Thanks again . So the FS cure I purchase in the photo is 5% nitrite, and gives directions for use.
I believe Prague powder is 6.25%.
Can you give me an example of what you would mix the FS at for equilibrium say with a 10lb roast? I’m a little confused on the equating equilibrium totals… I’m 63 and only got 20 minutes of grade 9 back in 1974 lol.
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A lot can be said here, there are many ways to cure meats. I will try to keep this simple.
If you want to use the 10% method mentioned above to solve for a 10# roast would look like this:
454 grams per pound to convert,
10 pounds x 454= 4540 grams.
Water weighs 8.33# per gallon x 454= 3781.82 grams per gallon
meat weight 4540g x .10= 454g as 10% of meat weight (use 454g water)
meat weight plus water weight total, 4540 + 454= 4994g combined weight, so to solve for cure amount at 156ppm nitrite with a 5% nitrite product:
4994 x .000156/ .05= 15.58g of cure.
Now salt is the next consideration. All depends on your taste but anywhere from 1.5 to 2.5% is where most people are happy. To solve for salt use the combined water and meat weight,
Salt) 4994 x .02= 99.88g salt for 2% salt, but you then subtract the cure amount (which is 95% salt) so 99.88 - 15.58 = 84.3g of salt combined with the cure will give 2% total salt.
So for a 10 pound roast to EQ cure with a 10% water solution
Water) 454 grams
FS cure) 15.58 grams for 156ppm nitrite.
Salt 2%) 84.3 grams
This will work as a cover brine only. If you want to inject this brine (I inject all of it into the meat with about a 1 inch injection grid) then we won’t include water weight into the equation Those numbers would look like this for injection:
10 pound roast,
FS cure) 14.16 grams
Salt 2%) 76.64 grams (for a combined cure and salt as 2%)
Mix this with 454 grams distilled water and inject it all into the meat.
Sugar is optional. I usually use between .5 and 1%
To help dissolve you can gently warm the water to 90-100* F stirring to dissolve then chill completely before injecting.