Doug, NorCal Kid and ssorllih are both spot on with the proper cure amounts.

If you're making dry-cured sausages there's a critical safety consideration. From Stan..... On page 359 of "Home Production Of Quality Meats And Sausages", he writes: " When making fermented sausages use between 2.5 - 3.5% salt as this combined with nitrite, is your first line of defense against und...

Distilled water should be used. Some other points to consider. "1. Temperature of the brine should be the same as specified in the brine table being used. A 60°F Salometer will not give a correct reading at 38°F and vice versa. 2. Brine should be tested only in a straight walled cylinder of clear gl...

I post for the benefit of all.
My post wasn't directed at anyone in particular.

The folks at Chr. Hansen are very helpful and they know what they're talking about.

Best of luck to you.

There's little difference between T-SPX and F-LC when fermented at the same low temperature. Using F-LC is a good idea (it protects against Listeria) and there's nothing wrong with following Jason Molinari's recipes, he's quite adamant about maintaining authenticity as much as possible. The Listeria...

"No added nitrate" labeling is a legal requirement . "Can bacon be made without the use of nitrite? Bacon can be manufactured without the use of nitrite, but must be labeled "Uncured Bacon, No Nitrates or Nitrites added" and bear the statement "Not Preserved, Keep Refrigerated Below 40 °F At All Tim...

I eat smoked jowl nearly every morning.

"A bacon cooking study, "Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon" (Journal of Science, Vol. 39, pages 314-316), showed no evidence of nitrosamines in bacon fried at 210 °F for 10 minutes (raw), 210 °F for 15 minutes (medium well), 275 °F for 10 minutes ...

The mineral salts are phosphates, 450 is diphosphate and 451 is triphosphate.
It's impossible to determine how much was used by the information given.
Check phosphate legal limits in your country, that will give you an idea.

Without being specific and getting in trouble for criticizing, because, I guess, some folks are extremely sensitive.

It's important to not confuse pounds of salt per gallon of water with pounds of salt per gallon of brine.

Good luck!

In Metric: L = 3300/d^2 where L is required length of casing in meters per kilogram of stuffing d is diameter of casing in millimeters In Imperial: L = 7.6/d^2 where L is required length of casing in feet per pound of stuffing d is diameter of casing in inches Example 1: 32 mm casings: 3300/32^2 = 3...

The Ruhlman/Polcyn Salumi book is a unmitigated disaster, a lot of bad information, some of it a serious safety risk!!!!!

Those are the maximum allowable amounts. It is up to you how much you will add. For example, if you add 2% (20 g) peklosol to 1 kg of meat you will get 120 ppm of sodium nitrite. Adding 3% (30 g) will give you 180 ppm. To get 625 ppm in 1 kg of meat using peklosol you will need to add 104 g (10%) s...

The 625ppm nitrite and 2187ppm nitrate limits apply to intact pieces of meat, not the ground meat used in sausages.
There is no adjustment for fat when doing the calculations.

See the Process Inspector's Calculations Handbook for details and examples.

Dihydrogen Monoxide (AKA Dihydrogen Oxide, Hydrogen Hydroxide, Hydronium Hydroxide, or simply Hydric acid.) is the scary one, it's potentially VERY troublesome and it's almost everywhere!
I often lose sleep over it!

http://www.dhmo.org/