DanMcG wrote:Could you share the recipe, the ingredients to me seem to be for a larger cut of meat. but it's been a while since I did anything like this.
Steven_B wrote:Sure, the US allow more nitrate/ite than the EU (EU = 150ppm) but the figure is 200ppm in the US, so not all that much more.
For sure we have to consider that some of the curing salt will not be taken up in the meat, but with a dry cure I find that almost all of the cure is re-absorbed into the meat.
We should also consider that (a) the 150 or 200ppm limits apply to the nitrate/ite levels in the finished product and that (b) some (most?) of the nitrite will break down into nitric oxide. But nevertheless, the typical recipes we see involve the addition of 150 or 200ppm to the product.
(also keep in mind that even though 150ppm at the start will translate into less at the end owing to nitrite breakdown, the total weight of the product will also be reduced by circa 30 to 50% depending on your target weight loss).
Can anyone add to what I've said or correct anything that I am misinformed on?
Here's the table from p. 12 of that handbook
So we can see where the 200ppm comes from.
I guess the 625 and 2187 figures are very approximate since the mass of ingredients in a dry cure can vary wildly (e.g. a pork leg in a box of salt versus a pork cheek in a sealed bag with just enough salt to do the job).
You'd want a heck of a lot more nitrate in the box of salt than you would in the little bag.
As an aside, I notice that the publication date for that handbook is 1995; have the guidelines been superseded at all?
https://www.google.co.uk/url?sa=t&rct=j ... zknL-wk0yQ
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