Curing Pork Loin, plz help

[warston]

Hello

my name is Roger and i'm living in SriLanka and here i can't find Cure#1 or #2

i wanted to cure 1KG of Pork Loin and i got some recipes but i'm not sure about the amounts , so please i would like u to help me out for this if it's possible..

so for 1 kilo of meat the brine will be 40% , so we are speaking about 400 milliliter and to have SAL 60 then it will need like 150 grams of josher salt

but now here we go .. i got PURE WHITE nitrate ( no nitrite becoz not drying cure)

my questions are:

1- how many grams i need to add to this brine ?
2- i got sodium tripolypshophate for keeping the meat juicu and color, how many grams ?
3-how many gram ascorbite acie ( vitamin c) ?
4-how many grams suger ?

and for how many days i have to submerge the meat in the refrigerator ?

thanks and i really appreciate your help

Roger

[DanMcG]

For what it's worth , I sent Roger here from another forum because I couldn't give him good info on using straight nitrate in a recipe.
I figured you guys could set him straight

[warston]

For what it's worth , I sent Roger here from another forum because I couldn't give him good info on using straight nitrate in a recipe.
I figured you guys could set him straight

ya true

thanks Dan

[warston]

and i would like to shrare this calculations with you and plz share your opinion

the regulation of the USDA FSIS :
Nitrate in Regulations
7 lb to 100 gal pickle at 10% pump

1 LB = 0.453 grams

1 US gal = 3.78541 Liter

so 7 X 0.453 = 3171 GRAMS of Pure Nitrate for (100 gl X 3.785) = 378.5 litter

so for 1 Litter of water : 3171 / 378.5 = 8.3 grams of Pure nitrate for 1 liter

is that what the regulation was trying to say ?

[captain wassname]

I need to check a few things but I will be back to you in a few hours.
What are you making with this loin.?
the calculations are for an injected brine rather than an immersed brine

Jim

[warston]

I need to check a few things but I will be back to you in a few hours.
What are you making with this loin.?
the calculations are for an injected brine rather than an immersed brine

Jim

im doing ham with the loin Jim

and it's immersed brine + Pump 10%

[wheels]

Warston, I've PM'd in reply to your PM, but you didn't mention injection in your PM. Can you clarify please? An immersion cure is calculated differently from an injected one - the two aren't interchangeable.

To be honest, for a 1kg piece of loin I'd use a dry cure, but the choice is yours. Just let us know which it's to be, and someone will help.

Phil

[captain wassname]

Hi Roger.
Are you sure you have nitrate rather than nitrite?
If so are we looking at sodium nitrate or potassium nitrate.?
Are you certain that the product is food grade?
And lastly what sort of weighing machines have you? You need about 0.16 gms of nitrate/nitrite per kilo of meat.
For a piece of 1 kg I would not go near a straight brine or a pump and brine.
,or a dry cure
Bearing in mind that you are using pure nitrate (or nitrite) I would inject the nitrate or nitrite. This would need the exact weight of the meat.
Injection is the most accurate way
Were you drying you would need nitrate rather than nitrite.So for your needs nitrite would be better
Sorry to chuck so much at you but Its not as complicated as you may think

Jim

[fandtm666]

i just made my first ham and used this method if it helps you

http://schmidling.com/ham.htm

[wheels]

Well, you could use that, but surely not for 1kg?

I wouldn't feed it to my kids if you did!

Phil

[captain wassname]

Phil I was thinking along these lines.
A 5% pump i.e50 gms per kilo
Brine is 35 gms water (spices optional)
0.16 gms nitrate
0.4 gms sodium ascorbate
10.0gms salt
5.0 gms sugar

Mix 1750 gms water and 8gms nitrate and 20 gms sodium ascorbate

for a piece of pork up to 2 kg mix 70 gms of the above with 20 gms salt and 10 gms sugar. inject this @ 50.5 gms brine per kilo of meat.

