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  1. W

    Achieving 3% Brine, equalibrium method, immersed brisket, corned beef

    Thank you. That's very helpful. I did the calculations that way. I like my less complicated spreadsheet which is easier to check. But throwing out the whole "meat is 70% water" thing and just using the weight of the meat in grams means that the "salt to add" calculation changes from...
  2. W

    Achieving 3% Brine, equalibrium method, immersed brisket, corned beef

    I want to cure meat, such as a brisket, for corned beef. I want to achieve a NaCl solution using equalibrium brining (meat fully immersed in the brine). I would like to assume the meat is 70% water and include that in the water calculation. But maybe I'll stop doing that. A 10 pound brisket =...
  3. W

    Now THATS's a Sausage Stuffer

    Screenshot of old equipment in a vido tour of the Pick Szalami factory in Szeged, Hungary. One site said that the Pick Szalami was stuffed into horse intestine.
  4. W

    Cheap container

    Coleman Party Stacker. I used a hole saw, but then cut it to the edges, for a U shaped hole. Now I can remove the cover and the SV stays in place. Some postings I found online said that you don't want whole thing (water container, container cover, and sous vide device) to be completely sealed...
  5. W

    Brine too Salty, I have to dilute it

    The DaveOMak tab is the one to look at, but if you scroll down in the above spreadsheet you'll find it also has a Diluting.too.Salty.Solution tab.
  6. W

    Brine too Salty, I have to dilute it

    I'm using a spreadsheet to calculate amount of salt to add to brine. This takes into account I set target salt solution, usually to 3% I enter the weight of the meat in pounds (this gets converged to grams) I enter the amount of water I will add. I like to use a wet brine because it makes so...
  7. W

    Brine curing

    . deleted by original poster
  8. W

    Brine curing

    That's exactly the question I wanted an answer for. I see online there are salometers/hydrometers, some with a 0-26 scale and some with a 0-100 scale. I am using this to measure brine (salt dissolved in water). As I understand it, the water is saturated (max amount of salt dissolved) at...
  9. W

    Mystery of Cold Smoking by Marianski, Stanley; Marianski, Adam.

    This is a tricky one to figure out. Ultimately, it comes down to what is the risk level you are comfortable with, and what safety measures can you take to minimize / manage the risk. One source I checked said that people with a "compromised" immune system should avoid cold smoked fish. They...
  10. W

    Spreadsheets for Curing Meat, Science

    Wow, that's amazing, thank you!
  11. W

    Mystery of Cold Smoking by Marianski, Stanley; Marianski, Adam.

    At least he can get some accurate scientific information by talking to his wife, a "very high ranking food safety expert for the FDA. A Ph.D." .
  12. W

    Mystery of Cold Smoking by Marianski, Stanley; Marianski, Adam.

    Yes, and Meathead Goldwyn says it's completely safe too, aside from the dangers of botulism, listeria, and parasites. :emoji_laughing:
  13. W

    Mystery of Cold Smoking by Marianski, Stanley; Marianski, Adam.

    This article, "Cold Smoking Meats: Don't Do It, by Meathead Goldwyn" https://amazingribs.com/more-technique-and-science/safety-and-health/cold-smoking-meats-dont-do-it Has me thinking that the only way to safely cold smoke to run smoke into a refrigerator, like this guy. He's cold smoking at...
  14. W

    Spreadsheets for Curing Meat, Science

    Should the same ratios be used for curing fish, such as cold smoked salmon? Meaning the ratios of fish : salt : Cure #1
  15. W

    Spreadsheets for Curing Meat, Science

    I guess you're saying that Cure #1 is mostly salt, so "How much salt to add" = "Salt" + "Cure #1". Conversely, If I don't count "Cure #1" as part of the salt, then my meat may come out too salty. "Instacure 1 contains 6.25% sodium nitrite and 93.75% salt." https://tinyurl.com/mn6dfn9 I...
  16. W

    Spreadsheets for Curing Meat, Science

    Please send me, or post your Python code. Yes, please list the formulas here.
  17. W

    Spreadsheets for Curing Meat, Science

    Do you recommend a 2% solution for curing most meats and fish? I see many percents thrown around. But it seems like they often "over-salt" because of inexact recipes. I'm fine doing a 2% or 3% wet cure overnight and then doing a refrigerator-dry for an additional 12-24 hours. One online...
  18. W

    Spreadsheets for Curing Meat, Science

    View spreadsheet in progress here. View only. Note: It's cool that when I past the link to the Google Sheet here it is embedded in the forum post and it automatically updates when I update the Google Sheet.
  19. W

    Spreadsheets for Curing Meat, Science

    Thanks, I revised my formulas now Corned Beef Calculations Formulas Meat_Weight_Pounds 10 Meat_Weight_Grams =B2*453.5924 Water_in_Meat =B3*0.7 Water_to_add_mL 1000 Total_Water =SUM(B3:B5) Total_Salt_Needed =Meat_Weight_Grams+Water_to_add_mL*0.03 Pink_Salt_Needed...
  20. W

    Spreadsheets for Curing Meat, Science

    I'm looking for a more scientific and numbers based approach. First of all, by listing all recipes in grams, which makes conversion to percentages easy. I wish more sources would do this. My "recipe formulas" are based on Ruhlman's. http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/...
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