Omelet wrote:

> I have a powder scale. Try measuring powder for critical chamber
> pressures. <g>
>
> But, your point is taken. The trick would be to dilute it to sufficient
> quantity, then re-measure THAT formula.
>

If you want to go that way, that's cool. Just make sure
the net amount of cure in the product ends up at around
150 PPM (200 max). Sounds like you're more than capable
of doing the steps required.

For wet cures, you need to take the water in the meat itself
into account as well. Calculate it at roughly 65% of the weight
of the meat.

Or just use prague powder and a tried and true recipe.

>
>>This should also tell you something: the book your touting, "Great
>>Sausage Recipes Meat Curing" by Kutas, doesn't even contain any
>>recipes with Potassium Nitrite!
>
>
> NitRATE, not nitrite. There is a difference iirc?
>
> What I have is salt petre.
>

OK. If you have salt peter then you have another issue.

Nitrites (sodium or potassium) are the class of compounds
that provide the actual cure effect (color and anti-bacterial
action).

Nitrates (sodium or potassium, which is salt peter) are a
sort of "time release" method of adding nitrite. The nitrate
slowly breaks down into nitrite and provides the cure effect
over a longer period of time. For this reason they are used
for air dried products only. Breseola, dried pepperonni sticks,
etc. Basically, all the stuff in chapters 12 and 13 of your
Kutas book.

So, I'd recommend getting using a nitrite formula unless
you're planning on doing air dried products. If you want
I can send you some, I have tons of it. Drop me a line
at joepriority aatt hotmail if you're interested.

> This should get interesting. <g> My first planned recipe is Peameal
> Bacon using a liquid cure.
>

Cool. The Kutas recipe for this will work perfectly, the curing
method is sound and it makes for a great product. Note that
what he calls instacure in his recipe is yet another synonym
for prague powder #1.