Curing meat can be challenging to understand. We interviewed Aaron McLaughlin, who has the education and background on the topic, to provide insight and knowledge.

Who is Aaron McLaughlin?

Aaron McLaughlin has been active in the meat industry for decades and was formally trained at SAIT in the Retail Meat Cutting Program. Aaron spent 10 years in the fast-paced meat market of Calgary. From there, his career took him to small butcher shops, abattoirs, large grocery chains, and high-end butcher shops until he was offered a job at Olds College. Aaron spent 6 years at Olds College in the National Meat Training Center as an instructor and Production Manager, where he worked until 2021. Aaron now teaches sausage and jerky courses at High Caliber Products. 

Q: How does a home meat processor calculate how much cure to use?

A: The amount of curing agent (such as sodium nitrite) needed depends on the specific product you're making and the curing method employed. It's crucial to follow the manufacturer's instructions provided with the curing product, as these guidelines are designed to ensure safety and effectiveness.

Q: Does it matter what cure they are using or what they are making?

A: Yes, the type of cure and the product you're preparing significantly influence the curing process. Different meats and curing methods (e.g., dry curing, brining) require specific types and amounts of curing agents. For instance, curing bacon differs from curing jerky, both in technique and the amount of cure used.

Q: Can you clarify the Canadian guidelines for using cure?

A: In Canada, the use of nitrites and nitrates in meat curing is regulated to ensure food safety. The Canadian Food Inspection Agency (CFIA) provides preventive control recommendations on the use of nitrites in meat products. For example, the maximum allowable limit for nitrites in cured meat products is 200 parts per million (ppm), and 120 parts per million for Bacon.

It's essential to adhere to these guidelines to prevent health risks: Canada Inspection

Q: What would home processors use for jerky, smoked sausage, hams/pastramis, fish, and fowl? Is there a calculation that can be used by weight?

A: For home processors, using F.S. Cure (5% sodium nitrite) for different types of cured meats like jerky, smoked sausage, hams/pastramis, fish, and fowl is safe and effective. Each type of meat has specific curing needs, but the calculation for the amount of cure to use remains the same, making it straightforward.

Calculation for Using F.S. Cure

Use 3.8 grams of F.S. Cure per kilogram of meat. This calculation keeps the nitrite levels safe (just under 200 ppm) and easy to measure.

How to Use F.S. Cure by Product

1. Jerky:

• Use 3 grams of F.S. Cure per kilogram of meat.
• Mix the cure evenly with any spices or marinade, and let the jerky cure in the refrigerator for 12-24 hours. This allows the nitrite to penetrate fully before smoking.

1. Smoked Sausage:

• Use 3 grams of F.S. Cure per kilogram of ground meat.
• Mix the cure thoroughly with the meat and spices to ensure even distribution.
• Let the sausage cure in the refrigerator for 24 hours before smoking.

1. Hams/Pastramis:

• Hard question to answer. It would all depend on the recipe being used.
• Follow the recipe exactly.
• Only use recipes from reputable sources.

1. Fish and Fowl:

• Lean meats like fish and fowl also use 3 grams of F.S. Cure per kilogram of meat.
• Let it stand for 24 hours in the cure. Rinse them afterward to remove any excess before smoking or cooking.

1. All of the above should be cured while also using a cure accelerator (Sodium Erythorbate, or Ascorbic Acid). 

Why This Calculation Works

By using 3 grams per kilogram for any type of meat, you're staying within safe limits while allowing enough sodium nitrite to properly cure the meat. This calculation is versatile and keeps things simple for home processors working with different meats.

Key Tips for Curing

• Measure Accurately: Use a digital scale for precise measurements.
• Mix Thoroughly: Make sure the cure is evenly distributed through the meat.
• Refrigerate During Curing: This keeps the meat safe and helps the curing process.

Using 3.8 grams of F.S. Cure per kilogram provides a reliable, safe approach to curing a variety of meats at home, from jerky to hams, without needing to adjust the calculation for each type.

The parts per million (ppm) calculation is a way to measure very small amounts of a substance, like sodium nitrite in meat curing, in relation to a larger quantity. In curing, ppm tells us how much sodium nitrite should be present in each kilogram of meat to keep the process safe and effective.

