Ok, now I've got a properly sized chamber

Sleebus
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Post by Sleebus » Mon Mar 13, 2017 21:19

Hoo boy, well now that is interesting. I did look up Allied Kenco and they say "Ingredients: Salt, Sodium nitrite (6.25 %), Sodium Nitrate (1.00%) , Red 3 for color and not more than 2.00% Propylene Glycol added as a processing aid" so maybe they've changed from the 4% you mentioned?

I guess long story short, if I go with B&P's #2 at a 0.5% rate, I should be good to go? I plan on applying as a dry cure for ~10 days.
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Bob K
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Post by Bob K » Mon Mar 13, 2017 21:40

Looks it changed! they now sell a lot of TSM products. Thats why its always good to know your ingredients.

Yes .5% is good with all of them. and well below USDA recommended limits.

2-3 weeks curing with a dry rub in the fridge is not too long... lets the spices and salts penetrate and equalise.
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Post by Sleebus » Mon Mar 13, 2017 23:38

I've contacted B&P just to see if their numbers are unchanged. I find it interesting that the long-acting nitrate varies so much from one to another...and should I worry? I guess 1% nitrate is enough to do the job vs 3.63% if B&P haven't changed their recipe. Also makes me wonder if I need 3x as much if 1% will work. :???: Maybe a better question is what is the minimum PPM nitrate required for long-term curing?

Sorry for all the questions, this long term cure/dry is a new horizon for me.

I also found out that Allied Kenco is just North of Houston, and right across from a restaurant supply. May make for a fun Saturday outing. I may end up just ordering from B&P because I've got my weekends taken up for a while with Rodeo stuff.
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Post by Bob K » Tue Mar 14, 2017 01:29

I would do some research and come to your own conclusions.
The USDA regs are here-
https://www.fsis.usda.gov/wps/wcm/conne ... OD=AJPERES

http://www.meatsandsausages.com/sausage ... g/nitrates
Last edited by Bob K on Tue Mar 14, 2017 13:29, edited 1 time in total.
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Post by Sleebus » Tue Mar 14, 2017 01:55

Perfect! Thanks for the link.
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Post by Sleebus » Tue Mar 14, 2017 13:55

Ok, I did a bit of reading and I feel a bit smarter now. After using Cure #1 and it being pretty much the same everywhere, I was genuinely surprised to see how much Cure #2 varies. Looks like as long as you hit 120 ppm of ingoing nitrite, you'll get the instacure that you need before the Nitrate conversion happens.

Taking the 6.25% Nitrite and 1% Nitrate from Sausage maker applied at their rates gives you 130 ppm Nitrite and 21 ppm Nitrate. The Nitrite is just barely skating over the lower limit, and the Nitrate seems really low. Unless I'm missing something, I don't see a lower limit for Nitrate, and I don't see a conversion to express Nitrate as Nitrite.

From butcher's pantry, theirs is 5.67% Nitrite and 3.63% Nitrate. Used at their rates, that gives you 567 PPM Nitrite and 363 PPM Nitrate. Much bigger numbers than above, and still in compliance.

Allied Kenco of 6.25% Nitrite and 1% Nitrate at their rates gives you 156 PPM Nitrite and 25 PPM Nitrate.

This stuff is all over the road! Butcher's pantry probably gives the largest safety margin I guess.
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Post by Bob K » Tue Mar 14, 2017 14:41

That's why it important to do your own calculations on cure amounts.

On the TSM site:
Use 1 level teaspoon per 5 lbs. of meat. 4 oz. of Insta Cure™ will process approximately 120 lbs. of meat.

1 tsp = 6 (approx). grams per 5 lbs = 165 ppm
4 oz per 120 lb = 130 ppm
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