FDA Processors calcs.Is method one viable for home curers.

Air dried cured Meat Techniques

Postby captain wassname » Wed Jan 06, 2010 8:35 pm

thr curse of curing

2 out of 4 aint bad for3.25 am.

NCPaul.
Thank you. Ill doubtless be back to bother you with more typos.

Jim.
captain wassname
Registered Member
 
Posts: 1529
Joined: Mon Sep 22, 2008 4:32 pm
Location: west cumbria

Postby wheels » Tue Apr 27, 2010 7:00 pm

There is further analysis of the test results here:

http://forum.sausagemaking.org/viewtopi ... ght=method

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby jasonmolinari » Thu Jan 20, 2011 8:21 pm

Hey guys, sorry to revive this old thread, but i have a question.
I can see in the FDA book where method 2 is illustrated to calculate PPM of cure...
but where in method 2 does it show the calculation of equilibrium salt and sugar in teh meat based on the brine %?

for example in this test NCPaul did, the brine was a 10% brine, and somehow method 2 showed that the meat will end up with a 3.5% salt concentration at equilibrium..
how was that 3.5% calculated? I don't see it in the processors book.

thanks
jasonmolinari
Registered Member
 
Posts: 149
Joined: Fri Aug 20, 2004 5:29 pm

Postby wheels » Thu Jan 20, 2011 9:04 pm

I did:

(salt gm x 100) / (total brine gm + meat gm)

So for NCPaul's:

(salt gm x 100) = 60.02 x 100 = 6002

(total brine gm + meat gm) = 600.11 + 1199.82 = 1799.93

6002 / 1799.93 = 3.334574122

added: I've done this based just on the added salt - the 3.5% you quote includes the natural salt in the meat.

HTH

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby jasonmolinari » Thu Jan 20, 2011 9:15 pm

Oh i see. So you just calculated the % of salt in teh total weight, since it's seen as a single item. Makes sense. Thanks
jasonmolinari
Registered Member
 
Posts: 149
Joined: Fri Aug 20, 2004 5:29 pm

Postby wheels » Thu Jan 20, 2011 9:21 pm

I think that it's the same method as for calculating the cure PPM but just expressed as a percentage instead.

Are you 'up to something' special? :?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby jasonmolinari » Thu Jan 20, 2011 9:33 pm

Nope...nothing Phil..i was just wondering how i can make my lardo less salty next time...and i realized that i hadn't calculated the equilibrium salt...just the equilibrium nitrite!
Turns out i'm at about 16% by calculation...which explains why it's salty!

now i know!
jasonmolinari
Registered Member
 
Posts: 149
Joined: Fri Aug 20, 2004 5:29 pm

Postby NCPaul » Fri Jan 21, 2011 12:26 pm

The handbook doesn't show an example of a salt calculation because it isn't a regulated substance. In the case of lardo, the calculations are more complicated. Meat has about 80 % water (roughly) but lardo has only about 5 %. You might want to reconsider your calculation with this in mind. I've never analyzed pork fat for % NaCl so I can't be very sure about this. I refuse to comment about nitrite in lardo. :D
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Postby jasonmolinari » Fri Jan 21, 2011 2:08 pm

Thanks Paul. how do you suggest i account for the much lower water content of fat? Basically not add it to the total brine weight when running the numbers? Or add only 5% of it's weight to that?
jasonmolinari
Registered Member
 
Posts: 149
Joined: Fri Aug 20, 2004 5:29 pm

Postby NCPaul » Fri Jan 21, 2011 4:50 pm

I would count the lardo as 5 %. Here's what's puzzling to me, if the 5 % water in the lardo was completely saturated with salt (about 22 %), the total salt in the lardo would only be 1.1 %. I wouldn't normally think of this as salty. It could be a taste perception sort of thing. Maybe I'll buy a piece of salted fatback and test the interior of it to see if this thinking is correct.
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Postby wheels » Fri Jan 21, 2011 5:39 pm

It certainly complicates matters. Maybe the only simple way around it at present is just to adjust the salt level by the taste of the end product.

NCPaul
When I was analysing your figures before, I played with including the water-in-the-meat in the calculations . I have to say that all I did was manage to confuse myself! However, given that this equilibrium method of calculation looks at the system as a whole, I'm sure that it should come into it somewhere. i.e. if we are looking at the water in the system, we can't just ignore the water in the meat - all, or at least some, of it must be relevant to the calculation.

I'd appreciate your thoughts?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby jasonmolinari » Fri Jan 21, 2011 8:26 pm

NCPaul, if you have the ability to test the fat for salt content, I'd be happy to send you a block of my lardo. Just sacrifice some to testing, and eat the rest.

That way we have an actual data point. I know exactly what i put in, and how long it brined...it will give us a good, real world, idea of salt absorption.

What do you think?
jasonmolinari
Registered Member
 
Posts: 149
Joined: Fri Aug 20, 2004 5:29 pm

Postby NCPaul » Fri Jan 21, 2011 8:43 pm

We'll try. :D PM sent.
Fashionably late will be stylishly hungry.
NCPaul
Site Admin
 
Posts: 2918
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: FDA Processors calcs.Is method one viable for home curer

Postby wheels » Fri Feb 06, 2015 4:11 pm

Did anything ever come of the Lardo tests Paul?

Phil
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Previous

Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 3 guests