Homemade Sausage Making

A post on converting saltpeter to cure #1 for a recipe was posted recently. Can not the weight of the meat be used with the cure calculator to get the amount of cure needed?

Dick

Of course! The amount of sodium nitrite should come out around 150 parts per million.
So it works out like this: cure #1 equals 6.25 % sodium nitrite. 2.5 grams of cure #1 per kilogram of meat is called for on this basis: .0625 times 2500 milligrams equals 156.25 milligrams of sodium nitrite per million milligrams of meat.
One kilogram = 1000 grams = 1,000,000 milligrams

156 PPM nitrite is the maximum allowed by law.

Dick, I always disregard the amount of cure specified in any recipe, and calculate it for myself. I've seen too many cases where the printed recipe has a typo, or the amount of cure is just flat wrong. In the case of old recipes that call for pure saltpeter, I reformulate for salt and cure #1 or cure #2, as appropriate.

I like to double-check the salt content and fat content, too. In fact, if anyone wants it, maybe I should post my "recipe manager" spreadsheet. You Excel geeks out there might enjoy it.

Post it!

Okay, will do. Chuckwagon..? What do I do to upload/post a spreadsheet?

Here's a link to Stan's Cure Calculator. It really makes things simple. http://www.wedlinydomowe.com/sausage-re ... calculator
I've got an "internal error" I've got to get ironed out. I'm not sure about a spread sheet. We'll have to go to Siara on this one.

Chuckwagon wrote:I've got an "internal error" I've got to get ironed out.
I'm not sure about a spread sheet. We'll have to go to Siara on this one.

Okay. Thanks.
Internal error...? Eeeewww! Maybe you aren't eating enough of the right sausage.

Naw, it was that UNCURED Texas rib rack... Now I've got worms!

Chuckwagon wrote:Naw, it was that UNCURED Texas rib rack... Now I've got worms!

Uh oh! Better use some of that Colorado mop sauce that I was telling you about- - bourbon & soy sauce. It won't cure the condition, but you won't feel bad about it. ...not until morning.

Chuckwagon wrote:Naw, it was that UNCURED Texas rib rack... Now I've got worms!

At least you can go fishing now. never any great loss without some small gain.

The problem is, with all that Colorado mop sauce, after a while I end up falling in the "crick"... out here a creek is a crick... sort of like what cha git in yer' bones after 50.

DLFL wrote:Post it!

Sorry- - talked it over with our beloved moderator, and I don't think we can post it. (...liability issues, privacy issues, they'd have to kill us, and other minor reasons.)

If you'll send me a private email, though, I'll send a copy and you can have a look. There's no way to attach attachments (redundantly redundant) to emailed emails within this forum, so make it a PRIVATE message (so you don't broadcast it) and include your regular email address.

Would others be interested in exchanging spreadsheet/calculators that they've developed for their own use? I've got a workbook of sheets for sausage formulation and analysis, and am starting one on cures and brines. They are works in progress and aren't as friendly as they might be if they were developed for the public, but I'm happy to share.

Hi El Ducko,
I sent you a PM. I for one love to receive your spreadsheet so I can learn some more in regard to my charcuterie endeavours.
You will not be litigated against if my sausages don't work out.
Many thanks in advance.
Best Regards,
Jan.