Site cure #2 and Parma cure query

[georgem]

Hello

Just joined and before doing anything with the cures mentioned I need to ask for guidance

Cure 2 from the site has 9% less Nitrite and nitrate than the usual cure 2 (if i did my arithmetic right) so does that mean I use 9% more of the site's cure 2. ie From jasonmolinari's site he uses .25% of cure 2 for pancetta/prosciutto. I am thinking that the equivalent for site cure is .2725% (to be pedantic).

second part of the qustion is that the instruction on the label says "normal use is 2 grammes per 2 kilos of meat which is .001%. This is a big difference. I would appreciate clarification


re Parma cure

I was not expecting rock salt and am concerned about settlement of the finer ingredients. I was thinking of grinding it. Just wonder if anyone thinks this is not a good idea.

I am confused as to its rate of use. From the site order page it says use 80gms/kilo -8%

The label says regular pack 1 kg (which I have) should cure approximately 6 kgs of meat.

At this rate I would be using 167 gms per kilo .

Thank you

[wheels]

You are correct that the cure #2 from the site has less nitrite/nitrate than the US version - we are told that the one from the site shop has 5.669% Nitrite and 3.628% Nitrate.

To be pedantic his figures don't actually work out to the 0.25% figure he shows - it's 2.44% (3.8/1555*100). You would need 0.2694% of our cure #2 to give exactly the same Parts Per Million (PPM) Nitrite and Nitrate as this.

In this case, as fairly low levels of cure are being used (in US terms), I'd make the adjustment.

I hope this helps

Phil

Added:

Sorry, I forgot my manners - welcome to the forum by the way!

[saucisson]

Welcome The label should say 2g per kilo, which is 0.2%

It's probably worth giving the parma cure a grind if you think it's separating. As far as I'm aware the 80g per kilo is the correct figure, so you have enough to do ~ 12kg meat.

Dave

[georgem]

Many thanks.

If I live through this, I hope to visit again

apologies to thew site - the cure 2 label does say 2 gms/kilo - i misread

sorry

[wheels]

Please let us know how it turns out.

Phil

[saucisson]

Many thanks.

If I live through this, I hope to visit again

apologies to thew site - the cure 2 label does say 2 gms/kilo - i misread

sorry

No problem at all, glad to be able to help

Dave

[georgem]

Wheels Thanks

Don't want to nit pick, but being on the cautious side can you confirm:

you said use 0.2694% of the site cure/kilo but I get 0.266% small difference, but just wondering how you got that figure?

[wheels]

I only did a rough calculation and got the figure the lazy way - I put Jason's figures into my spreadsheet - noted the PPM - altered the % nitrite setting and juggled it until the PPM was the same - your figure is probably more accurate as there will be a number of 'rounded' figures combining within mine.

The method of calculation is the one in the FDA Meat Inspectors' Handbook which can be downloaded here:

http://www.fsis.usda.gov/OPPDE/rdad/FSI ... 7620-3.pdf

I hope this helps.

Phil

[georgem]

Thank you.

I will have a look.

[wheels]

You may want to read this thread:

http://forum.sausagemaking.org/viewtopic.php?t=1906

Particularly the bits about the way the formulas in the handbook treat percentages.

Phil

[georgem]

Phil

Thanks and noted.

[hotgoblin]

Hi all
have used parma cure a few times at 8% as stated on pack it worked ot ok every time
have a mutton and lamb leg on go at moment