Brine / Cure Concentration
Brine salinity or equilibrium salt percent, finished-product nitrite ppm from curing salt #1.
Example
You enter
- Mode equilibrium
- Salt added (g) 25
- Meat weight (g, equilibrium) 1000
- Cure #1 (g, 6.25% nitrite, optional) 2.5
You get
- Concentration 2.5
- Finished nitrite 156.25
Details, formula, and sources
Brine salinity or equilibrium salt percent, finished-product nitrite ppm from curing salt #1, and salt-to-add for a target, by mass fraction.
brine% = salt/(salt+water)*100; equilibrium salt% = salt/(meat+water)*100; equilibrium ingoing nitrite ppm = cure*0.0625*1e6/meat (green meat weight, 9 CFR 424.22); brine nitrite ppm = cure*0.0625*1e6/(salt+water+cure); salt-to-add = target%*total/100 - salt.
First-principles mass-fraction chemistry. Prague Powder #1 is 6.25% sodium nitrite; finished-product ingoing nitrite is limited per USDA FSIS regulation (9 CFR 424.21/424.22, by name).
Free at fsis.usda.gov and ecfr.gov; the user confirms the current FSIS ingoing limit.
Estimate. AHJ and licensed professional govern.
Field names used by the API: mode, salt_g, meat_g, cure_g, concentration_pct, nitrite_ppm
- Cure #1 nitrite Prague Powder #1 is 6.25% sodium nitrite by weightUSDA FSIS