What spreadsheets and calculators are you talking about?





~Martin

Does anyone here know the lower effective level of nitrite? In the context of Botulinum control there isn't a clear answer. Nitrite works in synergy with salt and pH levels in controlling the growth of Botulinum. The nitrite being less effective at lower salt levels or higher pH levels. There's con...

I am simply saying that I would like some authoritative clarification so that we can finally put this matter to rest. If you have a contact in a responsible position in the USDA, perhaps you can ask that individual to give us something in writing. We would all be forever grateful. I don't know how ...

A couple of things to keep in mind, the guide isn't intended for the general public so it leads to a lot of confusion Sorry, but I don't see how Joe Butcher from Hicksville can better understand the guide better than me, Joe Public. And all I have here is what you said what the person told you. I t...

A couple of things to keep in mind, the guide isn't intended for the general public so it leads to a lot of confusion Sorry, but I don't see how Joe Butcher from Hicksville can better understand the guide better than me, Joe Public. And all I have here is what you said what the person told you. I t...

Another point: " After the curing phase , the bacon may be left to hang for up to 2 weeks in order for the moisture to be drawn out." The 2 weeks of hanging comes after the "curing phase", which can be 10 to 14 days itself....and after the "2 week" or so hang there's the smoking phase....which can b...

A couple of things to keep in mind, the guide isn't intended for the general public so it leads to a lot of confusion, which is why I called the FSIS for clarification on this subject and a few others. Most importantly, bacon is unique in that the USDA wants to limit residual nitrite as much as poss...

That is correct...accelerator is required in pumped and massaged bacon but not in immersion cured.


~Martin

Nice job on the fridge and the bacon!

In my post above I provided a link to Stan's recipe for dry cured bacon: Ingredients per 1000g (1 kg) of meat salt 150 g (3%) 4.8 oz. sugar 68 g (1.5%) 2.4 oz. Cure #1 7.8 g 0.02 oz. One of of our members has noted in a PM to me that the amount of nitrite (Cure #1) in the above formulation exceeds ...