If anyone has missed the thread, it's here: http://www.wedlinydomowe.pl/en/viewtopi ... sc&start=0
My question is how many PPM nitrate is required for a long term cure. Bob pointed out that there are a few different formulations for Cure #2, and they vary widely in the Nitrate department.
- 6.25% nitrite and 1% nitrate. (SausageMaker) 4 oz. of Insta Cure™ will process approximately 120# of meat.
5.67% nitrite and 3.63% nitrate. (Craft Butchers' Pantry) Use 4 Oz per 25#
6.25% nitrite and 1% nitrate. (Allied Kenco) Use 1 oz per 25# meat
With all that out of the way, here's how the numbers fall out once I do the math on the above cures at their suggested usage rates:
- SausageMaker: 130 PPM nitrite, 21 PPM nitrate
Craft butcher's pantry: 567 PPM nitrite, 363 PPM nitrate
Allied Kenco: 156 PPM nitrite, 25 PPM nitrate
I guess where I'm going with this is that ~21 PPM nitrate seems low, given a limit of 2187. If I scale CBP's mix back to hit the middle of the nitrite limit, I'll end up with ~200 PPM Nitrate, 10x the other blends...which is good I guess?
Looks to me like I should stay away from the 6.25%/1% #2 mixes and use the 5.67%/3.63% ones. Is there any reason why I'd want to use a 6.25%/1% #2?