ThanksMartin, but when i try to see what pink salt consisted from it was very simple ! look at this :
http://www.gourmetsleuth.com/Dictionary/C/Curing-salts-6056.aspx
high grade salt + sugar + Nitrate + Nitrite !!
and watch this info, i guess it's really good :
[h2]Nitrate Safety Concerns[/h2]
There has been much concern over the consumption of Nitrates by the general public. Studies have shown that when nitrites combine with by-products of protein (amines in the stomach), that leads to the formation of nitrosamines which are carcinogenic (cancer causing) in laboratory animals. There was also a link that when Nitrates were used to cure bacon and the latter one was fried until crispy, it helped to create nitrosamines. In order to accomplish that the required temperatures had to be in the 600° F (315° C) range. Most meats are smoked and cooked well below 200° F (93° C) so they are not affected. Those findings started a lot of unnecessary panic in the 1970’s about the harmful effects of nitrates on our health. Millions of dollars were spent, a lot of research was done, many researchers had spent long sleepless nights seeking fame and glory, but no evidence was found that when Nitrates are used within the established limits they can pose any danger to our health.
A review of all scientific literature on nitrite by the National Research Council of the National Academy of Sciences indicates that nitrite does not directly harm us in any way. All this talk about the danger of nitrite in our meats pales in comparison with the amounts of Nitrates that are found in vegetables that we consume every day. The Nitrates get to them from the fertilizers which are used in agriculture. Don’t blame sausages for the Nitrates you consume, blame the farmer. It is more dangerous to one’s health to eat vegetables on a regular basis than a sausage.
above quote is from : http://www.wedlinydomowe.com/sausage-making/curing/nitrates
and btw, the calculation mentioned over the USAD is for PURE nitrate and nitrite, but NOT to CURE#1 or already Mixed Pink salt !!
here we quote :
[h2]How Much Nitrite Can Be Used?[/h2]
For the curing process, sodium nitrite legally can be used at up to the following levels, set by the Meat Inspection Regulations, Title 9, Chapter 111, Subchapter A, Code of Federal Regulations, 1974:
Effective June 15, 1978, the USDA changed the curing procedures of "pumped" bacon as follows: the use of sodium nitrate and potassium nitrate is prohibited; the level of ingoing sodium nitrite shall be 120 ppm (or 148 ppm potassium nitrite); the level of ingoing sodium ascorbate (vitamin C) or sodium erythorbate (isoascorbate) shall be 550 ppm. According to USDA surveys, these changes have resulted in bacon that does not form nitrosamines when cooked at 340 degrees F for 3 minutes on each side. These three changes apply only to pumped bacon and do not apply to dry cured bacon.
so to have 550ppm of Vitamin C for 1 Kilo of meat is:
but what makes me worry is that this calculation doesn't take in consideration the Pump lvl and MORE important it has been divided on a GRAMS of MEAT instead of Mass of Brine !!
so what you think guys ?
http://www.gourmetsleuth.com/Dictionary/C/Curing-salts-6056.aspx
high grade salt + sugar + Nitrate + Nitrite !!
and watch this info, i guess it's really good :
[h2]Nitrate Safety Concerns[/h2]
There has been much concern over the consumption of Nitrates by the general public. Studies have shown that when nitrites combine with by-products of protein (amines in the stomach), that leads to the formation of nitrosamines which are carcinogenic (cancer causing) in laboratory animals. There was also a link that when Nitrates were used to cure bacon and the latter one was fried until crispy, it helped to create nitrosamines. In order to accomplish that the required temperatures had to be in the 600° F (315° C) range. Most meats are smoked and cooked well below 200° F (93° C) so they are not affected. Those findings started a lot of unnecessary panic in the 1970’s about the harmful effects of nitrates on our health. Millions of dollars were spent, a lot of research was done, many researchers had spent long sleepless nights seeking fame and glory, but no evidence was found that when Nitrates are used within the established limits they can pose any danger to our health.
A review of all scientific literature on nitrite by the National Research Council of the National Academy of Sciences indicates that nitrite does not directly harm us in any way. All this talk about the danger of nitrite in our meats pales in comparison with the amounts of Nitrates that are found in vegetables that we consume every day. The Nitrates get to them from the fertilizers which are used in agriculture. Don’t blame sausages for the Nitrates you consume, blame the farmer. It is more dangerous to one’s health to eat vegetables on a regular basis than a sausage.
above quote is from : http://www.wedlinydomowe.com/sausage-making/curing/nitrates
and btw, the calculation mentioned over the USAD is for PURE nitrate and nitrite, but NOT to CURE#1 or already Mixed Pink salt !!
here we quote :
[h2]How Much Nitrite Can Be Used?[/h2]
For the curing process, sodium nitrite legally can be used at up to the following levels, set by the Meat Inspection Regulations, Title 9, Chapter 111, Subchapter A, Code of Federal Regulations, 1974:
- 2 pounds per 100 gallons pickle brine at the 10 percent pump level in the product
- 1 ounce per 100 pounds meat (dry cured)
- 1/4 ounce per 100 pounds chopped meat and/or meat by-product.
For example:
Another way of expressing 200 ppm is to say it is 1 pound of sodium nitrite in 5,000 pounds of meat.
Effective June 15, 1978, the USDA changed the curing procedures of "pumped" bacon as follows: the use of sodium nitrate and potassium nitrate is prohibited; the level of ingoing sodium nitrite shall be 120 ppm (or 148 ppm potassium nitrite); the level of ingoing sodium ascorbate (vitamin C) or sodium erythorbate (isoascorbate) shall be 550 ppm. According to USDA surveys, these changes have resulted in bacon that does not form nitrosamines when cooked at 340 degrees F for 3 minutes on each side. These three changes apply only to pumped bacon and do not apply to dry cured bacon.
so to have 550ppm of Vitamin C for 1 Kilo of meat is:
| 550 ppm= | 0.55 grams Vitamin C X 1,000.000 ————————————————— 1000 grams of cured meat sample |
so what you think guys ?
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