If a manufacturer claims that cure #1 is 6.25% nitrite in a package mixed with salt, then how can we be sure that every gram we take out is exactly 93.75% salt and 6.25% nitrite. There must be an assumption level built on statistical evidence which we assume is correct, otherwise we would have no confidence in using cure.
Unfortunately you cannot know with absolute certainty as any simple mixture of salts, no matter how well mixed or how fine it is powdered, is likely to have slight mixture variations. If made by a reputable cure manufacturer they will have several samples analysed from each batch to ensure that the batch is as homogeneous as possible. Mostly we just take their assurances that their product is what it claims to be - although if you wanted to check, their batch test results should be available if you ask to see them. I do ask for (and get) the analysis certificates from the suppliers I use in the UK. Wherever you have a mix of salts like this you are always going to get statistical variation between samples but so long as the variation is within acceptable limits then there is not a problem.If it's real Cure #1 made by the process first invented and patented by Karl Max Seifert and subsequently improved by Griffith Laboratories, it's a homogeneous product that can't separate.
Have followed this thread with a great deal of interest subsequent to having quite possibly the best bacon we ever raised rendered inedible by a local curing shop (USDA approved btw)
Now this is where it gets really contentious,
Pops brine according to the DigginDogFarm calculator contains approx, 20 PPM sodium nitrite, however the high level of sugar may mitigate the low PPM (more research needed).
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I think you need to recalculate Pop's brine Ppm nitrite concentration.... Perhaps long hand....
Pops brine is ~180280 Ppm, depending on what size the TBS. is....
There I go again.... one more error today.....
Pops brine itself starts off being 281 mg/litre and so depending on your calculation for determining Ppm then the Ppm will be somewhere in that region.Now this is where it gets really contentious,
Pops brine according to the DigginDogFarm calculator contains approx, 20 PPM sodium nitrite, however the high level of sugar may mitigate the low PPM (more research needed).
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I think you need to recalculate Pop's brine Ppm nitrite concentration.... Perhaps long hand....
Pops brine is ~180 Ppm, depending on what size the TBS. is....
The periodic weighing of the meat to determine brine take up was mentioned by DDF in the Prague Powder thread and weight increase is alluded to as being the way of calculating % take up in the USDA Processing Inspectors' Calculations Handbook. This is fine so long as you accept that the only Nitrite take up will be as a result of the weight increase - and that there is no equilibrium take up taking place as well.
Wade,
A method meet the percent addition you prefer for a particular product would be to periodically remove and weigh the product as it is soaking in a properly formulated brine solution. For example, when a 10 lb. green weight bacon weighs 11 pounds remove it from the curing solution.
If your bacon brine has been accurately calculated and formulated for a certain safe PPM of sodium nitrite you can be confident your bacon won't harm anyone. The USDA requires 120 PPM for immersion cured bacon, personally I would stick with the government level, better to err in the direction of safety.
Hams at 20% addition the cure would obviously require less sodium nitrite as a percentage of the curing brine.
I am not sure how you got your numbers. Pops brine says 1tbs of brine /gallon of water. How do you plan to cure 100lbs of meat in 1 gallon of brine?Respectfully Dave,
"depending on what size the TBS. is...." ????
Perhaps I missed the humor,
180 PPM will take one giant sized tablespoon, Dave.
Here are the calculations another way: (100 pounds green meat, 45400 grams)
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I think you need to read the threads in full. This is EXACTLY what I am skeptical about. There appear to be two "accepted" methods of calculating immersion brine uptake on here that appear to use the same physical method - but which use brine with Nitrite concentrations an order of magnitude apart. There are staunch supporters of both methods on here that claim that one or the other method produces an end result that is safe and within the guidelines. I cannot see how both can do this, however I do not have sufficient evidence to know whether one or the other is correct.
I thought that also until he replied to my post.
I am not sure what your purpose is? To stop Wade from finishing his experiment?