton's Complete Turkey Cure

4560491149-5

1 tsp (.21 oz 6 g)

1.3 oz

1 tbsp and 2 tsp (1.5 oz / 29 g)

6.6 oz

[calldoctoday]

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?

[Jonathon]

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?

[calldoctoday]

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.

[calldoctoday]

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

[calldoctoday]

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

[Jonathon]

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!

[Dave R]

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.

[Jonathon]

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.

[Dave R]

Jonathon I agree, this is a great reference.

[darren McLaren]

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.

[calldoctoday]

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.

[Dave R]

darren McLaren excellent tool! Thanks for sharing

[Jonathon]

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.

[darren McLaren]

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

[darren McLaren]

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

[kodda322]

For the Chicago ham spice what is the ratio of this seasoning to water for injecting hams?

[Jonathon]

kodda322 Chicago isn’t available on the web so we don’t have that broken down. However, it is .5 lb of spice to 10 gallons of water for a pickle. If you are using that I’d assume you are a commercial processor so I’d encourage you to reach out to our commercials ales team at 800-835-2832 Hope that helped!

[Chef]

Jonathon Any way this chart could be made printable?

[Jonathon]

Chef someone has converted it to a pdf i think somewhere but I dont think it is something Austin has an interest in doing but we can check!