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Nov 2, 2010 07:08 AM

Cure 64 [split from Quebec board]

Hi I,m new to this forum and new to home curing meat.
I was down to BSA yesterday and purchased some of the Cure 64.
I am comparing their proportions for "immersion" with a recipe given in
Charcuterie by Michael Ruhlman.
Ruhlman states 48g "pink salt" to 4 l. water.
If my math is correct Bsa states for Cure 64 to use 6g/l which works out to be 24g/4l.
This is half the amount of Cure 64 compared to pink salt (in this example) So anyone have experience with this BSA product?

[Note: This thread was split from the Quebec board at -- The Chowhound Team]

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  1. Hi Chez Paul, Just bought some Saumrage 64
    What are your feeling regarding the concentration issue 6g/L vs 12g/L since your Nov. 2010 post ?

    1. pink salt is Himalayan salt which is used for the treating many diseases.