Rub in a dry mix of 10 gms salt and 5 gms sugar per kilo of meat.Wrap in clingfilm and refridgerate in an open tupperware box for at least 14 days turning daily.
Any adjustment to salt and sugar levels to be made at the rubbing stage.
Only thing is Im not too sure about is an all nitrate cure.
Seems a bit wasteful but gives nice easy numbers

Jim

[warston]

wow ! a lot of things to say and discuss here !
first thanks to Phil and Jim for replying this !!

i will start with the first msg of Phil:

i'm sorry that i forgot to mention the pump 10% as u know i'm critically new and i didn't do my first attempt yet to do a ham

what i know is, that before immerse the Loin for some days, it's better to inject it with 10% of it's weight , so 1 kilo of meat will be 1.1 KG then immerse , is it true ?

i would like to do the brine way than drying as a first try and then later on i would like to try the dry way

but i really thank you for giving me the way in advance for drying

-------
now i will answer Jim's post :

ya im sure i'm having Nitrate not Nitrite and it's Sodium Nitrate

i heard that Nitrite is more danger than Nitrate and added at smaller amount, and according to many sites the nitrite is JUST for the Dry-Cure way, is that correct?

i don't have a sensitive scales for grams, but i would collect ALL the ingredients by grams and milligrams and go to a gold shop next to me and asking him with his scale (( it's weighing maximum 50 gram and it has 3 digits represent PARTS of the gram )) to weight what i need

again im using the pure nitrate because i don't have the pink salt of the Cure#1 in the place im living in .. and that's the main reason why i CAN'T make any thing with the DRY way :S tropical island you get the weather 360 days .. so no winter and always HOT, that's why the only option i have is the refrigerator

@phil: i PMed you with a link u have posted long time mentioning how to calculate the pure nitrite , plz can u take a look at it ? because you wrote at the end : and the same way we can calculate the nitrate. BUT i'm sorry to say that i could not understand how to do it because i'm a bit bad with calculations :S

appreciate your help guys

Thank You

[warston]

i want to inquire about something also,

according the regulation of the USDA FSIS :

Nitrate in Regulations
7 lb to 100 gal pickle at 10% pump

1 LB = 0.453 grams

1 US gal = 3.78541

so 7 X 0.453 = 3171 GRAMS of Pure Nitrate for (100 gl X 3.785) = 378.5 litter

so for 1 Litter of water : 3171 / 378.5 = 8.3 grams of Pure nitrate for 1 liter

is that what the regulation was trying to say ?



AND



when we say Pump do we mean that we pump the meat with percantage of brine and then leave it to dry ? or do we mean that we pump it then immerse it in Brine ?

Thanks Phil and other guys

[captain wassname]

Hi Roger I cant comment on the pump and immersion method as It is beyond my understanding .
You should be aware that the regulations are for industrial users who when they pump use specialised injectors and phosphate to aid liquid retention.
Nitrate is used in long term curing and nitrite is used in short term curing such as bacon and ham that is to be cooked and eaten soon after.
Nitrate breaks down into nitrite in the course of curing which is why people use cure no 2 which contains nitrite for short term protection and nitrate for the long term.
If you decide to use the pump and rub method I have suggested then by all means take the inredients to your neighbour but make sure you do the mixing at least for the nitrate and sodium ascorbate on the spot.Any attempt to pack them and take them home will inevitably lead to some loss and with such small amounts could be critical.
the cure I have given you if injected at 5% will give you a finished product which will contain 160 ppm nitrate,2% salt and 1% sugar.

[warston]

Hi Roger I cant comment on the pump and immersion method as It is beyond my understanding .
You should be aware that the regulations are for industrial users who when they pump use specialised injectors and phosphate to aid liquid retention.
Nitrate is used in long term curing and nitrite is used in short term curing such as bacon and ham that is to be cooked and eaten soon after.
Nitrate breaks down into nitrite in the course of curing which is why people use cure no 2 which contains nitrite for short term protection and nitrate for the long term.
If you decide to use the pump and rub method I have suggested then by all means take the inredients to your neighbour but make sure you do the mixing at least for the nitrate and sodium ascorbate on the spot.Any attempt to pack them and take them home will inevitably lead to some loss and with such small amounts could be critical.
the cure I have given you if injected at 5% will give you a finished product which will contain 160 ppm nitrate,2% salt and 1% sugar.

i really dono Jim ! i know that the Cure#2 is for dry way and #1 for wet way or inject, because the difference is just 1% of nitrite contained in #2

still i don't have both of them and i wish someone to answer my last 2 posts