What does pump mean

Discussion in 'Curing' started by fagesbp, Jan 9, 2013.

  1. fagesbp

    fagesbp Smoking Fanatic

    So in researching trying to find out how the amount of cure in a brine solution is calculated I found this http://www.sausagemaker.com/product..._Level_in_Brine_with_InstaCure_(Imperial).pdf

    Can someone explain to me what is meant by 10% pump? Is it physically pumping brine into the meat like injecting or just the amount off weight gain from green weight? Or something entirely different? I was curious because some recipes I see came out to ridiculous levels of nitirite. I understand that it's because it's a gradient brine not equilibrium but a reputable site is saying to put 5 oz cure to a gallon of cure to a gallon of water. I figure that comes out to like 2345 ppm nitrite to water as opposed to pops brine which I think comes out to 283 ppm nitirite.

    I hope someone can set me on the right track.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The current USDA Minimum is 125ppm and Maximum is 200ppm Nitrite for Brined/Pickled Meats that are spraypumped WITH 10% brine of their initial weight [aka ‘green weight’]).

    If the butt weighs 10 #'s , pump with 1 # of brine/cure....  suggested every inch... So you divide the meat into sections, (by eye), If you have 20 areas you need to pump , 1#  = 16 oz....  16 / 20 spots to pump =  0.80 oz per spot.....  Weighing the meat before and after will give you a very good idea of how much was pumped....  The center is the most important part to get brine to....    Dave
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Ditto with Dave

    When i do fresh hams i inject (pump) next to the shank bone all around.

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