There was a question about my injection not being 150 ish Ppm nitrite due the dilution of the nitrite with water, salt, sugar etc.....
Let me explain my thinking.....
I weighed the cure #1 to give 150 ish Ppm nitrite for the weight of the meat.... I'm assuming all the ingredients I injected will stay in the meat even if the liquid evaporates..... The injected ingredients will be "tied up" in the meat cells.... When water evaporates, all contaminates that were in the water will be left behind.... that is the same thing that happens when you make distilled water..... everything stays behind and pure water evaporates that can later be condensed to distilled water... I could be wrong... but look at the other methods we use to cure meat.... Other than dry brine curing, where you weigh the ingredients and rub them into the meat, this is the closest thing I could come up with that resembles an accurate way to add ingredients into a single hunk of meat...
If discussion needs to be done about this method, please start a new thread so this thread is not screwed up.... If I need to amend this thread, for food safety reasons, I will do it later.....
Dave
