Originally Posted by JckDanls 07
Only .85 % Sodium Nitrite (cure) according to ingredients list ? ... Thinking I would wait on using this product until I heard more about it... that's just me though...
When they say "use one package" is the package 4 pounds of cure?
From the web site it looks as if it is so on that assumption the strength of the brine would be
1 x 4 lb pack in 2 gallons of water
2 gallons = 7.56 litres = 7.56 Kg
4 lbs = 1.81 Kg
Total weight of brine = 9.37 Kg
With 0.85% Nitrite the 4 lb pack contains 0.034 lbs Nitrite = 15422 mg
15422 mg / 9.37 Kg = 1,646 mg/Kg = 1,646 Ppm
Not knowing the relative weights in the cure pack it is not possible to calculate the strengths of the salt and sugar.
Compared with Pops low salt brine (which is 255 Ppm Nitrite) this has a much higher Nitrite concentration. Pops brine however is used as an an equilibrium brine and after 14 days of immersion results in a residual Nitrite concentration of between 86 Ppm for pork loin and 100 Ppm for pork belly.
When testing a similar strength brine to the one here the equilibrium brining resulted in residual Nitrite levels of between 600-650 Ppm
It could be that they are only using 1 day per pound to only allow a %age of the available Nitrite to be taken up and not allow it to reach equilbrium. This does not sound unreasonable but I guess they would have had to determine the length of time required through testing.