Curing Brine Pop Quiz.......

[daveomak]

And there you have it..... Martin found 1 more error someone printed on the web as fact.... 

Now for the million dollar question....  Do you proof read all this methods of does your brain just calculate the real numbers as you skim over them ???

HINT.... do not say proof read.... The folks in white coats will be coming to get you....  If you say "my brain just sees stuff and I know it's wrong".....  I guess we will call you "RainMan".... Pick your poison Martin.....  

 

[diggingdogfarm]

I don't know, it just stuck out like a sore thumb...might be my OCD and ADD...LOL
Not to pick on those guys, but I've noticed other errors on there as well.
Oh well, we all make mistakes, it's a part of life!!! :biggrin:


~Martin

 

[roller]

I knew it was the water all along !!!!!

 

[pops6927]

I took it to the source to verify your calculations, writing them and double checking and proving you are absolutely correct and they will correct their statement!  Great Job, Martin!

Pops Fassett  [color= rgb(85, 85, 85)][email protected][/color]	Oct 2 (1 day ago)
[color= rgb(119, 119, 119)]to admin[/color]

Hi!  I am a Supermoderator on http://www.smokingmeatforums.com.
We have a poster on the board that has exception to your post of curing:  http://www.smokingmeatforums.com/t/128364/curing-brine-pop-quiz

I am not sure if the answer given is right or not.  If possible, could you clarify if the amount of salt is correct, as Cure #1 is 93.75% salt.  Was that added in to your calculation?  Or are there other factors not mentioned that makes your figures correct and his, not?  Just trying to clarify and give your, and our, readers the correct information!  Thank you so much!

-- 
Pops §§

"Smoking is Great... when it's Meats!"

John Novak	12:48 PM (8 hours ago)
[color= rgb(119, 119, 119)]to me[/color]

Hi George,
You people are very good and you are right. The salt in Cure # 1 was not accounted for.

Cure #1, 4.2 oz (120 g)

and it contains 93.75% of salt

120 x 0.9375 = 112 g

and the total salt was 812 g which correspond to 68 degrees SAL.

This amount is subtracted from the original amount od salt:

720 - 112 = 608 g

This is how much common salt is added.

The corrected total amount of salt is 720 g (112 g of salt in Cure #1 accounted for) which corresponds to 1.58 lbs and 60 degrees SAL.

We are going to correct the table.

Thank you very much.

Regards,

John Novak 

 

[diggingdogfarm]

Thanks, Pops!!!


~Martin

 

[diggingdogfarm]

FWIW,
I was reading through that site more tonight and each of the following recipes has an error or two.

http://www.wedlinydomowe.com/sausage-recipes/pork-loin-sausage
http://www.wedlinydomowe.com/sausage-recipes/ham-sausage
http://www.wedlinydomowe.com/sausage-recipes/salami-krakowskie

~Martin

 

[diggingdogfarm]

The pork loin sausage is missing cure#1 in the ingredients.
The ham sausage recipe is missing the cure#1 altogether.
In the salami krakowskie recipe the cure#1 listed in the ingredients should be cure#2 and the smoking directions are missing.



~Martin

 

[smokinhusker]

Dang Martin, you're good! I can do the same thing with misspelled works just by skimming over an article. 

 

[s2k9k]

Dang Martin, you're good! I can do the same thing with misspelled works just by skimming over an article. 

I'm good at that too! 

 

[smokinhusker]

Dang Martin, you're good! I can do the same thing with misspelled works just by skimming over an article. 

I'm good at that too! 

Sometimes it's a curse! 

 

[steelyonfly]

DiggingDogFarm,

This was a good test. I have a less technical question (I think it is) for you (and certainly anyone else that wishes to chime in) about a general wet brine solution. Is there a general formula or ratio to use of salt to water that will result in a good infusion of the salt into the meat. I am wondering specifically if the salt to water content must be of a certain amount/percentage/ratio before the salt will penetrate the meat. I am assuming that any adjunct flavoring, such as wine, sugar and spices will follow the salt. As a brine is to supplement the end product's flavor and moisture it probably depend upon the meat being brined and the time allowed for the brining. Personally, I try to brine chix and turks overnight, so this would be my main use of a wet brine. I dry brine my salmon, but if you have any thoughts on dry brining ratios that would be great, too. Thanks.

 

[diggingdogfarm]

Welcome to SMF!

Any amount of salt is going to seek equilibrium with the unsalted meat.
The greater the concentration of salt, the faster the process.
Some think that salt does help carry things into the meat, some things penetrate better than others.
It's possible to take advantage of the equilibrium principle to make curing almost totally failproof.
Below is a definition I worked out for equilibrium brining.
BTW, I also like to dry brine fish.

"Equilibrium brining is a method of brining that makes it impossible to over-salt or over-cure meat when using a reasonable percentage of salt and the proper amount of cure. In equilibrium brining the submerged meat and the cover brine (or cover brine and injected brine, in larger pieces of meat) act as a single system and are considered a single unit when calculating salt, sugar and cure amounts. Over time, the ingredients in the brine migrate into the meat until levels in the meat tissue and in the brine are balanced via osmosis and diffusion. Therefore, the calculation for ingoing salt, sugar and cure is based on the weight of the meat plus the weight of the water or other liquid used in the brine."

http://www.smokingmeatforums.com/t/124590/universal-cure-calculator

HTH


~Martin

 

[steelyonfly]

Wonderful. Thanks a bunch.

Ken.

 

[jimdepo]

I knew that.