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Re: Ratio of salt peter to meat

Posted By: Joe Ames
Date: Saturday, November 22, 2003 at 5:48 p.m.

In Response To: Ratio of salt peter to meat (Joe)

Parts per million (ppm) of restricted curing ingredients permitted in curing solutions

Nitrate--Source of nitrite.
Dry cure--3½ oz per 100 lb. of meat.
Pickle--700 ppm.
Nitrate is converted (by bacterial action) to nitrite and is a color fixer.

Nitrite--Color Fixer.
Dry cure--1 oz per 100 lb. of meat.
Pickle--200 ppm in finished product.
(Note: Nitrite is limited to 120 ppm in bacon.)
Nitrite is principally used for color development. Nitrite is highly toxic, nitrite and nitrite mixtures must be controlled by the establishment.

Hope this helps

Joe

Messages In This Thread

Salt Peter/Potassium Nitrate
Peter D -- Friday, November 14, 2003 at 3:32 p.m.

You have come to the right place. ;-)
Joe Ames -- Friday, November 14, 2003 at 3:56 p.m.

Ratio of salt peter to meat
Joe -- Saturday, November 22, 2003 at 4:36 p.m.

Re: Ratio of salt peter to meat
Joe Ames -- Saturday, November 22, 2003 at 5:48 p.m.