www.sausagemaking.org

Congratulations on 50 years.
Cheers.
Titch

If you want I can do it Jim?

Happy Anniversary for Saturday.

Phil

Cheers Phil I dont know how to work the numbers into your calculator but I do know that he needs 1.3636 gms of his 11% stuff for every 2.5 gms of your stuff or to put it another way he needs to multiply cure~1 by0.545454 to arrive at the kwikurit
Thanks for the congratulations We went over to Northumberland for a couple of days.

Jim

Jim, you and Mrs Jim enjoy the weekend.

Oh blimey, I can't believe what I nearly wrote. I nearly asked whether you'd had 50 years in (name of your home town).

Have you got anything planned for this weekend?

Titch

Sorry for the asides. PM me if I forget to post something for you in the next couple of days.

Phil

wheels wrote:Richie

Here's a brine (based on Oddleys original 2:1 cure). I guess it could be classed as pretty standard.

Water 841g
Salt 100g
Sugar 50g
Nitrite (Cure #1) 9g
Total 1000g

You must only use half the weight of brine compared to the weight of meat. 1.5kg meat would equal 750gm brine etc. You must then brine the meat for 10 days per kg. So for 1.5kg = 15 days.

This will give 150 PPM Nitrite based on 10 days per kg being 85% towards equilibrium (The findings of NCPaul's tests). The salt and sugar ratio is about the same as Oddley suggested in his original - so I'm taking it as read that they're correct - after all, 2:1 curing's 'his baby'.

I would not personally save any remaining brine.

If you want to make each brine up specifically for a piece of meat I have put you an online calculator at:

http://www.localfoodheroes.co.uk/sausag ... andard.htm

Just input the meat weigh. Press the button, and it will give you the amounts. I'd keep the cure for smaller bits of meat - say below 2.5kg.

I hope this helps.

Phil

Edit: Posts crossed

Can someone please point me to the thread where what's highlighted above was discussed.
Call me an idiot, but I can't find it!

Thanks!

http://www.localfoodheroes.co.uk/sausag ... andard.htm


Start of this thread.
Cheers.
Titch

That's Phil's calculator, I'm looking for the thread on this forum.

What ,all of this?

Richie

Here's a brine (based on Oddleys original 2:1 cure). I guess it could be classed as pretty standard.

Water 841g
Salt 100g
Sugar 50g
Nitrite (Cure #1) 9g
Total 1000g

You must only use half the weight of brine compared to the weight of meat. 1.5kg meat would equal 750gm brine etc. You must then brine the meat for 10 days per kg. So for 1.5kg = 15 days.

This will give 150 PPM Nitrite based on 10 days per kg being 85% towards equilibrium (The findings of NCPaul's tests). The salt and sugar ratio is about the same as Oddley suggested in his original - so I'm taking it as read that they're correct - after all, 2:1 curing's 'his baby'.

I would not personally save any remaining brine.

If you want to make each brine up specifically for a piece of meat I have put you an online calculator at:

http://www.localfoodheroes.co.uk/sausag ... andard.htm

Just input the meat weigh. Press the button, and it will give you the amounts. I'd keep the cure for smaller bits of meat - say below 2.5kg.

I hope this helps.

Phil

Edit: Posts crossed

Thanks, but that's not it.
I'm familiar with this thread.

Here were my results SB:

http://forum.sausagemaking.org/viewtopi ... paul#50493

The excellent tables were done by Wheels. Graphing the results was interesting to me. I wasn't able to measure nitrite directly but I hope to someday.

There's now a dry cure calculator here:

http://www.localfoodheroes.co.uk/dry_cure.htm

You can download it - the script's included in the document. It's not the best bit of work I've ever done, but it does work!

Given the opportunity for others to misuse this, it will only be there for a couple of days - so please download it if you want it.

Phil

Phil.
Your Time and effort is most appreciated.
Thank you very much.
your blog is interesting reading.
Cheers.
Titch

Very cool!

I do something similar.
I calculate the appropriate amount of salt, sugar and cure for a given piece of meat.
Then I make a brine with about 1/2 a cup of water per pound of meat.
I inject half of that, then submerge the meat in the remaining brine.
For smaller or thinner pieces of meat, of course the injection isn't needed.

I also do a similar combination injection/dry cure mentioned in another thread.

An easy way to get almost all the air out when using a zip bag is to seal the bag up all but about an inch, then submerge the bag in cold water up to the inch opening, working it around a bit to get out any air pockets, then seal the bag shut....works like a charm!!!!!

Richierich wrote:So did I, I have a Foodsaver, sadly you can't intitiate the sealer on its own, its a case of not putting the bag opening inside the vacuum slot, but far enough so it is over the sealing. Turn it on, it thinks it has pulled a vacuum and seals. Would like one that could seal only or both. It adds a few seconds to the process and the pump always runs, but nothing to worry about.

Not sure which model you have, mine is the ProII and has a pulse mode that lets me vacuum, rest, vacuum, seal. Make your bag large enough so it can fit in a sink with the lip of the bag in the sealer. Another trick they teach is to use a paper towel rolled up just below the seal line to hold the liquid back. I've done both my preference is to stand the bag in the sink and use the pulse mode.