captain wassname wrote:Time is important because we suspect that we will cure to equilibrium at the rate of about 10 days per kilo and yet no where in method 1 calcs is time mentioned merely weight.
I do hope this post opens a fruitful discussion.
Jim
jane wrote:Dear Jim,
I wondered if surface area of the meat would also affect pickup - the greater the area of meat in contact with the brine the more pickup there would be?
Jane
FDA wrote:Method One
The first method assumes that the meat or poultry absorbs
not more than the level of nitrite in the cover pickle.
Hence, the calculation for nitrite is based on the green weight
of the meat or poultry (as is the case with pumped products), but uses percent pick-up as
the percent pump. The percent pick-up is the total amount of cover pickle absorbed by
the meat or poultry. It is used in the calculation for immersion cured products in the same
way percent pump is used in the (previous) calculation for pumped products.
Oklahoma State University wrote:Curing time for hams and picnics in brine is 3 1/2 to 4 days
per pound per piece of meat. Another way to figure curing
times is to allow 11 days per inch of thickness measuring the
greatest thickness through the center of the cut. A 15 pound
ham will take 60 days to cure by the immersion cure method.
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