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Cure #1 Math

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  • ls1m
    Club Member
    • Nov 2017
    • 52

    Cure #1 Math

    Can someone check my math please? I bought some Prague Powder that is 6.25% sodium nitrite. If I use 0.25% by weight, then for 5 pounds (2268 grams) of meat, I use 5.67 grams of cure, 6.25% of which is sodium nitrite, so I end up with 0.3544 grams of sodium nitrite for 2268 grams of meat, or 156 ppm. That about right for sausage? I'm also adjusting the salt content because I'm adding 5.3 grams (93.75% of 5.67 grams) of salt with the cure, yes?

    Thanks
    -Mark
  • Huskee
    Pit Boss
    • May 2014
    • 15023
    • central MI, USA
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    #2
    We typically recommend you use Dr Blonder's Cure Calculator, there's no oopses with that, assuming you enter all values correctly. Go here and scroll down a little ways: https://amazingribs.com/tested-recip...g-meats-safely

    Comment


    • johnec00
      johnec00 commented
      Editing a comment
      Dr Blonder's calculator says it is for a wet cure. For sausage, there is no wet. However if you input ls1m 5 pounds meat and zero liquid and move the slider to 150ppm, you get the amount of cure#1 needed for sausage.
  • johnec00
    Charter Member
    • Aug 2014
    • 573
    • Orlando, Florida
    • Equipment:
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    #3
    I agree with your calculations, and those quantities are the normally recommended values for sausage.

    Comment

    • ls1m
      Club Member
      • Nov 2017
      • 52

      #4
      OK cool thanks!

      Comment

      • ls1m
        Club Member
        • Nov 2017
        • 52

        #5
        I guess it worked because I ate it and I didn't die. I mixed the curing salt in with my spices & blended with the meat immediately after grinding. It turned kind of gray in the fridge after an hour or so, and then it got real pink when I cooked it. Hope that's normal. It's a mix of pork belly and brisket, two batches, one stuffed in hog casings and another in collagen, then smoked to 160 degF.

        So I typically will keep leftovers for three days. How long can I keep leftover sausage? It's been over a week now.

        Comment

        • FireMan
          Charter Member
          • Jul 2015
          • 7679
          • Bottom of Winnebago

          #6
          Always a true test of good food, “ya didn’t die”.

          Comment

          • Ahumadora
            Club Member
            • Oct 2015
            • 2074
            • Pilar Buenos Aires, Argentina

            #7
            Much easier to calculate when you use Kilograms instead of antiquated lbs. 2.5-3 grams per kilo

            Comment


            • johnec00
              johnec00 commented
              Editing a comment
              +1 and much less error prone, just slide the decimal around, thus 0.25% = 2.5 g/kg, etc.

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