Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
Buckboard Bacon?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="mike243" data-source="post: 5770666" data-attributes="member: 3237"><p>Here is what I will be using and will inject, I plan to make Canadian bacon </p><p>Many folks here run Pop's brine and have wild good success. There are a lot of discussions about nitrite concentrations and how we agree that 156ppm nitrite are the standard prescription. With brines things swerve off the track a bit because we have to calculate uptake in the meat. Sadly there is no good way to calculate that and it's more of a guess. FSIS suggests that a 10% uptake is maximum. You can also inject for a more known quantitative measure, but let's look a little deeper into what is actually in Pop's brine to get a better understanding of what we are potentially applying to our meat.</p><p></p><p>Pop's Brine.</p><p></p><p>1 gallon of water.</p><p>1 cup of salt (pickling or granulated salt no iodide)</p><p>1 cup white sugar</p><p>1 cup brown sugar</p><p>1 heaping Tbs of cure #1</p><p></p><p>That is the original brine mix and is all I'm dealing with here. There are other formulas and I can and will address those if asked to.</p><p></p><p>Your mileage may vary on my weights but they will be in the park.</p><p></p><p>solve for nitrite in the brine: with 1 heaping Tbs of cure #1 and 1 Gallon of water with 1 cup of pickling canning salt.</p><p></p><p>1 gallon of water weighs 8.33 pounds or 3781.82 grams</p><p></p><p>1 heaped Tbs of cure #1 weighs 26g on my scale</p><p></p><p>1 cup of pickling salt weighs 288g on my scale.</p><p></p><p>SOLVE for NITRITE:</p><p></p><p>26 x .0625= 1.62 x 1000000= 1625000 / 3781.82= 429.6 ppm nitrite in the brine.</p><p></p><p>SOLVE for SALT PERCENTAGE:</p><p></p><p>1 cup = 288g</p><p>288g + 26g (cure #1) = 314g</p><p>314+3781.82=4095.82 total weight.</p><p>314/4095.82 = .076 x 100% = 7.66% salt.</p><p></p><p>So with Pop's brine we are working with 429 ppm nitrite and 7.66% salt.</p><p></p><p>Sugar matters no for curing.</p><p></p><p>So in cure the FSIS / USDA says that 10% uptake is maximum.</p><p></p><p>If we apply that 10% maximum we will get about 43 ppm nitrite and about .76% salt from Pop's brine.</p><p></p><p>Maybe it works fine but just giving you a base line of where it is. Clearly no way close to 156 ppm. It is on the absolute minimum scale, does it work, yes it does, but this gives you a scale of what works with cure and salt. This is absolutely the minimum I would suggest. Curing happens over a range not just one set value. Use this information to your benefit.</p></blockquote><p></p>
[QUOTE="mike243, post: 5770666, member: 3237"] Here is what I will be using and will inject, I plan to make Canadian bacon Many folks here run Pop's brine and have wild good success. There are a lot of discussions about nitrite concentrations and how we agree that 156ppm nitrite are the standard prescription. With brines things swerve off the track a bit because we have to calculate uptake in the meat. Sadly there is no good way to calculate that and it's more of a guess. FSIS suggests that a 10% uptake is maximum. You can also inject for a more known quantitative measure, but let's look a little deeper into what is actually in Pop's brine to get a better understanding of what we are potentially applying to our meat. Pop's Brine. 1 gallon of water. 1 cup of salt (pickling or granulated salt no iodide) 1 cup white sugar 1 cup brown sugar 1 heaping Tbs of cure #1 That is the original brine mix and is all I'm dealing with here. There are other formulas and I can and will address those if asked to. Your mileage may vary on my weights but they will be in the park. solve for nitrite in the brine: with 1 heaping Tbs of cure #1 and 1 Gallon of water with 1 cup of pickling canning salt. 1 gallon of water weighs 8.33 pounds or 3781.82 grams 1 heaped Tbs of cure #1 weighs 26g on my scale 1 cup of pickling salt weighs 288g on my scale. SOLVE for NITRITE: 26 x .0625= 1.62 x 1000000= 1625000 / 3781.82= 429.6 ppm nitrite in the brine. SOLVE for SALT PERCENTAGE: 1 cup = 288g 288g + 26g (cure #1) = 314g 314+3781.82=4095.82 total weight. 314/4095.82 = .076 x 100% = 7.66% salt. So with Pop's brine we are working with 429 ppm nitrite and 7.66% salt. Sugar matters no for curing. So in cure the FSIS / USDA says that 10% uptake is maximum. If we apply that 10% maximum we will get about 43 ppm nitrite and about .76% salt from Pop's brine. Maybe it works fine but just giving you a base line of where it is. Clearly no way close to 156 ppm. It is on the absolute minimum scale, does it work, yes it does, but this gives you a scale of what works with cure and salt. This is absolutely the minimum I would suggest. Curing happens over a range not just one set value. Use this information to your benefit. [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
Buckboard Bacon?
Top