Saltpetre question?

Air dried cured Meat Techniques

Saltpetre question?

Postby ped » Mon May 26, 2014 4:24 pm

0.03% of meat weight or salt weight?
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Re: Saltpetre question?

Postby wheels » Mon May 26, 2014 6:27 pm

For EU standards of 150mg/kg it's 0.015% of meat weight - 0.15gm per kg.

HTH

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Re: Saltpetre question?

Postby ped » Tue May 27, 2014 7:23 am

And agin Phil, thank you, this is the tiniest of amounts how does it get distributed evenly throughout a salami mix do you think?
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Re: Saltpetre question?

Postby BriCan » Tue May 27, 2014 7:38 am

what is your total meat weight??
But what do I know
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Re: Saltpetre question?

Postby ped » Tue May 27, 2014 9:15 am

I don't have one Robert but as a percentage of total weight this seems miniscule and I wondered how it can be mixed thoroughly enough?
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Re: Saltpetre question?

Postby wheels » Tue May 27, 2014 10:20 am

Mix it with any liquid is the best way.

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Re: Saltpetre question?

Postby divani » Wed May 28, 2014 6:22 pm

wheels wrote:Mix it with any liquid is the best way.

Phil


With such small amounts which are difficult to weight I usually add a larger quantity to the liquid and add it to the meat. In your case and according to Phil's percentages, for example, you could dissolve 5 grams saltpeter in one liter of water and then add 30 ml of the solution per kg of meat.
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Re: Saltpetre question?

Postby ped » Thu May 29, 2014 8:31 am

Now there's a good idea divani, why didn't I think of that...oh I know :oops:
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Re: Saltpetre question?

Postby divani » Thu May 29, 2014 11:55 am

Don't worry Ped, I did not think of that myself either, that is something I have learned in the Pizzamaking forum, for measuring small amounts of yeast.
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