My previous statement was wrong. here is what I could find. Hopefully this will help.Brine with Nitrates/NitritesThe USA regulations permit the following amounts of nitrates/nitrites for wet cure:7 lbs. of sodium or potassium nitrate (saltpeter) to 100 gallon pickle2 lbs. of sodium or potassium nitrite to 100 gallon pickle @ 10 % pump level.To stay within established nitrite limits (200 ppm) our brine looks as follows:1 gal of water, 5 oz Cure 1 (144 g = 0.31 lb) which corresponds to 1 gal of water and 8 flat Tablespoons of Cure 1.If we used only 5 oz of Cure 1 (there is 93.75 % salt in it) and 1 gal of water it will give us 14 degree brine which is an approximate strength of seawater. This is too weak a brine for any practical purpose and more salt has to be added.
The first question to be answered is whether Cure 1 will be used. If you are going to smoke or cook your meats at 190°F or higher you don’t need to worry about botulism (food poisoning). Remember that nitrates/nitrites (Cure 1 and Cure 2) besides preventing botulism impart a characteristic flavor and color associated with smoked meats. The amount of Cure 1 always stays the same (5 oz or 144 g or 8 Tbs) at different brine strengths as long as 1 gallon of water is used and conforms to the government established 200 ppm maximum limit. By using the above table you can not only control yourself making the brine but you can check whether other recipes conform to the government standards. You should be aware that the table is for maximum amount of nitrites (Cure 1) in the brine.The easiest way to make a curing solution (water, salt, nitrite) is to add 5 oz Cure 1 to one gallon of water and then add more salt until the desired salinometer reading (brine strength) is obtained.
Bear in mind that when you add Cure 1 to your solution (it contains 93.75 % salt) you will be changing the strength of the brine, especially at higher degrees. Simply subtract this amount from the salt given by the tables. The amount of Cure 1 that we add to 1 gal of water remains the same (144 g = 0.31 lb) regardless of the strength of the brine we are making.
For example, to make 60 degree brine Column 3 asks for 1.567 lbs of salt to be added to 1 gallon of water. But because we are adding 0.31 lb (144 g) of salt that is inside of Cure 1, we have to subtract that from the salt the table calls for. The result is: 1.567 - 0.310 = 1.257. To make 1 gal 60 degree brine with nitrite we need:
0.310 lb (144 g or 5 oz) of Cure 1
1.257 lb of salt
1 gal of water
And if we need 5 gallons of the above brine, we simply multiply all ingredients by 5.
this was found at wedlinydomowe.com ^^
and this was taken from Butcher-PackerAll pink tinted cures have the same sodium nitrite concentration, which is 6.25%
. Prague Powder # 1, Insta-Cure, Modern Cure are all the same. The pink color is not what gives the meat a reddish hue - that is done by the curing process. Using DQ CURE, your sausage will be ready to cook or smoke as soon as you have it stuffed (there is no need to wait). When used in a brine solution, the reason for allowing the product to set for 24 hours is to make sure that all of the curing compounds have had a chance to be distributed evenly into the meat. After the meat has been cured and cooked, it will have a longer shelf life than uncured cooked meat. Use 4 oz per 100 lb.