I have been making sausage for many years and have been using 1 tsp (I go buy weight) per 5 pounds of meat wich gives 156 PPM concentration.
The processing inspectors calculations handbook www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf states The agency requires a Minimum of 120 PPM of ingoing nitrite in all cured "Keep Refrigerated" products.
The Minimum 120 PPM can be use for Comminuted Products as well as Dry Rubbed Bacon Cures (not to get confused with true Dry Cures for ham etc. which is another topic).
I would like to reduce the amount of nitrite even below the 120 PPM if possible but remain Safe.
Using the lower limit of nitrite do any of you notice a better quality/tasting end product?
When using the lower PPM limit for sausage are there any other precautions that need adhered to?
When curing bacon with the lower PPM limit do you still follow the 1/2 inch per day + 2 day rule for cure time?
Also I am getting ready to make some BBB and would like a recommend % of salt and sugar to start with? This will be my first attempt at bacon. I don't like it too salty and no sweetness at all, just nice and savory.
Thanks,
Troy
The processing inspectors calculations handbook www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf states The agency requires a Minimum of 120 PPM of ingoing nitrite in all cured "Keep Refrigerated" products.
The Minimum 120 PPM can be use for Comminuted Products as well as Dry Rubbed Bacon Cures (not to get confused with true Dry Cures for ham etc. which is another topic).
I would like to reduce the amount of nitrite even below the 120 PPM if possible but remain Safe.
Using the lower limit of nitrite do any of you notice a better quality/tasting end product?
When using the lower PPM limit for sausage are there any other precautions that need adhered to?
When curing bacon with the lower PPM limit do you still follow the 1/2 inch per day + 2 day rule for cure time?
Also I am getting ready to make some BBB and would like a recommend % of salt and sugar to start with? This will be my first attempt at bacon. I don't like it too salty and no sweetness at all, just nice and savory.
Thanks,
Troy
