Hi all, I’ have studied many articles and topics about brines and nitrite ppm in wet cure but I’ m really confused.

I have made this recipe (with full success):

http://lpoli.50webs.com/index_files/Pro ... 0Cotto.pdf

I made the brine, I pumped the meat with 10% (meat’s weight) of brine and after this, I covered the meat with the remaining brine for 3 days.

How was the ppt with this method? How nitrite and ppt take the meat with this method (after pumping and 3 days later after immersion)?

I made and this recipe (with full success):

http://lpoli.50webs.com/index_files/Can ... on-Len.pdf

In this recipe I used only! 5.8g cure#1 (very little amount) … and I have full success!!!

I made the brine, I pumped the meat with 10% (meat’s weight) of brine and after this, I covered the meat with the remaining brine for 3 days.

How was the ppt with this method? How nitrite and ppt take the meat with this method (after pumping and 3 days later after immersion)?

Had I success in the first recipe when I had used the brine from the second recipe?

Please help me with some examples because I have read many different things…..

thank you

Giannis