kwikurit Question

[titch]

When using kwikurit does it form the salt for the brine or do you add it to a salted brine?
I tend to get a bit confused sometimes.
Titch

[urbangriller]

Hi Titch,

Kwikurit "standard" (there are different mixes) is Sodium Nitrate (33%) and Mineral Salt (66%), depending on the recipe you use roughly 4 to 6 grams per litre of prepared brine.....spooky stuff....follow the recipe....and get good digital scales.....I use a jewelers digital scale.

Chris

[titch]

Hi Titch,

Kwikurit "standard" (there are different mixes) is Sodium Nitrate (33%) and Mineral Salt (66%), depending on the recipe you use roughly 4 to 6 grams per litre of prepared brine.....spooky stuff....follow the recipe....and get good digital scales.....I use a jewelers digital scale.

Chris

Thanks Chris, the front panel says Sodioum Nitrate content 10.7%
For Brine 30gms 3 level tablespoon per 4.5lt brine.
So I make a brine up, salt and all then add 3 level tablespoons of the quikurit.
Hot or cold added?
Cheers.
Titch

[69conroy]

titch
this is mum's recipe that she has used for yrs
4 pints water
1 tbls quick cure
1 tbls salt
1 tbls brown sugar
1 bay leaf
4 pepper corns
put all in stockpot heat & stir till all disolved
then add meat & cook until tender
i have used same for chooks & snags then smoked
& i am still alive / only 3/4 cooked before smoking
dont know how these quantities compare to yours
it's an old recipe so could be way off line these days

Daryl

[Smokey]

Titch,
Id say that IS the brine. The other 90% is plane salt. If you added another 3 or 4 Tablespoons of plane salt per 4.5 lt of water, it would be extremely salty.
Don't muck around with it, Call the place you bought it and double check.

The cure I use, I do have to add plane salt as a 2.5KG bag makes 45 Litres of chilled brine, At that ratio, More salt is needed and the instructions call for it specifically (Key point)

[titch]

I shall email them tomorrow. thank you.
Titch

[urbangriller]

That sounds like it is a Brine Cure mix, that is a complete product, brine and Sodium Nitrate together, I'd make it up as it says on the pack....no extra salt....you could add flavourings.

Chris

[titch]

That sounds like it is a Brine Cure mix, that is a complete product, brine and Sodium Nitrate together, I'd make it up as it says on the pack....no extra salt....you could add flavourings.

Chris

Thanks Chris,I have emailed them.lets see if they reply.
Cheers.
Titch

[Smokey]

Good stuff Titch,
With all the other friendly banter and ribbing in some other topics, This topic is dead set serious.
Let us know what you find from your email

Cheers mate

[titch]

Sure will
Cheers.
Titch

[titch]

Got my reply last night.
as follows.

Thank you for your enquiry!



Please find recipe attached – I hope this helps!

You need to make up a Brine & then add the Kwikurit.



Let me know if you have any further questions!



Kind Regards,



Rebecca McNaughton | Sales

8: rebecca@eamsales.com :: www.butcherathome.com.au

BAH EMAIL SIGNATURE


INGREDIENTS
For Corned Beef For Hams & Bacon
23 liters Cold Water 23 liters Cold water
5.5 kgs Butcher’s Salt 5.5 kgs Butcher’s Salt
1 kg Brown Sugar 1 kg Brown Sugar
150 gms Kwikurit (Standard) 1.5 kg Ham & Bacon Cure
or 50 gms Smoke Powder
250 gms Kwikurit (Pineapple)
NOTE:- If the meat is cooked by HOT SMOKING the salt will need to be reduced. About 10/12
METHOD
Add the salt to the water and stir thoroughly until salt is completely dissolved.
The Brine should be tested for the correct strength. The use of a Salinometer is
Recommended. A strong brine is 17 on the Metric Scale.
Salinometer Conversion Chart (approx)
Metric Scale Old Scale
14 57
15 60
16 61
17 63
Add the all remaining ingredients and stir thoroughly.

[Smokey]

Interesting.
What I do when I only want to cure one joint of meat is Place the meat in a tub that show the liquid quantity. Fill with water untill the meat is fully covered.
Remove the meat and read how much water is there.
If say 5lt , Then I work out by scale how much salt and cure to add.
Saltometre ?? wonder how much one of those cost, Would also be handy for the pool ,,,,, Im not kidding

[urbangriller]

You can probably get digital ones, but the Salinometer I'm used to is like a mutant glass thermometer that floats in the liquid and the height it floats tells you the volume (specific gravity) of salt in the solution.

Chris

[69conroy]

does the salt content seem high,
praps thats why salinometer used

for every 4.18 ltrs water, 1kg salt & 27.25g cure
wonder what a spud floats at /old rule of thumb
when spud floats enough salt
I suppose depends on taste
My beer hydrometer go's from 1-16 alc content
it's still specific gravity

Daryl

[sausage cook]

I just got a pack of kwikurit and I am a little confused regards the amount to use. Looking at the recipes on the EAM website and the quantities used on the pack are not the same. I am trying to make Salami out of a german recipe book and they use Poekelsalz so kwikurit was the closest looking at a dry cure it says 60gram for 45kg that makes 0.75gram for 1kg of solid block. The reciopes used on the web give me almost double the amount. Can someone help please? Also I like to know if I can use kwikurit for salamis since it says only to be used in cooked products>

Cheers

Mike