Brining/Cure calculators
Brining/Cure calculators
I found two great calculators here one from the sister site and another from DigginDigFarm. I like the added features, salt and sugar, on DDF's calculator. I however get very confused about the dry cure and wet cure. The more I read the more confused I get. The brine cure is the most confusing for me. First can I use the calculator for a brine? If so do I have to account for the water and how much water to use? The dry cure seems straight forward but is the same for a whole muscle and ground muscle? I'm sure the information is here somewhere but it would be nice to have a very very simple explanation more directed at using the calculator. Tom
Tom-
It is definitely confusing as there are different rules for different products.
If you really want to get confused read the FDA rules here: http://www.fsis.usda.gov/OPPDE/rdad/FSI ... 7620-3.pdf
Actually if you go to page 12 there is a pretty straightforward table.
Anyways:
for commuted (ground) meats it is always 156 ppm, regular or dry-cured
For dry cured Whole Muscle products (Coppa etc. ) 400ppm is a safe bet. 625 ppm is allowed.
Bacon, 120 ppm cure#1 only
Those you can use the calculator for. Always use the amount of meat+ fat to calculate not the total weight of meat and other ingredients
Brines hopefully someone else can help out with
It is definitely confusing as there are different rules for different products.
If you really want to get confused read the FDA rules here: http://www.fsis.usda.gov/OPPDE/rdad/FSI ... 7620-3.pdf
Actually if you go to page 12 there is a pretty straightforward table.
Anyways:
for commuted (ground) meats it is always 156 ppm, regular or dry-cured
For dry cured Whole Muscle products (Coppa etc. ) 400ppm is a safe bet. 625 ppm is allowed.
Bacon, 120 ppm cure#1 only
Those you can use the calculator for. Always use the amount of meat+ fat to calculate not the total weight of meat and other ingredients
Brines hopefully someone else can help out with
Thanks Bob K now, knowing this, I feel I can explore outside a known recipe by using the calculator for proper percentages. The only question now is using the calculator with a brine. Personally I like the flavors imparted by a dry cure vs a wet. I think I'll skip the USDA stuff I already have a headache. Tom
Ok I used Len Poli's recipe for Pancetta-Italian Style Rolled Bacon-Dry Cured. 8 days in cure 3 days air dry then encase and hung for 20 days. This recipe calls for cure#1. Is this correct safe? It calls for the final product to be refrigerated after this. Stupid question, can this be eaten as is or must it be cooked?