Is this right?
Is this right?
A post on converting saltpeter to cure #1 for a recipe was posted recently. Can not the weight of the meat be used with the cure calculator to get the amount of cure needed?
Dick
Dick
Dick
Never quit learning!
Never quit learning!
Of course! The amount of sodium nitrite should come out around 150 parts per million.
So it works out like this: cure #1 equals 6.25 % sodium nitrite. 2.5 grams of cure #1 per kilogram of meat is called for on this basis: .0625 times 2500 milligrams equals 156.25 milligrams of sodium nitrite per million milligrams of meat.
One kilogram = 1000 grams = 1,000,000 milligrams
156 PPM nitrite is the maximum allowed by law.
So it works out like this: cure #1 equals 6.25 % sodium nitrite. 2.5 grams of cure #1 per kilogram of meat is called for on this basis: .0625 times 2500 milligrams equals 156.25 milligrams of sodium nitrite per million milligrams of meat.
One kilogram = 1000 grams = 1,000,000 milligrams
156 PPM nitrite is the maximum allowed by law.
Ross- tightwad home cook
Dick, I always disregard the amount of cure specified in any recipe, and calculate it for myself. I've seen too many cases where the printed recipe has a typo, or the amount of cure is just flat wrong. In the case of old recipes that call for pure saltpeter, I reformulate for salt and cure #1 or cure #2, as appropriate.
- tom
Don't tell me the odds.
Don't tell me the odds.
Excel sausage spreadsheet
Okay, will do. Chuckwagon..? What do I do to upload/post a spreadsheet?
Experience - the ability to instantly recognize a mistake when you make it again.
- Chuckwagon
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Here's a link to Stan's Cure Calculator. It really makes things simple. http://www.wedlinydomowe.com/sausage-re ... calculator
I've got an "internal error" I've got to get ironed out. I'm not sure about a spread sheet. We'll have to go to Siara on this one.
I've got an "internal error" I've got to get ironed out. I'm not sure about a spread sheet. We'll have to go to Siara on this one.
Last edited by Chuckwagon on Mon Jan 23, 2012 04:43, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Okay. Thanks.Chuckwagon wrote:I've got an "internal error" I've got to get ironed out.
I'm not sure about a spread sheet. We'll have to go to Siara on this one.
Internal error...? Eeeewww! Maybe you aren't eating enough of the right sausage.
Experience - the ability to instantly recognize a mistake when you make it again.
- Chuckwagon
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- Location: Rocky Mountains
Uh oh! Better use some of that Colorado mop sauce that I was telling you about- - bourbon & soy sauce. It won't cure the condition, but you won't feel bad about it. ...not until morning.Chuckwagon wrote:Naw, it was that UNCURED Texas rib rack... Now I've got worms!
Experience - the ability to instantly recognize a mistake when you make it again.
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
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Sorry- - talked it over with our beloved moderator, and I don't think we can post it. (...liability issues, privacy issues, they'd have to kill us, and other minor reasons.)DLFL wrote:Post it!
If you'll send me a private email, though, I'll send a copy and you can have a look. There's no way to attach attachments (redundantly redundant) to emailed emails within this forum, so make it a PRIVATE message (so you don't broadcast it) and include your regular email address.
Experience - the ability to instantly recognize a mistake when you make it again.
Would others be interested in exchanging spreadsheet/calculators that they've developed for their own use? I've got a workbook of sheets for sausage formulation and analysis, and am starting one on cures and brines. They are works in progress and aren't as friendly as they might be if they were developed for the public, but I'm happy to share.
- tom
Don't tell me the odds.
Don't tell me the odds.