Posted: Sun Apr 30, 2017 15:30
Just wondering why you're going with 200 ppm? Normally 156 ppm is used, which is 0.25% of the weight of the meat.
Recipes for Tasty Homemade Sausages
Morton's seems to like it too. If you apply TQ at their suggested rate of 1/2 oz/lb meat, (with 0.5% nitrite) you'll end up at 156.3 ppm, and that's their suggested rate of application for bacon, a dry cure.Bob K wrote:While the 156 ppm seems to have become a standard for many recipes, it only applies to commuted meats in U.S. regulations.
http://www.meatsandsausages.com/sausage ... g/nitrates
Not from a safety standpoint, as there are other safety hurdles involved, in the finished product, Taste ,texture and color could be a factor......Sleebus wrote:With a dry cure (which is what the OP is after), you can go all the way up to 625 ppm nitrite if you want...but is there any need to? Just asking for my own educational purposes here.
Unless I'm reading the below incorrectly, I thought the 120 ppm was a minimum?TQ also contains .5% nitrate and the USDA does not permit nitrates in bacon, or even 156 ppm nitrite, 120 ppm is maximum amount in going nitrite.
I always thought that it was odd that TQ had both nitrites and nitrates, considering the ban on nitrates in food that's cooked. It appears that TQ is more of a Cure #2 than a Cure #1, although it should be safe if the food isn't taken above 266°. I did use Morton's sugar cure (which has the same percentages as TQ) for doing belly bacon, and it did get baked, so we probably got a dose of nitrosamines. I'll be sticking to Cure #1 for bacon in the future.As a matter of policy, the Agency requires a minimum of 120 ppm of ingoing nitrite in all cured "Keep Refrigerated" products, unless the establishment can demonstrate that safety is assured by some other preservation process, such as thermal processing, pH or moisture control.