All confused over mixes.

Air dried cured meat and salami recipes

All confused over mixes.

Postby spanner » Mon May 24, 2010 5:38 pm

I've used up all the cure I bought from Franco and now have only a bag of Salt peter & a bag of Prague mix no1 (the pink stuff) available.

I've found several recipes here but I am still a little confused.

For a dry cure what should I mix and in what quantities?

The pharmacist I get my Viagra from will measure the nitrate for me. :oops:

Any help appreciated...
Hernia & Hobart should be next to each other in the dictionary, not 8 pages apart.
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Postby saucisson » Mon May 24, 2010 7:21 pm

What dry cure recipe are you trying to recreate? A bacon one?
Curing is not an exact science... So it's not a sin to bin.

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Postby spanner » Mon May 24, 2010 9:13 pm

Yes, the same as the one I used on the packet mix from the online shop. It's done me proud for over a year...
Hernia & Hobart should be next to each other in the dictionary, not 8 pages apart.
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Postby Lord-Foul » Mon May 24, 2010 10:40 pm

Check out this thread:

http://forum.sausagemaking.org/viewtopi ... calculator

Download the bacon calculator listed in the thread.
Rick :)
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Postby wheels » Mon May 24, 2010 11:17 pm

Spanner

I love your signature! :lol: :lol:

If you need a calculator for the saltpetre, just let us know. However, you will need a longer curing time for that.

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Postby vinner » Mon May 24, 2010 11:38 pm

Same dictionary issues with Hobart and Heavy Duty Helpers.
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Postby spanner » Tue May 25, 2010 10:37 am

Thanks for the replies and help.

I've just had a look at what I've got and I have:

'Pokel salz' (bought in Austria) which is uncoloured and contains 'Natriumnitrat (E251) and 'Praganda' (bought in the Czech Republic) which is uncoloured and contains 'Dusitan sodný (E250 0.3%), sugar, pectin and dextrose.

So from what I gather, I should not use the Austrian stuff as it's Prague No.2

Oh my...
Hernia & Hobart should be next to each other in the dictionary, not 8 pages apart.
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Postby grisell » Tue May 25, 2010 12:00 pm

At least the 'Praganda' contains the right percentage of sodium nitrite for curing. That is, all the salt+cure in the recipe should be replaced with the 'Praganda'. I don't know how much sugar it contains though, but give it a try on some bacon/pancetta.
André

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Postby spanner » Tue May 25, 2010 12:23 pm

I'll use it as Cure #1 and make up batch according to Oddley's recipe but double up on the 'Praganda' as it only contains 3% nitrite and reduce the salt by 17gm to balance the mix.

I'll buy some belly and neck and make a few kilos for next week...


Oddley writes:

Bacon cure

Meat 10 kg

Sodium Ascorbate = 5 gm
Salt 2% = 184 gm
Sugar 1.02% = 102 gm
cure #1 = 17 gm (100 ppm)
Saltpetre = 2 gm (200 ppm)


Weight of Cure = 310 gm

Usage 31 gm per kg
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Postby wheels » Tue May 25, 2010 2:27 pm

Spanner, you said that your Czech curing salt contains 0.3% Nitrite (Not 3%).

I which case you'll need 19 - 20 times as much as Cure #1. This, of course, may have an effect on the salt level.

Phil
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Postby grisell » Tue May 25, 2010 2:53 pm

I was wrong, too. European curing salt is 0.6% sodium nitrite (E250). Forget about my last post.

Anyway, this means that for each 1 kg pure salt you should add 6 grams of pure sodium nitrite to make "curing salt". Or, put another way, 1 part of sodium nitrite to 167 parts of sodium chloride.

After this you can add spices and sugar. For long-term storage a little saltpetre too.

Unfortunately, pure sodium nitrite is unlikely to be available to unlicensed customers as it is classified a poison. So, I guess we have to continue calculating. :(

I'm lucky in Sweden to find "curing salt" which is 99.4% salt and 0.6% E250 mixed. No calculations needed. Maybe you can find it in Czech, too?
André

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Postby spanner » Tue May 25, 2010 5:46 pm

Unfortunately, the only curing salt available locally is 0.3% nitrite (Praganda).

So unfortunately, even if I use all praganda instead of normal salt, I will still have 50% less than Oddley's 'bacon cure' recipe.

However, If I follow Oddley's dry cure recipe which uses only saltpetre and use the local cure mix instead of salt, It should be ok.

So from the two recipes, I will make a batch of:

Sodium Ascorbate = 10gm
Sissy local cure = 370gm
Saltpetre = 4gm
Sugar = 200gm
Snot = trace (I have a cold)

I will whack the whole lot in the mixer and give it a good seeing to.


Should be enough to last me a while :)
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Postby wheels » Tue May 25, 2010 6:30 pm

What rate per kg usage are you planning for that?

Do you know, I've looked and looked everywhere but I can't find the official EU levels for snot anywhere! I've found the ones for bullsh*t and cr*p but snot has eluded me! :lol:

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Postby spanner » Tue May 25, 2010 8:19 pm

wheels wrote:What rate per kg usage are you planning for that?

Do you know, I've looked and looked everywhere but I can't find the official EU levels for snot anywhere! I've found the ones for bullsh*t and cr*p but snot has eluded me! :lol:

Phil


31g per kilo is the figure quoted in the cure recipe. I always add a few extra grams so I don't bother about the spillage in the prep area.

It's still legal to butcher a pig yourself in the Czech republic and the current price is about £1.40 per kilo for a grunting porker. It's a tradition that goes back to the communist times when people kept pigs in the garden because meat was not readily available in the 'shop'. Many a time I've found myself shaving a pig at 06:30 with a throbbing head from the previous night's 'we're killing a pig tomorrow' pissup.

We shoot the pig in the head with a bolt gun at the farm and then drain the blood. I served my apprenticeship as the 'stirrer of the blood and salt' but have now progressed to 'holding the back leg' to stop the death throws knocking over the bowl that is being tended by the new 'stirrer of the blood and salt.

And my school teachers said I'd never amount to owt... :D
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Postby wheels » Tue May 25, 2010 8:52 pm

Rather than be prescriptive here are the details so you can make your own decision about how to progress:

The cure will give you around 60 PPM Nitrite, 210 PPM Nitrate (from saltpetre), 2% Salt and 1% Sugar with 530 PPM Ascorbate. As such the curing salt is having little effect on it's own - the curing will be done by the saltpetre so a longer cure may be needed. The level of saltpetre is technically above the strictest of the EU regs. (figures have been rounded)

I'm guessing that the snot will be around 1 PPM which I doubt will give any long term protection to the bacon!

HTH

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