I just posted a short article on the science of nitrite brining.
It explains why the USDA sets the nitrite level around 150 ppm, and how much wiggle room you have around their recommendation.
I've also written a new java brining calculator.
This calculator follows the "keep it simple, stupid" school of thought. As my article describes, the actual safe nitrite level depends on many factors, including fat content, pH, meat thickness, and so. Originally, I tried to correct for these factors in the calculator, but the extra "accuracy" only made things more complex. And since there are a range of acceptable nitrite levels that are effective and safe, decided to go with KISS.
Interested in your comments and questions....
Thanks
(10 lbs of belly brining in fridge right now, 5 days away from reincarnation as bacon)
It explains why the USDA sets the nitrite level around 150 ppm, and how much wiggle room you have around their recommendation.
I've also written a new java brining calculator.
This calculator follows the "keep it simple, stupid" school of thought. As my article describes, the actual safe nitrite level depends on many factors, including fat content, pH, meat thickness, and so. Originally, I tried to correct for these factors in the calculator, but the extra "accuracy" only made things more complex. And since there are a range of acceptable nitrite levels that are effective and safe, decided to go with KISS.
Interested in your comments and questions....
Thanks
(10 lbs of belly brining in fridge right now, 5 days away from reincarnation as bacon)
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