Morning Frank..... well I apologize for the long winded explanation.... sometimes I get lost in explaining stuff, trying to be thorough... Just the way I am....

*BORING*.... You can skip all the BS and go the the #### line at the bottom ..... that's where my summation is....

If 1 tsp cures 5#'s at 156 Ppm then 1/2 tsp cures 2.5 #'s at 156 Ppm.......

since you (were planning to) cured 2.4 #'s with 1/2 tsp., 2.5# / 2.4# = 1.04 times the recommended amount of cure.... X the 156 Ppm expected at the recommended weight... your batch would have been 162.5 Ppm.....

Then you added water etc. bringing the new total weight up to 4.1 #'s

And you left the cure amount at 1/2 tsp......

If I/2 tsp. makes 156 Ppm nitrite using 2.5 #'s water, meat, sugar spices etc.....

4.1 #'s of product using 1/2 tsp. cure #1.... we need to figure out what that Ppm nitrite is...

We are diluting the original cure amount by 2.5# / 4.1#.= 0.61.... or 61% so.... 0.61 x 156 Ppm = 95 Ppm nitrite in the 4.1# mix...

Another way to look at it..... 4.1# / 2.5# = 1.64.... or we used 164% of the recommended amount for the cure#1 we originally had... represented by these numbers... 156 Ppm / 1.64 = 95 ppm

This krap can get soooooooooo confusing..... fortunately math came very easy for me..... Heck, I flunked ART class .... now tell me.... how can you flunk ART.... I got a 5 hour F in 1967..... if you are near my age, you darn well know what a 5 hour F can do in college.....

I got this letter..... Dave..... Head straight to the ARMY physical induction center in Seattle.... Do not pass GO.... Do Not collect $200.......

Soooooo, you know how important it was, to me, to pass ART.... I still got an F......

One thing that makes all this cure krap easier, is to convert everything to metric..... grams etc.... it may take a day or two to get the basics but after that........ easy peasy....

Metric explanation....

You start with 4.1 #'s of something.... you want it to be 156 Ppm nitrite... 4.1 # x 454 grams/# = 1861 grams of something...

1861 x .000156 = 0.29 grams of nitrite

Cure #1 is 6.25% nitrite..... 0.29 / .0625 = 4.6 grams of cure #1 to equal the correct amount of cure #1.... That works out to 1.12 grams of cure #1 per pound of stuff....

Since brined/massaged meats etc. , according to the USDA, the acceptable levels for INGOING nitrite is between 100-200 Ppm nitrite..... (if you read between the lines) ...... 1 gram of cure #1 per pound of meat, falls perfectly between these numbers and you can quit calculating now...

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Using 1 gram of cure #1, per pound of something, approximately equals 137 Ppm nitrite.... Perfect for most stuff we do here... It's acceptable... healthy... safe.... and ends one heck of a lot of frustration.... a darn site better than measuring spoons....

So.... get a grams scale... one that reads to 0.1 or better 0.01 grams and get some calibration weights.... below are examples of scales and calibration weights available also.... there are others......

For safety reasons, when curing food, a good scale or two is recommended....

http://www.amazon.com/American-Weigh-Signature-AWS-100-Digital/dp/B0012LOQUQ/ref=sr_1_3?ie=UTF8&qid=1385637869&sr=8-3&keywords=grams+scale+digital
http://www.amazon.com/US-Balance-Digital-Scales-Silver/dp/B00123AVTO/ref=sr_1_9?ie=UTF8&qid=1385637869&sr=8-9&keywords=grams+scale+digitalEdited by DaveOmak - 11/28/13 at 4:08am