ppm in finished product? Boffins needed!
Posted: Fri May 16, 2014 11:22 pm
According to CFR - Code of Federal Regulations Title 21 (U.S.) April 1st 2013 you can't have more than 200ppm of sodium nitrite and 500 ppm of sodium nitrate in a finished meat product.
For example, if I was curing bacon (skin off) how would I able able to find out if I am under or over the permitted amount of the finished product?
Also how would I be able to calculate the amount of nitrate needed to cure the product and be below the permitted amount of finished product if my nitrate is at 7% of cure #1?
For example, if I was curing bacon (skin off) how would I able able to find out if I am under or over the permitted amount of the finished product?
Also how would I be able to calculate the amount of nitrate needed to cure the product and be below the permitted amount of finished product if my nitrate is at 7% of cure #1?