Curing Question

[sthomasaz]

i was wondering on how to calculate the cure using the calculator. If I want to corn 2 3 pound chuck roasts do I calculate based off of 6 pounds total or 3 since it’s is 2 smaller pieces of meat? And how does that affect the time in the cure?

[Spinaker]

You should calculate the recipe for each piece of meat. Obviously, if the pieces are the same thickness and weight, all you need to do is calculate once. But you will want two separate cures going. Meathead mentions not to stack the meat, in the cure. For this reason, each piece of meat should get its own cure.

[sthomasaz]

I bought a big enough container and small enough roasts I could fit two in it conceptually side by side and not stacked because I had seen the warning about not stacking. Is that still a no go if I fit them side be side?

[Spinaker]

You can try it. You will probably be fine. That being said, It is best to use two containers and two cures.

[RonB]

I'd just put a glass or something non reactive between the two pieces.

[Troutman]

That’s using your noggin’ RonB

[RonB]

Thanx - I try not to think more than once or twice a year 'cause it gives me a headache...

[Red Man]

If they’re going in the same container, use the total meat weight, 6#. You’ll find it makes very little difference in the required amount of curing salt, which is mainly determined by water quantity. Total time in the cure is determined by shape and thickness.