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

[NCPaul]

Since you weren't here when I did this - I brought the brine to a boil then cooled it in an ice bath before adding the pink salt. This led to a loss of 32 g water.

[Oddley]

NCPaul, mmm interesting a drop in brine salt of 3.62% in 48 hours. nice work NCPaul..

[NCPaul]

After 72 hours the brine was 6.42 % NaCl. The raw (green) meat block gave us 0.17 % NaCl. This agreed with the nutritional analysis of 75 mg of sodium per 4 oz. serving size (0.075/112 X 58.5/23 X100), which is good news (my meat in the blender trick seemed to work ).

[NCPaul]

This is the autotitrator we use for the % NaCl analysis, if you had one of these in your kitchen it would have some real "bling".

[NCPaul]

96 hrs. 6.07 % NaCl in the brine

96 hrs. 90.220 % water in the brine

The meat weighted 1252g.

[Oddley]

Whats that about 4.33% meat pickup. Nice one.. :D

[NCPaul]

Oddley - I have some calculations in Excel, would it be possible for you to please review them and post them in an organized format?

[Oddley]

NCPaul, I'm terribly sorry. I have another project on the go at the moment that is monopolizing my time. There are others on here, good with maths and excel who may help.

[NCPaul]

I understand completely. I will post them as best I can tomorrow. They are much easier to see in Excel (especially if you have bifocals ).

[wheels]

If I'm allowed up, I will be happy to help - but can't make any promises until the nurse has been.

Phil

[NCPaul]

Thank you for your kind offer Phil, I will put the numbers in; please feel free to edit them into a format that can be understood easily. I'm used to working with tables.

[wheels]

I'll do what I can.

Phil

[NCPaul]

The data so far:

% NaCl
Water (city) 0.0016
Meat (before cure) 0.17

Brine
Time (hrs) % NaCl % Water
0 10.57
12 8.32
24 7.73
48 6.95
72 6.42
96 6.07 90.22


Brine Meat
wt g wt g
Water 509.09 Meat 1200
NaCl 60.02 (NaCl) 2.04
Sugar 30.00
NaNO2 1.0

Water 32.3 (boiling)

wt fraction
Water 476.8 0.8397
NaCl 60.02 0.1057
Sugar 30.00 0.0528
NaNO2 1.0 0.00176
567.8

Samples 12

NaCl, Sugar & NaNO2 move in proportion

Samples
Weight g % NaCl NaCl Sugar NaNO2 Water
2 10.57 0.21
2 8.32 0.17
2 7.73 0.15
2 6.95 0.14
2 6.42 0.13
2 6.07 0.12
0.92 0.46 0.015 10.6



Water 466.2 0.8387
NaCl 59.1 0.1063
Sugar 29.5 0.0531
NaNO2 0.985 0.00177
555.84

Weight change (96hr) 52 52

Total brine weight 503.84

0.9022 Water 454.6 0.902 Water 11.7
0.0607 NaCl 30.6 0.0607 NaCl 28.5
*Sugar 18.3 0.363 Sugar 11.2
NaNO2 0.51 0.00101 NaNO2 0.48
504 (400 ppm)

*Sugar lags behind? Had to add 3g back to brine.

[wheels]

NCPaul

You mention having this as an excel spreadsheet. To save me having to type it all out could you save it as a .xls file (I'm on excel 2000 - if yours in more uptodate maybe save it as a tab delimited text file as well to be on the safe side, I don't know how backward compatible excel is) and send it to me if I PM you my email?

Phil

[NCPaul]

PM sent, thanks Phil