- Apr 8, 2017
- 34
- 29
I was reading the Marianski book: Home Production of Quality Meats and Sausages and found a section discussion about Nitrites/Nitrates and US Gov't legal limits for PPM amounts based on different products and was surprised to see that for Comminuted products (I had to look this up, it basically means ground meats such as those for sausages) the amount is 156 PPM. This would be according to Marianski, 1 Oz. (28.35 gm) of Cure #1 for 25 pounds of meat.
What came as a shock however was the same discussion about Dry Cure Products such as Country Ham, Country style pork shoulder, Prosciutto... Products prepared from a single muscle where the cure is rubbed into the surface several times during it's curing time is set at 625 PPM or four times higher than that for Comminuted Products (which as stated is 156 PPM). This means that for 25 pounds of meat, you would use 4 Oz. (113.4 gm) of Cure #1.
The book goes on to explain the reasoning for the huge increase in qty between the two methods. "The reason that there are much higher allowable nitrite limits for dry cured products is that nitrite dissipates rapidly in time and the dry cured products are air dried for a long time. Those higher limits guarantee a steady supply of nitrite." Marianski pg. 39.
So the increased ppm for nitrites, Cure #1 as per the USDA is all about TIME, of course we know that Nitrates are often called for when 'long curing' products, since the Nitrates SHOULD break down into Nitrites when coming in contact with certain bacteria found in meats. The problem is that if those bacteria are not in the meat, it won't do a thing for you, it just won't break down into Nitrites and it also is PROHIBITED by the USDA for use in high temperature BACON products.
But, it never, at least that I can find, specifies how much TIME is considered a LONG TIME??? How does one know, when to bump up to this HUGE PPM increase based on a LONG TIME cure and you are using NITRITE? Weeks, Months???
EDIT: Page 24, When curing times are short, up to 14 days, use Cure #1 according to the standard limit of: 1 oz. per 25 lbs of meat.
So I guess that answers my question about time. Anything longer than 14 days use Cure #2 (except bacon). So for bacon type products, that are NON BELLY especially, and often thicker, like Butt Bacon, it should be prepared to a thickness that will ensure complete curing within 14 days.
What came as a shock however was the same discussion about Dry Cure Products such as Country Ham, Country style pork shoulder, Prosciutto... Products prepared from a single muscle where the cure is rubbed into the surface several times during it's curing time is set at 625 PPM or four times higher than that for Comminuted Products (which as stated is 156 PPM). This means that for 25 pounds of meat, you would use 4 Oz. (113.4 gm) of Cure #1.
The book goes on to explain the reasoning for the huge increase in qty between the two methods. "The reason that there are much higher allowable nitrite limits for dry cured products is that nitrite dissipates rapidly in time and the dry cured products are air dried for a long time. Those higher limits guarantee a steady supply of nitrite." Marianski pg. 39.
So the increased ppm for nitrites, Cure #1 as per the USDA is all about TIME, of course we know that Nitrates are often called for when 'long curing' products, since the Nitrates SHOULD break down into Nitrites when coming in contact with certain bacteria found in meats. The problem is that if those bacteria are not in the meat, it won't do a thing for you, it just won't break down into Nitrites and it also is PROHIBITED by the USDA for use in high temperature BACON products.
But, it never, at least that I can find, specifies how much TIME is considered a LONG TIME??? How does one know, when to bump up to this HUGE PPM increase based on a LONG TIME cure and you are using NITRITE? Weeks, Months???
EDIT: Page 24, When curing times are short, up to 14 days, use Cure #1 according to the standard limit of: 1 oz. per 25 lbs of meat.
So I guess that answers my question about time. Anything longer than 14 days use Cure #2 (except bacon). So for bacon type products, that are NON BELLY especially, and often thicker, like Butt Bacon, it should be prepared to a thickness that will ensure complete curing within 14 days.
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