To be honest Phil the whole chaprer makes my brain hurt it seems as though + or - of 20% is allowable. butwe are not privy to the methods used by industrial producers.
Jim
our forum still offers the safest cures on the web
NCPaul wrote:Recipe Used
1200 g meat
600 g brine
brine:
16 g cure #1
45 g salt
30 g sugar
509 g water
spices
Calculating Ingoing Nitrite Using Method 2
grams premixed cure # 1 * % Nitrite in mix × 1,000,000
----------------------------------------------------------------------- = ppm
100 * (green weight (gram) meat block + gram pickle)
16 * 6.25 × 1,000,000
---------------------------- = 555 mg/Kg meat
100 * 1800
1200 g meat = 666 mg nitrite
left in brine = 334 mg Nitrite
Calculating Ingoing Salt Using Method 2
gram salt × 1,000,000
---------------------------------------------------------------- = ppm
green weight (gram) meat block + gram pickle x 1000
60 × 1,000,000
-------------------- = 33g/Kg meat
1800 X 1000
1200 g meat = 40g salt
left in brine = 20g salt
Calculating Ingoing Sugar Using Method 2
gram sugar × 1,000,000
------------------------------------------------------------ = ppm
green weight (gram) meat block + gram pickle
30 × 1,000,000
-------------------- = 16667 mg/Kg meat
1800
1200 g meat = 17g sugar
left in brine = 13g sugar
1200 g meat = 666 mg nitrite
left in brine = 334 mg Nitrite
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