Newbie here. Really, really, really, don't want to beat this dead horse any more. But I gotta. (where's my whip?)
I have read these forums until my eyes crossed. Thanks to all who take the time to help to keep the virgin meat curers (myself included) from killing themselves and their families with sodium nitrite!
I love the digging dog calculator too. But I may have made a mistake
My questions are
Am I correct in thinking that when using prague powder #1
I should shoot for the following PPM's?
Pork bellies, skin off, dry cure = 200ppm ( I used 156) still worked. was this unsafe? or middle of the road?
Pork bellies, skin off, wet cure = 120ppm
Sausages and meat with fat = 156ppm
BBB and CB would also be = 156ppm Is this correct?
I use the DD calculator and two digital scales. One for the cure,salt,sugar etc that reads in 1/10 gm. and a larger one for the meat, I think it goes 11kilo's or so by whole grams.
I have looked for a fact sheet/ list on nitrite ppm's from the USDA but didn't find anything to my liking.
I want to remain within the lower ends of the safe guidelines as opposed to hitting the max ppm
Great forum! Thank you.