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Posted: **Fri Sep 07, 2007 10:27 am**

can anyone help/confirm. Living in Germany. Here we can buy "Poekelsalz" which comes with different concentrates of Sodium Nitrite (0.8-0.9% or 0.4-0.5%). Having read a number of posts for dry cure recipes recommending Cure#1 ( approx 20g Salt and 2g Cure#1) and its Ratio of Salt to NaNO2 (6.25% NaNO2)content added to the additonal salt/pro kilo I make that the NaNO2 to total salt is approx 0.8%

Posted: **Fri Sep 07, 2007 11:08 am**

I can only give this from a personal point of view.

For my bacon cure I like to use:

1 Kg Pork
Nitrite 200 mg/Kg
3 % Salt
1.5 % Sugar

Too work out the right amount of Poekelsalz at 0.9% Nitrite, use the following formula.

mg/Kg Nitrite * 100 * Weight Meat
---------------------------------------- = Grams Premixed Cure
% Nitrite in mix * 1000000

Therefore:

200 * 100 * 1000
------------------------- = 22.22 g
0.9 * 1000000

As you can see, the Poekelsalz at 0.9% and 22.22 g, will give 200 mg/Kg of Nitrite. Therefore will also give 22.02 g salt. If we follow the recipe above, we need total salt of 30 g, so we take the salt from the Poekelsalz away from the total salt.

30 - 22.02 = 7.98 g

So the recipe above would read:

1 Kg Pork
22.22 g Poekelsalz at 0.9% Nitrite
7.98 g Salt
15 g Sugar

I hope this clarify's things.

Posted: **Fri Sep 07, 2007 11:17 am**

Thanks
I worked mine out because some recipes I have seen asked for 20g Salt and 2g of cure#1 per Kilo (i.e. I could just use the Poekelsalz without any additional salt as shown in your calc ~ 22.2g). However your recipe shows a recommendation of 30g Salt per kilo which was in fact the ratio I was using for a purely Salt/Brown sugar dry cure

Posted: **Mon Jun 06, 2011 8:37 am**

Oddley wrote:I can only give this from a personal point of view.

For my bacon cure I like to use:

1 Kg Pork
Nitrite 200 mg/Kg
3 % Salt
1.5 % Sugar

Too work out the right amount of Poekelsalz at 0.9% Nitrite, use the following formula.

mg/Kg Nitrite * 100 * Weight Meat
---------------------------------------- = Grams Premixed Cure
% Nitrite in mix * 1000000

Therefore:

200 * 100 * 1000
------------------------- = 22.22 g
0.9 * 1000000

As you can see, the Poekelsalz at 0.9% and 22.22 g, will give 200 mg/Kg of Nitrite. Therefore will also give 22.02 g salt. If we follow the recipe above, we need total salt of 30 g, so we take the salt from the Poekelsalz away from the total salt.

30 - 22.02 = 7.98 g

So the recipe above would read:

1 Kg Pork
22.22 g Poekelsalz at 0.9% Nitrite
7.98 g Salt
15 g Sugar

I hope this clarify's things.

You are my man, can you please help me too. I am in the same situation the other way around, I have recipes what require a nitrate % of 0.5 and I am having kwikurit what has a % of nitrate of 11%, can you please help me with a convertion from 11% into 0.4/0.5% I have recipes what require 10 up to 14 gram of 0.5& poekelsalz.

Thanks

Posted: **Mon Jun 06, 2011 3:24 pm**

Hi

I hope I'm reading this correctly. You have a recipe which uses a curing salt with 0.5% nitrite but the curing salt that you have is 11% nitrite?

If this is the case just divide the amount of cure in the recipe by 22 to give the amount you need to use.

You will then need to increase the salt (to replace the salt in the 0.5% cure). The amount to use can be calculated (roughly) by taking the amount of 11% cure used from the amount of 0.5% cure in the recipe and adding the resulting amount of salt.

So for a recipe using 11gm of 0.5% cure, use 11/22=0.545gm of 11% cure. Add 11-0.545=10.454gm of additional salt (this figure for the salt isn't 100% accurate but is near enough as to make no difference)

I hope this helps.

Phil

Posted: **Tue Jun 07, 2011 12:16 am**

Thanks Phil. will try it out

Sausage cook

Posted: **Tue Jun 07, 2011 12:21 am**

Sorry Phil, where do you get the 22 from?

Cheers

Posted: **Tue Jun 07, 2011 9:21 am**

11 divided by 0.5=22

Jim

Posted: **Wed Jun 08, 2011 4:34 am**

thanks

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newby - dry cure bacon

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