Meat Curing Formulas

Q: What is the equation for determining the amount of in-going nitrites?
A: Take the lbs. of cure, x the % of nitrite, x the % of pump, x 1,000,000, then divide by the total weight of pickle.
Example: 50 gallons of water = 400 lbs.
50 lbs. of complete cure @ .75% nitrite
9 lb. 6 oz. Sodium Phosphate
1 lb. 5 oz. Sodium Erythorbate
1 lb. 8 oz. California Ham Spice
Total: 462 lbs. 3 oz. (462.1875)

50 x .0075 x .20 x 1,000,000 ¸ 462.1875 = 162 ppm

For dry rubbing bellies simply take the pounds of cure x % of nitrite x 1,000,000 ¸ weight of bellies.
Example: 100 lbs. of bellies
5 lbs. Complete Bacon Cure .40% Nitrite
5 x .004 x 1,000,000 ¸ 100 = 200 ppm

Source: http://www.excaliburseasoning.com/processor-faq.htm
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As an example, we'll use an 8 pound brisket which is
being made into pastrami. For water percentage of the meat
we'll use 65% by weight. Salt content of the brine is 3%
by weight. Sugar is 2% by weight. Target nitrite level
will be 150 PPM.

First, calculate the amount of salt to add.

1 gallon water = 8.3 lbs
Weight of water in meat = 0.65 x 8 = 5.2 lbs
3 gallons of water = 25 lbs (rounded off)
Weight of brine water + water in meat = 25 + 5.2 = 30.2 lbs
30.2 x 3% = 0.91 lbs salt
30.2 x 2% = 0.60 lbs sugar

Knowing the weight of the brine and the meat you
can calculate the amount of curing salts required.

Weight of meat = 8 lbs
Total weight of brine = 30.2 + 0.91 + 0.60 = 31.71 lbs

Lbs of nitrite = 150 PPM x (total brine weight + meat weight)
--------------------------------------------
1,000,000

Lbs of nitrite = 150 PPM x (31.71 + 8)
---------------------
1,000,000

Lbs of nitrite = 0.0059565

That's pure nitrite. Now we'll figure the amount of
prague #1 this entails. As you've noted, prague #1 is
6.25% nitrite.

0.0059565 / 0.0625 = 0.0953040 lbs of prague #1

Converting to grams:

0.0953040 prague #1 x 16 oz x 28.35 grams = 43.2 grams

Finally, deduct the amount of salt in the prague powder
to get back to 3%.

43.2 grams prague #1 - (97.5 percent salt * 42.2 grams prague #1) =
40.5 grams salt to deduct = 0.09 lbs salt to deduct

Adjusted salt amount = 0.91 lbs - 0.09 lbs = 0.82 lbs salt

Final recipe:

1 8 lb brisket
3 gallons water
0.82 lbs salt
0.60 lbs sugar
43 grams prague #1 (rounded off)

Source: alt.food.barbecue
Originally Posted by Skylinux @ 2006-07-14 09:39:17
Last update by Skylinux @ 2006-07-14 10:02:50

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