Homemade Sausage Making

Guys,

Is there a sticky that exists for standard cure %'s?
I know, USDA standards, other country standards, etc. are a bit different from each other....

But it would be nice to have a simple SAFE sticky that gave good general info on Cure % to use for different types of products, such as bacon, whole muscle cuts, salumi, etc

Example: For my bacon, I have always used 0.25% cure #1....until Bob told me that was a bit high and I should be using 0.192% cure #1

Another example: I use 0.25% Cure #2 on my whole muscle cuts, but I found a great recipe that Chris posted (Redzed) on orange lonzino, where he used 0.25% cure #2 for one of his lonzinos, and then further down the post made a Seville orange lonzino and used 0.60% cure #2. Quite a bit of difference in percentages there.

It wouldnt have to be a fast and hard list, but rather an easy thing for newer members to refer to without having to search in detail. Kind of a concise, easy "cheat sheet" for Cure #1 and Cure #2.

Just a thought, maybe it already exists?

Keep up the great work guys!

Jason there's a chart here : http://www.meatsandsausages.com/sausage ... g/nitrates

that gives you the maximum amounts in PPM. You can just plug the amounts into the cure calculator http://www.meatsandsausages.com/sausage ... calculator to figure your %'s

The bacon amount is 120 PPM

As far as the dry cured Lonzino the max amount allowed is 625 PPM or 1% .


P.S. The Orange Lonzino Rocks! Especially if you add some heat

Thanks Bob!

I assume the max 1% of cure #2 would be applicable to ALL whole muscle cuts?

And what about the max % for all salumi?

Also, I noticed the cure calculator only calculates Cure #1.
It would be nice for them to have a similar calculator for Cure #2 as well...

Thanks!

harleykids wrote:Also, I noticed the cure calculator only calculates Cure #1.
It would be nice for them to have a similar calculator for Cure #2 as well...

You can use it for #1 or #2 as you are only calculating the amount of nitrite.
In most commercial cures it is 6.25%

Yes all DRY CURED whole muscle cuts.

Any comminuted meat the max is 156 PPM or 0.25%

Just to add to this. While 1% or 10g/kg of Cure #1 is the maximum allowed in whole muscle cuts, it is not the standard amount that is used. This amount is the highest allowable amount in the world, and from what I understand was determined, for safety reasons by the USDA when considering American Country Hams which are cured in largely uncontrolled environments and sometimes hang for years. Canadian regs max is only 200ppm, which is .32%. So in curing smaller whole muscle cuts such as loins and coppa, .25 to .3 percent of Cure #2 will do the job, no need to go to the limit.

Thanks Chris! Question...why did you decide on 0.6% for your Seville lonzino?
Just curious!

So let me make sure I have this straight as a basic guideline:

0.192 cure #1 for bacon
.25 cure #2 for fermented dried salumi AND whole muscle cuts like coppa, bresola, lonzino, etc.

And what do you suggest for bone in hams like prosciutto, etc?

Thx