calculating nitrate ...before or after adding fat?

[meatloaf]

just weighing up my meat for some sausage and I have some lard packaged separately. Should I include the meat + fat total in my nitrate calculations or exclude it and just weigh out the meat and calculate nitrate based on that, and then put the fat in after?
thanks :)

 

[smokerjim]

I think you would weigh the fat also then calculate.

 

[voyager 663rd]

Meat plus fat= the amount to be used to determine how much cure to add.

so: 4 lb "meat" plus 1 lb fat = 5 pounds x "required cure per pound" or 5 x1.42 = 7.1 gm of cure (note: 1.42gm will vary depending on what final end product is desired.

Cure #1 & 2 Volume to Weight per Pound of Meat Chart

This is of value. CURE Volume to Weight Chart in Ounces and Grams for the weight of meat in Pounds...JJ NOTE: The Weight in Grams may vary, a few tenths from what others typically use and post. But this is due to the OP's, Susan Minor, rounding. The Weights are Safe and within USDA Guidelines...

www.smokingmeatforums.com

 

[SmokinEdge]

You are fine either way. However technically if the meat and fat are separate then cure should be measured for meat only. The salt and spices can be measured for the whole weight meat+fat.

 

[PolishDeli]

Assuming you're smoking and not fermenting? In that case, it doesn't matter because your nitrate concentration should be 0.

For determining you nitrite concentration, SmokinEdge is correct. That is because the fat contains no myoglobin, and therefore does not "consume" the cure. But in practice though, it won't matter if you calc for just meat or for meat+fat.