Swing Swang wrote:This looks far too much and I'd say that's at least double the quantity you need.
1/3cup of Cure 1 = 5688mg of potassium nitrite
(assuming 1 cup = 273 grams of salt and cure 1 = 6.25% potassium nitrite)
Assuming that you're curing 10kg of meat in 1 imperial gallon (4.536kg), and that the potassium nitrite becomes evenly dissipated throughout the meat and brine and that none dissipates elsewhere this gives a concentration of potassium nitrite of 391mg/kg, about twice the permitted amount of 200mg/kg in the UK.
My gut feeling is to make up another batch of brine without the Prague powder in it and to dilute it so that the total mass of the new brine/old brine/meat is such that when the 5688mg of potassium nitrate that you have in the mix is evenly dissipated it will reach a concentration of about 160mg/kg, then leave it in the brine for as long as you have already.
Must stress that this is just a back of a beermat calculation and my intuition though...
Swing Swang wrote:This looks far too much and I'd say that's at least double the quantity you need.
1/3cup of Cure 1 = 5688mg of potassium nitrite
(assuming 1 cup = 273 grams of salt and cure 1 = 6.25% potassium nitrite)
Assuming that you're curing 10kg of meat in 1 imperial gallon (4.536kg), and that the potassium nitrite becomes evenly dissipated throughout the meat and brine and that none dissipates elsewhere this gives a concentration of potassium nitrite of 391mg/kg, about twice the permitted amount of 200mg/kg in the UK.
My gut feeling is to make up another batch of brine without the Prague powder in it and to dilute it so that the total mass of the new brine/old brine/meat is such that when the 5688mg of potassium nitrate that you have in the mix is evenly dissipated it will reach a concentration of about 160mg/kg, then leave it in the brine for as long as you have already.
Must stress that this is just a back of a beermat calculation and my intuition though...
wheels wrote:Ah, the dynamics of immersion cures; why do I get the urge to run away whenever they're mentioned!
Given the cup measurements I assume that it's a US recipe and that it refers to US gallons and cups. I also note that you're planning on curing a 5kg piece of meat.
With the 100gm cure #1 that you mention above in 1 US gallon, and 5kg meat, the potential level of cure is around 150mg/kg (Parts Per Million) - an ideal amount. But, this would be after a very long time curing - 50+ days.
The recipe mentions to cure for 4 days for 5lb meat, <2 days per kg. If you cure your meat pro rate, say about 9 days, it will probably not be properly cured; the best information we have is that, in that time, it will only absorb 65mg/kg.
I hope this helps.
Phil
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