I was reading a USDA's PROCESSING INSPECTORS' CALCULATIONS HANDBOOK http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/7620-3.pdf and comparing it to the sticky message here. I have found some discrepancies. According to the USDA the max ppm for immersion cured bacon is 120 ppm, not 200 as the sticky note says. For the dry cured method the max ppm is 200.
Also there is a mistake in text when 200ppm /1000000 = 0.0002. The result is correct, but the it should be 1000 000 (a million) not 100 000 as it is in the text.
EDIT:Also, the weight gain of 10% mentioned is rather too high for the home wet curing. It is applicable in commercial curing methods where pickle solution is pumped into meat at certain rate like 10%. During home wet curing process the weight gain is about 3-4%. So, the amount of cure 121 g per 1 gallon of water should bring the level of nitrite in meat to 56-75 ppm.
I just wet cured pork loin and checked the weight before and after the cure. The weight gain was about 10%. The other sources talking about 3-4% weight gain. go figure.
Also there is a mistake in text when 200ppm /1000000 = 0.0002. The result is correct, but the it should be 1000 000 (a million) not 100 000 as it is in the text.
EDIT:
I just wet cured pork loin and checked the weight before and after the cure. The weight gain was about 10%. The other sources talking about 3-4% weight gain. go figure.
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