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I am going to be making Pork Liver Pate.
I have yet to formulate a recipe but it will probably be along the lines of half bacon/belly pork to liver with some breadcrumbs, herbs, spices etc - maybe an egg?
My wife and family like a smooth pate that is nice and pink so I am thinking of using some cure #1 to acheive this.
The FDA guide gives a max of 156 ppm Nitrite in comminuted products but also mentions 40ppm as a guide in cooked products for colour fixing.
I have to:
1. Decide what ppm to use.
2. Whether to cook immediately after adding the Nitrite or to cure the meat for a couple of days first.

What would you do?

Phil

If you are using bacon in your mix then I'd say this will provide enough pinkness naturally without needing additional cure.
Otherwise I'd go for 1g of cure#1 per kilo of meat (if only from a colour point of view) and hold chilled for a day or two before cooking.
Skip the egg and breadrumbs, it'll keep (and taste) better without.)

Thanks both

That's about what I thought.
I'll go with 40ppm using only the weight of the uncured meat to calculate.
I'll omit the bread/egg and leave it for a few hours before cooking.
I've got half a pig coming on Tuesday so I want it out of the way before then!

Thanks again
Phil