kwikurit Question

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Re: kwikurit Question

Postby Mountain Mick » Fri Jun 03, 2011 8:53 pm



Hi Mike
Poekelsalz is German form of kwikurit which is normally ranges from 0.4% up to 5% http://upload.wikimedia.org/wikipedia/c ... ackung.jpg, I no that in the USA they sub Morton's "Tender Quick" for this . I use Hi-cure which is 12.75% Sodium Nitrite. and I know that Kwikurt is 10.7% Sodium Nitrite , MM :D


sausage cook wrote: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 :?


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Re: kwikurit Question

Postby sausage cook » Fri Jun 03, 2011 10:14 pm

thanks Mick, can I use it for salami and in what quantity. the pack quantity is confusing, how do u deal with hi cure?
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Re: kwikurit Question

Postby Mountain Mick » Sat Jun 04, 2011 8:45 am

Hi Mike

Can you scan the recipe and e-mail me at karmic@irock.com.au and I will have a look at it. Its ok if written in German my wife can translate it with me.

Some recipes call of total salt in % like 0.9% instead of giving you an amount in tablespoons or grams.. MM :D

And with Hi-cure I use 6 to 7.5g per 5kgs of finished Salami and I them smoke or non-smoke them in my Hark gas smoker slowly until interal temp is 75C. normaly about 5 hours if smoking add pellets/sawdust etc after 1 1/2 hours all done on lowest setting MM :lol:

sausage cook wrote:thanks Mick, can I use it for salami and in what quantity. the pack quantity is confusing, how do u deal with hi cure?
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Re: kwikurit Question

Postby titch » Sat Jun 04, 2011 2:59 pm

When I asked this Question ,I got this as a reply.
RECIPIES
BRINE MAKING
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.
PUMPING METHOD
Meat should be chilled first. Trim off all excess fat and other waste.
For best results the brine should be injected using a pump. When pumping meat
with the bone in it pay particular attention to getting the brine around the bone.
The recommended uptake of brine is about 20%.
Submerge pumped meat in the same brine solution for about 5 days keeping chilled.
For CORNED MEAT
Remove from brine and allow to dry, keeping chilled.
For HAMS & BACON
Dry well, then Smoke.
There are two methods of smoking (1) Cold Smoking (2) Hot Smoking.
With the cold method the Hams will need to be boiled cooked after smoking.
With the hot method the Hams are cooked in the smoke oven and the salt level
in your brine mix will have to be dropped by approximately half the strength.
SUGGESTION For SMOKE
Hardwood and damp corn cobs are good for smoking
Arrange sawdust in two half circles, not joined and light opposite ends
allow to cinder slowly. Repeat if necessary.
It’s the Flavour
Cheers
Titch
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Re: kwikurit Question

Postby sausage cook » Sat Jun 04, 2011 3:50 pm

thanks titch. will try that out :)
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Re: kwikurit Question

Postby titch » Sat Jun 04, 2011 3:54 pm

Meant to add that, that email reply, was from EAM supplie, who I obtained my Quikurit from.
Titch
Cheers
Titch
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Re: kwikurit Question

Postby Mountain Mick » Sat Jun 04, 2011 4:18 pm

Hi Titch

Yes that for a brine. But Mike is making Salami sausages, so you need to add the Kwikurit/Hi-cure to the meat mix and combined together, I use a mixer with a dough hook works ok and add my cure in the water . MM :D


titch wrote:When I asked this Question ,I got this as a reply.
RECIPIES
BRINE MAKING
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.
PUMPING METHOD
Meat should be chilled first. Trim off all excess fat and other waste.
For best results the brine should be injected using a pump. When pumping meat
with the bone in it pay particular attention to getting the brine around the bone.
The recommended uptake of brine is about 20%.
Submerge pumped meat in the same brine solution for about 5 days keeping chilled.
For CORNED MEAT
Remove from brine and allow to dry, keeping chilled.
For HAMS & BACON
Dry well, then Smoke.
There are two methods of smoking (1) Cold Smoking (2) Hot Smoking.
With the cold method the Hams will need to be boiled cooked after smoking.
With the hot method the Hams are cooked in the smoke oven and the salt level
in your brine mix will have to be dropped by approximately half the strength.
SUGGESTION For SMOKE
Hardwood and damp corn cobs are good for smoking
Arrange sawdust in two half circles, not joined and light opposite ends
allow to cinder slowly. Repeat if necessary.
It’s the Flavour
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Posts: 1067
Joined: Sat Mar 27, 2010 9:04 pm
Location: Baree Central Queensland

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