Posted: Thu Jun 18, 2009 10:06 pm
John
For 1kg meat:
Move the decimal point 1 number to the right, so:
10.1411 % ice water becomes 101.411 gm
2 % Non Iodized Salt becomes 20 gms
0.3527 gm Sugar = 3.527 gm
0.3307 Black Pepper = 3.33 gm
0.1102 % Garlic Powder or (Use fresh garlic at 0.22%) = 1.1 gm
0.0287 % Marjoram = .28 gm
0.0573 % ground Allspice = .57 gm
For smoked use all ingredients above plus the smoked ingredients.
Smoked
Of Meat/Fat
2.0 % Soy Protein = 20gm
0.265 % Prague #1 (Franco's at 5.8824% Nitrite) 156 ppm = 2.65 gm
0.0441 % paprika = .44 gm
0.05 % Smoke powder = 0.5 gm
Phil
For 1kg meat:
Move the decimal point 1 number to the right, so:
10.1411 % ice water becomes 101.411 gm
2 % Non Iodized Salt becomes 20 gms
0.3527 gm Sugar = 3.527 gm
0.3307 Black Pepper = 3.33 gm
0.1102 % Garlic Powder or (Use fresh garlic at 0.22%) = 1.1 gm
0.0287 % Marjoram = .28 gm
0.0573 % ground Allspice = .57 gm
For smoked use all ingredients above plus the smoked ingredients.
Smoked
Of Meat/Fat
2.0 % Soy Protein = 20gm
0.265 % Prague #1 (Franco's at 5.8824% Nitrite) 156 ppm = 2.65 gm
0.0441 % paprika = .44 gm
0.05 % Smoke powder = 0.5 gm
Phil