MATH!
Posted: Sun Apr 30, 2017 05:20
Hello all, and thank you ahead of time for your time and knowledge!
I have been having a tough time wrapping my head around the actual mathematical equation in regards to creating a dry cure mix. Please see example below.
Meat - 2000 grams
Cure #1, % Nitrite - 6.25%
Salt % Desired - 2%
Sugar % Desired - 1%
PPM Nitrite Desired - 200
Cure #1 Needed - 6.4 Grams
Salt Needed - 34 Grams
Sugar Needed - 20 Grams
The sugar needed is understandable and straight forward. The amount of salt and cure #1 in regards to the PPM is what confuses me. The reason I ask, to further understand the actual math to ensure a safe future in curing. I am currently using a online calculator although spend weeks on end at our ranch without service and would love to be able to apply my knowledge, do the math and mix up the proper cure.
Thank you!
Nick
I have been having a tough time wrapping my head around the actual mathematical equation in regards to creating a dry cure mix. Please see example below.
Meat - 2000 grams
Cure #1, % Nitrite - 6.25%
Salt % Desired - 2%
Sugar % Desired - 1%
PPM Nitrite Desired - 200
Cure #1 Needed - 6.4 Grams
Salt Needed - 34 Grams
Sugar Needed - 20 Grams
The sugar needed is understandable and straight forward. The amount of salt and cure #1 in regards to the PPM is what confuses me. The reason I ask, to further understand the actual math to ensure a safe future in curing. I am currently using a online calculator although spend weeks on end at our ranch without service and would love to be able to apply my knowledge, do the math and mix up the proper cure.
Thank you!
Nick