captain wassname wrote:Warston
I have been out and about with my family for a couple of day and I am sorry that this may have been an inconvenience to you.
Page 7 of the book which you keep quoting tells how to see if a brine is in compliance IF you use a 10%pump.
Nowhere in the book does it say a 10% is compulsory or even preferred.
You say that you trust me but you chose to ignore my advice
the answer to the question regarding the nitrate level of your piece of meat is that with a pure nitrate cure of this type you need to contact the FDA to see if they would treat this as bacon or ham.
Had you had said when you first posted that you needed to be in compliance with US limits rather than EU limits then I would not have responded.
Phil has already explained that nitrate needs time, again you would need to contact the FDA as to why their levels are different to the EU
Im not happy with 320 ppm of nitrite in a 1 kilo piece of pork for this type of meat which is to be cooked immediately.
Where did you get the ascorbic and the sodium tripolysulphate.
thanks for responding Jim
i didn't know that the guys here following the EU standards ! and i didn't know that your standards are different from the USA !
but it's really a big concern if you are saying that 320 ppm is something to dump, whether the FDA saying 700 ppm !!!
i agree with you that the 10% in page 10 was not standard ( means should not more or less ) but it was as an example, and i have been reading many recipes and all they pump with 10, so that's 2 issues made me confused about what u said and what a gov standards decrees say ! but i trusted and still trust you because you guys has done many hams but i didn't done even 1
as i said , i have been cheated and given baking soda ( becoz i don't know how the nitrate looks like !) so any suggestion what can be done with the meat to dry it or something ? or i still have to dump it ?
the Ascorbic i got it from a very big powder suppliers
and the Tripolyphosphat from a chimichal shops who does all kind of chimerical powders