Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. diggingdogfarm

    Cure uptake with immersion brining

    What was removed and in exactly what post?
  2. diggingdogfarm

    Cure uptake with immersion brining

    What government?
  3. diggingdogfarm

    spices

    Penzey's mostly.
  4. diggingdogfarm

    Wet vs dry cure

    Nope, no insight. It's all just "Hollywood."
  5. diggingdogfarm

    Sopressata..

    Lack of surface mold growth is likely due to too low a temperature and relative humidity. If your air temperature is less than 10° C, then the surface temperature of the sausage is most likely less than that due to evaporative cooling, especially if the relative humidity is low. HTH
  6. diggingdogfarm

    Cure Question

    Call High Mountain and ask!!!!
  7. diggingdogfarm

    Cure uptake with immersion brining

    I don't immersion brine cure anymore and even if I did, I have no reason to worry, I don't fear nitrite the way some folks do. If one is scared of immersion curing, then maybe the use of a cure accelerator will put one's mind at ease, maybe!!!! Or, use a different method of curing.
  8. diggingdogfarm

    Cure uptake with immersion brining

    I use 156ppm for almost everything...and I don't think twice about it. :biggrin:
  9. diggingdogfarm

    Cure uptake with immersion brining

    Depends on the belly. Weighing is the way to go.
  10. diggingdogfarm

    Cure uptake with immersion brining

    That depends on lot of different factors....concentration of the brine, temperature, composition of the piece of meat and how it's cut, etc.
  11. diggingdogfarm

    Cure uptake with immersion brining

    There's a lot to this Wade, and yes, it's certainly possible that more than 200ppm of nitrite will be absorbed into the meat (or that more nitrite will be in the meat due to reduction of nitrate....700ppm ingoing nitrate in permitted in immersion cured products), but let's not forget that...
  12. diggingdogfarm

    Cure uptake with immersion brining

    Wade, It's the policy of this forum that in cases of food safety FDA and USDA rules and the like be followed...or at least recommended. Nitrate/nitrite limits have been posted here countless times. They are the regulators' numbers, not my numbers, and only the regulators can back those numbers...
  13. diggingdogfarm

    Cure uptake with immersion brining

    On what credible basis do you assume that all this wasn't taken into account when nitrite/nitrate limits were set?
  14. diggingdogfarm

    Cure uptake with immersion brining

    Or contact the Canadian Food Inspection Agency...Canadian rules and regulations are similar.... http://www.inspection.gc.ca/food/meat-and-poultry-products/manual-of-procedures/chapter-4/annex-c/eng/1370525150531/1370525354148#c2
  15. diggingdogfarm

    Cure uptake with immersion brining

    I said that the book contains SOME relevant information, not all the information. I think you'll need to contact the FDA and the FSIS directly and ask them to back-up their rules and regulations.
  16. diggingdogfarm

    Cure uptake with immersion brining

    "Nitrite in Immersed Products Method One The first method assumes that the meat or poultry absorbs not more than the level of nitrite in the cover pickle. Hence, the calculation for nitrite is based on the green weight of the meat or poultry (as is the case with pumped products), but uses...
  17. diggingdogfarm

    "Sous Vide" Discussion

    Get an immersion circulator.
  18. diggingdogfarm

    Cure uptake with immersion brining

    For some explanation (and sources) on how regulatory nitrite/nitrate limits were determined, see the following....... The Health Effects of Nitrate and N-Nitrso Compounds 548 pages. Happy reading!!! :smile:
  19. diggingdogfarm

    Cure uptake with immersion brining

    There are any number of published papers or books on the subject of nitrite/nitriate and meat curing, but again, one must understand the concept of calculable ingoing nitrite for regulatory purposes.. It's not a measure of the actual nitrite in the meat, the only way to determine that is through...
  20. diggingdogfarm

    Cure uptake with immersion brining

    I think the issue here boils down to a fundamental misunderstanding of the concept of an ingoing nitrite limit. Obviously, every piece of meat is different, every piece of meat may absorb ingredients differently. I don't think anyone will argue with that. The reality is that you can't do an...
Great deal on LEM Grinders!
Top Bottom
Back
Clicky