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Meatgistics - Walton's - Community

Cure Conversion Chart

Scheduled Pinned Locked Moved Seasonings
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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by RPrince
    #1
    <Cure Conversion
    Have you ever bought some of Walton's seasoning, but didn't want to make a full 25 lb batch? Well, we have made things simpler now and you can quickly and easily measure out how much seasoning 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 Bacon Cure G4560410009 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
    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
    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 g) 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 4560427328 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

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    C ChefC 2 Replies Last reply
    4
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    wrote on last edited by
    #2

    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?

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #3

    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?

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    C D 3 Replies Last reply
    0
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    replied to Jonathon on last edited by
    #4

    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.

    1 Reply Last reply
    1
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    wrote on last edited by calldoctoday
    #5

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

    1 Reply Last reply
    0
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    replied to Jonathon on last edited by
    #6

    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

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #7

    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!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    1
  • D Offline
    D Offline
    Dave R Regular Contributors
    replied to Jonathon on last edited by
    #8

    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.

    1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #9

    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.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    D 1 Reply Last reply
    1
  • D Offline
    D Offline
    Dave R Regular Contributors
    replied to Jonathon on last edited by
    #10

    Jonathon I agree, this is a great reference.

    1 Reply Last reply
    0
  • darren McLarenD Offline
    darren McLarenD Offline
    darren McLaren
    wrote on last edited by
    #11

    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.

    D 1 Reply Last reply
    0
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    replied to Jonathon on last edited by
    #12

    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.

    1 Reply Last reply
    1
  • D Offline
    D Offline
    Dave R Regular Contributors
    replied to darren McLaren on last edited by
    #13

    darren McLaren excellent tool! Thanks for sharing

    1 Reply Last reply
    1
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #14

    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.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0
  • darren McLarenD Offline
    darren McLarenD Offline
    darren McLaren
    wrote on last edited by
    #15

    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

    1 Reply Last reply
    0
  • darren McLarenD Offline
    darren McLarenD Offline
    darren McLaren
    wrote on last edited by
    #16

    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

    1 Reply Last reply
    0
  • K Offline
    K Offline
    kodda322
    wrote on last edited by
    #17

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

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #18

    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!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to Jonathon on last edited by
    #19

    Jonathon Any way this chart could be made printable?

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #20

    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!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    johnsbrewhouseJ ChefC 2 Replies Last reply
    0

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