I'm brand new to this whole topic and have been trying to educate myself. I've read multiple threads about Pop's brine. My plan is to use that as a base to make corned beef. The only change will be the addition of the spices for corned beef (e.g. allspice). After all St Paddy's day is almost upon us.
Where my question is originating, is that I'm also reading "Home production of Quality Meats and Sausages" by the Marianski's. In the section on Immersed, Pumped and Massaged Products, they are recommending 6 TBSP (4.2 oz, 120g) of Cure #1 per gallon of water for a brine for corned beef. I understand that this would give you the MAXIMUM limit of 200 ppm of nitrite. They then go on to say that while there is a maximum specified limit, there is no specified minimum limit. They state "It has been accepted that a minimum of 40-50 ppm of nitrite is needed for any meaningful curing."
Am I correct in my belief that using Pop's brine recipe with 1 TBSP of Cure #1 per gallon of water, I'd have 33.33 ppm of nitrite in the brine? I'm not doubting that Pop's brine is great, based on all the testimonials on this site. What I'm trying to understand is why one source says 40 ppm and another says 33 ppm?
I know Pop's recipe is based on years of experience. Is it just an issue of different experiences? Is it that 33.33 is close enough to 40? Given the possibilities for negative consequences with too much cure, I'm happy to err on the low side. I just would like to understand the "why"?
Thanks for you thoughts.