Best posts made by Miket482000

Jonathon Cool putting it in now!! I am on disability and have to save money any where I can or I will never be able to afford to do much of any of this.

Austin To you and yours a Very Marry Christmas and a Great Coming Year!!!

I was just looking at the Small Batch Conversion Chart! I am to say the least a little dismayed that you don not have a conversion for people that are using Grams!!! I would venture a guess that there is a fairly large number that use Metric for weighing out small batches and all batches for that matter as it is by far easier to calculate accurate amounts of any Seasoning with a simple meat to seasoning ratio! I have no doubt that more and more are realizing that it is more accurate and being base 10 across the board MUCH easier to do simple math to scale any batch to what ever size you like! Yet you do not have a Grams to meat ratio number for any of the seasonings. For example: 500g test batch, seasoning ration is say .02 to a gram of meat, that would be: 500 x .02 = 10 grams of seasoning in this example!! 628g of meat 628 x .02 = 12.56g of seasoning! Simple easy fast no interpolation no guessing if the spoon is packed, heaping, scraped level, if you have .38 of a teaspoon, ETC. you get the correct amount every time. This ratio and the simple instructions to use it should be printed on the bag of spice mix, eliminating the need to look it up , with the possibility of accidentally looking at the wrong line on the chart, or the need to take the time to do so, as everything you would need is there in your hand!

Also by simply printing the ratio for a blend on the bag, you eliminate possible errors in jumping lines on a chart (don’t ask why I feel that may be an issue) and the need to go online to look it up.

The problem is that it is only available to a Commercial Processor or to a company that supplies Commercial Processors. We as home Processors cant get it unless a company like Walton’s gets it in as a product to sell. The things on that label are mostly for binding, texture, color or curing, and a few for taste lol.

Just a thought on buying equipment! It has been my experience that it is best to get the most you can afford to get, as I have all to often cheeped out and got a smaller or less powerful unit in order to save a little bit of money and ended up spending again to upgrade! So if this is something you see yourself continuing to do get the biggest one you can afford and don’t look back!! As it will usually be cheaper in the long run.

I would be willing to bet that if you take out the sugar and the caramel coloring And the added salt for the recipe and only the curing slat is left the amount will still be 6.25% Nitrite! The amount need to be safe in the US is set by law they really can’t sell you something that is not up to regulations! As far as controlling the salt the only way you have control is to mix the cure your self! The amount of curing salt is going to be .25% of the weight of the meat no options there!!! If you need to you can adjust the amount of regular salt you add over that to your taste! The amount of salt is generally from 1 to 3% of the weight of the meat, subtract the amount of curing salt from that for the batch. The amount of curing salt is what it is to ensure safe results, DO NOT REDUCE THE CURING SALT!!! Only play with the regular salt amounts!!!

bocephus Yes, but not everyone would think it is easy, as many do not have the computer chops to do so.

Most likely, I was just surprised that the information was not there as it is so basic and useful!! Also by printing the ratio on the spice bags would eliminate the need to go online to look it up.

Meat 101 I Totally agree and so does the professional cooking world!~ Using weight is the ONLY way to get consistent accurate amounts every time! It is just not possible when there is such variations in grind, texture, shape of all of the individual ingredients! By using volume you can have as much as a 40% variance from one batch to another in each ingredient by using volume measurements!