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The Sausage Maker Poultry Brine mixing directions

daveomak

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I will explain the above....
Look at post #14....
A
~20# bird and ~20#'s of brine is 5X more than you need....
If you subtract the weight of the bird from the total, you will have 10X more than you need...
So, now if you do a 10% injection, based on the weight of the meat, you will have a PERFECT USDA recommended amount of nitrite in the meat....
STUPID isn't it.. they do all this curing stuff and don't read the directions on the pack and WORSE..... They don't pass the correct directions on to you.....
 

poacherjoe

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Let's clarify that this is from " The Sausage Maker" And the label reads Insta cure # 1 ... On the instacure package it states 3 ounces of cure per gallon for brine . No mention on the cure about injection . They are supposed to call me back so I can ask questions and hopefully everything is okay or if I need to dilute the brine I still have time. If you don't mind Dave please give them a call and explain your reasoning to them. 716-824-5814
 

daveomak

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I would but the staff doesn't know squat about curing...
 

conradjw

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I think the concern is from everyone posting here is that sodium nitrate could be deadly depending on the amount used! One of the reason it is diluted by using salt at 93.75 % to 6.25% sodium nitrate. This is because in its pure form it would make it easier to use to much when mixing and etc.

Just don't want to anyone die because of a turkey breast or get extremely sick.

Let us know what TSM tells you that would be interesting for all of us to know and learn.

We are all in this hobby together.

Happy smoking!
 

daveomak

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TSM label...
TSM Cure#1.jpg


1582047376996.jpeg



They left out the part about a 10% injection....


.....
 

daveomak

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4.98 teaspoons of salt in 1 ounce.

Depends whose tsp measuring device you use.... These 2 that I have.... there is a 25% difference between the 2......

Teaspoons 001.JPG
 

conradjw

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Dave,

I was just trying to be helpful. I am surely no expert I just enjoy helping when I can. I have been dabbling in processing meat and smoking for over 40 years. and saw a few things but am no expert!

And I learn every day from reading and using sites like this.

I would guess if you went and bought 10 different scales they would all be all off a little one way or another also.

But it is interesting how a teaspoon could be off 25%? I always trusted they would be accurate but we get a lot of stuff from china now and other third world countries.
 

poacherjoe

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I use a triple beam scale to measure everything down to the gnat's arse. Still no reply.
 
Last edited:

poacherjoe

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They are going to talk with one of there kitchen specialists and get back to me ! Once again they would be liable for posting the wrong information so I an thinking it must be okay .. It has good reviews unless the reviews are phoney??
 

conradjw

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That turkey breast and doves will be so well preserved that you can put them up in the attic and five years from now they will still be fresh!

LOL
 

daveomak

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They are going to talk with one of there kitchen specialists and get back to me ! Once again they would be liable for posting the wrong information so I am thinking it must be okay .. It has good reviews unless the reviews are phony??
How many folks actually do the math to check recipes... or understand the curing process....
I'm thinking less than 5%....
 

conradjw

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How many people can count change and do long hand math on paper with a pencil minus the calculator?

Very few! Americans we have become a little lazy.

But when you buy a product from a well know long time business like TSM. You would expect that by the price you pay this would have already have been determined accurate and proven before you buy it?

When you buy medication should you or do you doubt that direction are correct?

Some thing are just expected!
 

daveomak

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Yep, some things are expected.... or were expected...
 

poacherjoe

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Well the experts at TSM say it is safe to use the directions provided on the package. I will let you know how it turns out
 

chef jimmyj

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Gotta ask Dave...Why would they give instructions to make a Gallon of Brine, 8.34 pounds, to pump 10%, 2 pounds, in a 20 pound Turkey? Seems to me, a recipe for say, 8 ounces of Brine would make more sense. Any insight here?...JJ
 

daveomak

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Seems to me, if they read my thread on ham, they would tell you to inject the correct amount of cure using a 5-10% solution of your choice.... veg. stock, poultry stock, or maybe beer......
 

DanMcG

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If you subtract the weight of the bird from the total, you will have 10X more than you need...
So, now if you do a 10% injection, based on the weight of the meat, you will have a PERFECT USDA recommended amount of nitrite in the meat....
It's been a while since I thought about brines and I had to clear some cobwebs out of my head, but I see where Dave is coming from.
The only difference between Dave's injection and what TSM expects , is that instead of the 10% injection, they're counting on a 10% pick up, or that the meat will absorb 10% of its weight in brine. that's a pretty standard method of calculating the cure amount.
So You should be good Joe.
 

daveomak

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Calculation Formula (using % pick-up)

ppm = lb. nitrite x % pick-up x 1,000,000/lb. pickle


Without weighing the meat, the only way to determine % pick-up of cured meat is by an educated guess based on previous experience. It is generally accepted that immersion cured hams (60° SAL) pick-up about 4% weight. If we add 4.2 ounces (120 g) of Cure #1 to 1 gallon of brine, the solution will contain 1973 ppm of sodium nitrite. At first sight it may seem that there is an excessive amount of nitrite in water. The answer is that only a small percentage will be absorbed by meat during the immersion process. At 4% pick-up the ham will absorb 79 ppm which will be just enough for any meaningful curing. At 10% pump (needle pumping) the same ham will contain 197 ppm of sodium nitrite which is in compliance with the government standard of 200 ppm. Pumping more than 10% or increasing the amount of cure in the solution will of course cross the limit.


....
 

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