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Spreadsheets/calculators to determine nitrite amount:WARNING

Posted: Wed Nov 05, 2014 05:44
by redzed
A reminder to everyone that your calculation of the amount of Cure #1 or Cure #2 should be based only on the green weight of the meat used in the formulation of your product. You do not factor in ingoing amounts of binders and extenders, such as nonfat dry milk, (NFDM), soy flours, spices and water.

Calculations for curing agents are based on the green weight of the meat and/or poultry and/or meat/poultry byproducts (meat block), used in the formulation of the product. Because nitrite and nitrate, after being converted to nitric oxide, function by reacting chemically with the meat or poultry myoglobin, the amounts of nitrite or nitrate permitted in the cure must be based on the meat block used in the formulation, not the finished weight of the product. Using finished weight as the weight base for these calculations would be unacceptable because more curing agent than is allowed could be added to the product. Excess nitrite or nitrate can be toxic. (Processing Inspectors' Calculations Handbook, 1995)

I am bringing this to your attention since there are a number of recipe spreadsheets and calculators on some of the other charcuterie sites, that will calculate the amount of each ingredient including nitrite and nitrates, and are all based on the aggregate amount of the meat and all the other additives. And that is just plain wrong.

Posted: Wed Nov 05, 2014 05:53
by ssorllih
.25% cure#1 calculated against the total meat works out to 156 PPM. A little less seems to be effective for taste and appearance. I know that as little as 50PPM will influence the color of the dark meat in chicken and turkey.

Posted: Wed Nov 05, 2014 06:43
by DiggingDogFarm
What spreadsheets and calculators are you talking about?