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Recent content by warston

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  1. warston

    Universal Cure Calculator.........

    thanks Martin , as always fast to reply and helpful !! ya i'm doing wt cure ( brine) not dry mix so i would enter both eight : meat+water
  2. warston

    Universal Cure Calculator.........

    Thanks Martine ! i just asked something in the post before of this, i would like to know if in the first column of the brine calculator , should we put the green weight of meat + the water volume ? or just the weight of the meat ?
  3. warston

    Universal Cure Calculator.........

    double post ..
  4. warston

    Universal Cure Calculator.........

    sorry to knock on an old topic, but i'm new and i would like to ask something: i got a piece of pork leg 3500 grams and i would like to cure it to seems something like Jambon de paris  what i understood that i have to add water 50% of the meat weight , and then put the green weight of meat +...
  5. warston

    Ham Curing ingredient's amounts ?!

    ..
  6. warston

    Ham Curing ingredient's amounts ?!

    ? any thing was written by you Dave ?
  7. warston

    Ham Curing ingredient's amounts ?!

    and i would like to shrare this calculations with you and plz share your opinion  the regulation of the USDA FSIS : Nitrate in Regulations 7 lb to 100 gal pickle at 10% pump 1 LB = 0.453 grams 1 US gal = 3.78541 so     7 X 0.453 = 3171 GRAMS of Pure Nitrate for  (100 gl X 3.785) = 378.5...
  8. warston

    Ham Curing ingredient's amounts ?!

    ThanksMartin, but when i try to see what pink salt consisted from it was very simple ! look at this : http://www.gourmetsleuth.com/Dictionary/C/Curing-salts-6056.aspx high grade salt + sugar + Nitrate + Nitrite !! and watch this info, i guess it's really good :   Nitrate Safety Concerns There...
  9. warston

    Ham Curing ingredient's amounts ?!

    nitrite ? i heard that nitrite is dangerous than nitrate ! as the USAD put a calculation of: Nitrate x % pump lvl % 1000000 / brine = 200 ppm as a standard , but i'm much confused to calculate it becuase it's with pounds and Oz ( we use grams and litters) although i transferred to my units ...
  10. warston

    Ham Curing ingredient's amounts ?!

    ya this is the point .. because im unable to find the pink salt and i got Pure nitrate ..
  11. warston

    Ham Curing ingredient's amounts ?!

    hey Dave thanks for replying ! this is the case :  i'm living in SriLanka and here i can't find Cure#1 or #2 i wanted to cure 1KG of  Pork Loin and i got some recipes but i'm not sure about the amounts , so please i would like u to help me out for this if it's possible.. so for 1 kilo of...
  12. warston

    Ham Curing ingredient's amounts ?!

    is not that the USAD forced using the ascorbite to avoid the react of the nitrate with the meat that would result in carcinogen elements ? and thanks for mentioning the connection of the country , but what did u meant by it would be over curing ? is it for the cause of i'm in hot weather...
  13. warston

    Ham Curing ingredient's amounts ?!

    sorry  i 4got to mention that i'm using Pork Loin due to the reason that i don't have good pump injector to inject the meat next to bone parts .. phosphat is not to flavour but as i said to keep the colour instead of vanishing with the time , and MORE important to keep the juice of the meat ...
  14. warston

    Ham Curing ingredient's amounts ?!

    Hey Diggy thanks for posting on this thread really ! if your read over many forums about the risk of the phosphate, it's exactly the same of Nitrate and Nitrite, dangerous if it's excess .. STILL it's very acceptable in small amount as it helps to keep the color of the meat and the most...
  15. warston

    Ham Curing ingredient's amounts ?!

    Thanks Scarbelly appreciate it ! i did post there and update my profile :)
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