SamfFor,
Sounds good!
Please let us know when it becomes available....and welcome to SMF!!!
~Martin
Sounds good!
Please let us know when it becomes available....and welcome to SMF!!!
~Martin
do I mix up the brine with cure and then take the 10% to be injected from that amount
Thanks Dave. I've spent a lot of time reading about this brine and no where did I see a mention of a maximum amount of brine per lb of meat. Posts only say to make sure the meat is covered so that's what I did. I also have 7.5 lbs of poultry breast in this 3 gallons of brine but that is still not within the 1 gallon max to 10 lbs. Calculator shows 265 ppm nitrite for all that meat which is significantly over the 200 ppm allowable.
Any suggestions?
Even keeping the 1 gallon limit to 10 lbs of meat and 1 oz cure #1 in that gallon gives over 200 ppm nitrite. This bugs me and I'm glad I found this calculator eventually. Hopefully I can salvage this 22 lbs of meat somehow.
Pops brine is close, very close to what folks need to cure stuff... If you read some of the recipes on the net for curing, they would scare you... Pops recipe is for folks that want to cure a couple chickens, turkey, pork butt, slab of bacon etc. and anything else a first timer would want to cure...
Also, I may have missed it but do you subtract the weight of bone for this calculator?
Ok Dave, thanks for holding my hand through this, I appreciate it. I did have the water included but what I didn't realize was that the in-going nitrite in the equalization curing brine won't equal the finished ppm in the meat. I stumbled upon the immersion cure lab analysis thread (http://www.smokingmeatforums.com/t/181560/immersion-bacon-curing-lab-test-results) and it gave me some info I was looking for. 252 ppm nitrite in the brine initially but only 86 ppm in the pork belly after 14 days for Pop's brine. Now what I'm wondering is if the nitrite take-up is the same for chicken/turkey/goat, etc, as it is for pork? I found some nitrite test strips but they only go up to 80 ppm. It might be possible to use those strips if the sample was diluted 2:1, depending on the concentration. The only other way to measure that I've found requires a spectrophotometer which I don't happen to have at home.Pops brine is close, very close to what folks need to cure stuff... If you read some of the recipes on the net for curing, they would scare you... Pops recipe is for folks that want to cure a couple chickens, turkey, pork butt, slab of bacon etc. and anything else a first timer would want to cure...
The results of anything you would cure in there are "safe enough" compared to other recipes.. Nothing in there will hurt you.... But like I said, if you find a recipe, don't change it....
A level TBS in one gallon is......... 8.3#'s water + 10 #'s of meat is not out of limits... you must have forgotten to add the weight of the water ... Even keeping the 1 gallon limit to 10 lbs of meat and 1 oz cure #1 in that gallon gives over 200 ppm nitrite. .... Pops recipe is a good, safe recipe....
As a general rule, 120-200 Ppm is acceptable for ingoing nitrite... skin and bones don't add a significant change in the calculation, unless you are controlled by the government... The government will not allow Morton's Tender Quick to be used in bacon or any ready to eat meats.... because of the nitrate in it... but it's allowed to be used by the general public.... go figure... and calculations must be changed when curing bacon if the skin is left on...
http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine
When using this calculator, you get your accurate weight of meat, work the calculator magic, mix the cure, sugar, and salt until well mixed and the cure is distributed evenly throughout, then just rub the cure mixture onto the bacon and then into a bag to cure for several days?
Regarding the salt and sugar, we're talking plain table salt or koshar salt and white or brown sugar, correct?