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Re: Ratio of salt peter to meat
Posted By: Joe Ames In Response To: Ratio of salt peter to meat (Joe)
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.
Nitrate is converted (by bacterial action) to nitrite and is a 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
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