Jeff's extra fatty extra spreadable liverwurst

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Bob K
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Post by Bob K » Wed Nov 05, 2014 12:51

Rick-
If you plug the info into the cure calculator (the easiest way) you will get 184 ppm

http://www.meatsandsausages.com/sausage ... calculator

While 1 tsp of cure #1 does in fact weigh approx 6 grams Gram scales are a lot more accurate, and inexpensive.

1 tsp. of cure #1 in 5 lb meat would give you approx 165 ppm
Rick
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Post by Rick » Wed Nov 05, 2014 13:30

So plugging in the info then, our 4 1/2# of meat would require 5.09g. of cure for 156ppm?
Cabonaia
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Post by Cabonaia » Wed Nov 05, 2014 17:30

Rick - that's correct. It is worth noting that the Cure Calculator includes this statement: "The FDA limit for nitrites is 200 Parts per Million." However, for comminuted meat (sausages) the limit is 156 ppm. http://www.meatsandsausages.com/sausage ... g/nitrates

Jeff
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