Well, it has been a while, but the search for a cure, so to speak, has brought me back. Being busier retired than before has put curing on the back burner long enough for me to forget all I learned, and then some. I got into lacto-fermenting veggies and pickles for a while, and it occurred to me that the "lactic acid starter culture" listed on so many salami ingredient labels is likely the same stuff found in the pickle brine, the pricey probiotics from the health food store, the yogurt, and so forth. I love it when life gets simpler...
So, I'm getting ready to brine up 15.5 lbs of pork loin to give it the old Kasseler Rippchen treatment. Turned out so well before, I might as well stay with it. I'm trying to implement Dave Omak's sensible recommendation to reduce the amount of liquid, and to fine tune the cure concentration, staying below the 156 ppm limit, as I'd like to be around a while to enjoy this, curing the meat without curing my own flesh in the process. Even though I once taught math and physical science, I still struggle with the proportional values, so I figured developing a definitive narrative might be in the interests of all.
15.5 lbs of meat needs 17 g of nitrite I believe, on the multiple of 1.1 g nitrite/lb of meat. This gives me at 6.25% about 272g of pink salt, but then I'm not certain of a) how much regular salt to add, and b) I struggle with factoring in the amount of liquid, because I don't know how much I need to use, the 272g value being just for the meat, not the liquid bath. I plan to cure a week, smoke it several hours, then oven finish to 145˚ F. The recipe I began with called for 4 cups water for a 3 lb roast, which seems quite the bath, with the imprecise measures of 3T salt, and 1 t pink salt. This would translate to 5 liters of water, 7.5 oz salt, and 1.7 T of the pink. I have a three beam scale accurate to 0.1g, and I'd rather try to get it dialed in a bit more tightly, so to speak, as I also have a liter jar, AND I know how to use it...
That said, is there a proportion of liquid to meat I can use while calculating the amts of salt and cure for both the meat and water mass? Here is the recipe I started from:
Ingredients:
1 Bone in Pork Roast ( i used a 6 bone about 3 lb. roast)
Brine , (marinade or cure)
4 cups water
3 tablespoons Kosher Salt
2 tablespoons sugar
1 teaspoon pink curing salt
1 tablespoon juniper berries
1 tablespoon coriander seeds
Small handful of Sage leaves, Marjoram or Thyme
or
8 bay leaves crushed
( may use sage or thyme also)
12 garlic cloves crushed
1 half sliced white onion
Thanks for taking the time to read this!
So, I'm getting ready to brine up 15.5 lbs of pork loin to give it the old Kasseler Rippchen treatment. Turned out so well before, I might as well stay with it. I'm trying to implement Dave Omak's sensible recommendation to reduce the amount of liquid, and to fine tune the cure concentration, staying below the 156 ppm limit, as I'd like to be around a while to enjoy this, curing the meat without curing my own flesh in the process. Even though I once taught math and physical science, I still struggle with the proportional values, so I figured developing a definitive narrative might be in the interests of all.
15.5 lbs of meat needs 17 g of nitrite I believe, on the multiple of 1.1 g nitrite/lb of meat. This gives me at 6.25% about 272g of pink salt, but then I'm not certain of a) how much regular salt to add, and b) I struggle with factoring in the amount of liquid, because I don't know how much I need to use, the 272g value being just for the meat, not the liquid bath. I plan to cure a week, smoke it several hours, then oven finish to 145˚ F. The recipe I began with called for 4 cups water for a 3 lb roast, which seems quite the bath, with the imprecise measures of 3T salt, and 1 t pink salt. This would translate to 5 liters of water, 7.5 oz salt, and 1.7 T of the pink. I have a three beam scale accurate to 0.1g, and I'd rather try to get it dialed in a bit more tightly, so to speak, as I also have a liter jar, AND I know how to use it...
That said, is there a proportion of liquid to meat I can use while calculating the amts of salt and cure for both the meat and water mass? Here is the recipe I started from:
Ingredients:
1 Bone in Pork Roast ( i used a 6 bone about 3 lb. roast)
Brine , (marinade or cure)
4 cups water
3 tablespoons Kosher Salt
2 tablespoons sugar
1 teaspoon pink curing salt
1 tablespoon juniper berries
1 tablespoon coriander seeds
Small handful of Sage leaves, Marjoram or Thyme
or
8 bay leaves crushed
( may use sage or thyme also)
12 garlic cloves crushed
1 half sliced white onion
Thanks for taking the time to read this!
