FDA Processors calcs.Is method one viable for home curers.

Air dried cured Meat Techniques

Postby NCPaul » Tue Nov 17, 2009 11:07 am

Since you weren't here when I did this - I brought the brine to a boil then cooled it in an ice bath before adding the pink salt. This led to a loss of 32 g water.
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Postby Oddley » Tue Nov 17, 2009 1:40 pm

NCPaul, mmm interesting a drop in brine salt of 3.62% in 48 hours. nice work NCPaul.. :D
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Postby NCPaul » Wed Nov 18, 2009 12:15 am

After 72 hours the brine was 6.42 % NaCl. The raw (green) meat block gave us 0.17 % NaCl. This agreed with the nutritional analysis of 75 mg of sodium per 4 oz. serving size (0.075/112 X 58.5/23 X100), which is good news (my meat in the blender trick seemed to work :) ).
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Postby NCPaul » Wed Nov 18, 2009 12:24 am

Image
This is the autotitrator we use for the % NaCl analysis, if you had one of these in your kitchen it would have some real "bling". :)
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Postby NCPaul » Wed Nov 18, 2009 7:11 pm

96 hrs. 6.07 % NaCl in the brine

96 hrs. 90.220 % water in the brine

The meat weighted 1252g.
Last edited by NCPaul on Thu Nov 19, 2009 12:37 am, edited 1 time in total.
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Postby Oddley » Wed Nov 18, 2009 7:51 pm

Whats that about 4.33% meat pickup. Nice one.. :D
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Postby NCPaul » Thu Nov 19, 2009 7:38 pm

Oddley - I have some calculations in Excel, would it be possible for you to please review them and post them in an organized format?
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Postby Oddley » Thu Nov 19, 2009 10:40 pm

NCPaul, I'm terribly sorry. I have another project on the go at the moment that is monopolizing my time. There are others on here, good with maths and excel who may help.
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Postby NCPaul » Thu Nov 19, 2009 11:28 pm

I understand completely. I will post them as best I can tomorrow. They are much easier to see in Excel (especially if you have bifocals :) ).
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Postby wheels » Fri Nov 20, 2009 2:14 am

If I'm allowed up, I will be happy to help - but can't make any promises until the nurse has been.

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Postby NCPaul » Fri Nov 20, 2009 2:36 pm

Thank you for your kind offer Phil, I will put the numbers in; please feel free to edit them into a format that can be understood easily. I'm used to working with tables.
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Postby wheels » Fri Nov 20, 2009 3:17 pm

I'll do what I can.

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Postby NCPaul » Fri Nov 20, 2009 4:14 pm

The data so far:

% NaCl
Water (city) 0.0016
Meat (before cure) 0.17

Brine
Time (hrs) % NaCl % Water
0 10.57
12 8.32
24 7.73
48 6.95
72 6.42
96 6.07 90.22


Brine Meat
wt g wt g
Water 509.09 Meat 1200
NaCl 60.02 (NaCl) 2.04
Sugar 30.00
NaNO2 1.0

Water 32.3 (boiling)

wt fraction
Water 476.8 0.8397
NaCl 60.02 0.1057
Sugar 30.00 0.0528
NaNO2 1.0 0.00176
567.8

Samples 12

NaCl, Sugar & NaNO2 move in proportion

Samples
Weight g % NaCl NaCl Sugar NaNO2 Water
2 10.57 0.21
2 8.32 0.17
2 7.73 0.15
2 6.95 0.14
2 6.42 0.13
2 6.07 0.12
0.92 0.46 0.015 10.6



Water 466.2 0.8387
NaCl 59.1 0.1063
Sugar 29.5 0.0531
NaNO2 0.985 0.00177
555.84

Weight change (96hr) 52 52

Total brine weight 503.84

0.9022 Water 454.6 0.902 Water 11.7
0.0607 NaCl 30.6 0.0607 NaCl 28.5
*Sugar 18.3 0.363 Sugar 11.2
NaNO2 0.51 0.00101 NaNO2 0.48
504 (400 ppm)

*Sugar lags behind? Had to add 3g back to brine.
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Postby wheels » Fri Nov 20, 2009 5:09 pm

NCPaul

You mention having this as an excel spreadsheet. To save me having to type it all out could you save it as a .xls file (I'm on excel 2000 - if yours in more uptodate maybe save it as a tab delimited text file as well to be on the safe side, I don't know how backward compatible excel is) and send it to me if I PM you my email?

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Postby NCPaul » Fri Nov 20, 2009 5:42 pm

PM sent, thanks Phil
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