by senorkevin » Thu May 29, 2014 9:00 pm
Ok here goes. Here is an example of the dry cure calculator:
Total Weight of Boneless Meat gm
156 ppm (neither)
Skin Off
What is the percentage of Nitrite in the Curing Salt? 7 %
Salt required in Meat: 2.5 %
Sugar required in Meat: 1.0%
The results are:
Salt: 22.93 gm
Sugar: 10 gm
The maximum amount of Nitrite curing salt permitted by the regulations is: 2.23 gm
Total Weight of Cure: 35.16 gm
From what I can figure out the salt is @ 2.5% (22.93+2.07 salt in cure = 2.5)
Therefore .16g of sodium nitrite.
Meat: 1000g
Salt:25g (71.10%)
Suger: 10g (24.44%)
Nitrite: .16g (0.46%)
Total: 35.16 (100%)
Using the formula in the handbook (but in grams not lbs):
(0.16)g nitrite * (0.04)g cure mix applied * 1,000,000 =182 ppm
(35.16) g cure mix
Is that correct? I used the 4/100 to get to 4 %
Now I'm thinking something is wrong with the 4%
An Englishman living in México.
There'e not such thing as a stupid question, just a stupid answer!