Aaron's step-by-step way to understand and perform a ppm calculation for curing meat:

1. Understanding ppm

• 1 ppm means 1 part of a substance per million parts of the whole.
• In curing, it means 1 milligram of sodium nitrite per kilogram of meat.
• The CFIA recommends a maximum of 200 ppm of sodium nitrite for cured meats. This is a safe concentration for inhibiting bacterial growth without risking over-curing.

2. Setting Up the Calculation

The formula to calculate the amount of cure you need based on ppm is:

Amount of Nitrite (grams) = (Desired ppm × Weight of Meat (kg)) ÷ 1,000,000

Since 200 ppm = 200 mg of sodium nitrite per kilogram of meat, we can break it down with an example:

3. Example Calculation for 1 kg of meat

Let's say we want to cure 1 kg of meat at 200 ppm using a cure like F.S. Cure, which is 5% sodium nitrite.

Step-by-Step

Here's the step-by-step calculation in plain text, suitable for copying and pasting into Google Docs:

Step 1: Calculate the amount of sodium nitrite needed

• Multiply the desired ppm (200) by the weight of the meat in kilograms.
• For 1 kg of meat:
  • 200 ppm × 1 kg = 200 mg of sodium nitrite

Step 2: Convert milligrams to grams

• Since cures are usually measured in grams:
  • 200 mg ÷ 1000 = 0.2 grams of pure sodium nitrite

Step 3: Adjust for the percentage of sodium nitrite in F.S. Cure (5%)

• Divide the amount of pure sodium nitrite by the nitrite percentage (in decimal form).
• Calculation:
  • 2 grams ÷ 0.05 = 4 grams of F.S. Cure

So, for 1 kg of meat, you would use 4 grams of F.S. Cure.

4. Summary Formula

So, for each kilogram of meat at 200 ppm, you would use 4 grams of F.S. Cure (since it contains 5% sodium nitrite).

5. Quick Reference Formula for F.S. Cure

Since we're always aiming for 200 ppm, a simplified formula for F.S. Cure (5% sodium nitrite) is:

F.S. Cure needed (grams) = 4 × Weight of Meat (kg)

Example Using This Formula

For 2 kg of meat, the calculation would be:

4 × 2 = 8 grams of F.S. Cure

This approach provides a safe and easy way to use F.S. Cure based on the weight of the meat.

The instructions on the F.S. Cure bags recommend using 3.8 grams per kilogram rather than exactly 4 grams per kilogram to build in a small safety margin. This slight reduction helps prevent accidental over-curing, which can happen if measurements are a little off, or if there's slight variability in meat or cure distribution.

Here's why this is done:

1. Built-in Safety Factor: Reducing the cure from 4 grams to 3.8 grams per kilogram reduces the final nitrite concentration slightly below the 200 ppm maximum, which adds a buffer to ensure the meat is not over-cured.
2. Compliance with Regulatory Limits: CFIA and other food safety organizations establish maximum limits to ensure consumer safety. Many curing products include a slightly reduced amount as a best practice, so that even minor errors won't cause the nitrite concentration to exceed these safe limits.
3. Consistency and Precision: When making cured meats, there can be slight variations in measuring and mixing the cure into the meat. Reducing the recommended amount helps account for these variations, making it more user-friendly for home processors who may not have lab-level precision.

In practice, this small reduction (from 4 grams to 3.8 grams per kilogram) ensures that the curing process remains effective and safe without any compromise on quality.

That being said, 3 grams per Kilo offers an additional safety net. If you are ever in doubt, follow the product's instructions. 

High Caliber offers a range of curing products suitable for home processors, including:

• Curing Salt F.S. (500g/PKG): A formulation containing 5% sodium nitrite and salt, used in the manufacturing of smoked products to prevent food poisoning and enhance flavor
• Bacon Dry Rub & Cure (500g/PKG): A simple cure for making bacon at home, with instructions for use provided

These products come with specific instructions to help you achieve the best results safely.

Q: Do you use different cures for wet or dry brines?

A: No, you don't need a different cure for wet or dry brines—F.S. Cure works for both. The difference is simply in how you apply it:

• Dry Brine: For a dry brine, you mix the cure directly with the meat. Measure 8 grams of F.S. Cure per kilogram of meat, rub it evenly over the surface, and let the meat cure in the fridge.
• Wet Brine: For a wet brine, you dissolve X amount of grams of F.S. Cure per kilogram of meat in water along with any salt, sugar, and spices you're using. Potentially pump, and/or submerge the meat completely in this brine and refrigerate.

Quick Curing Methods

Curing is curing, and to speed up the process, you'll need to use a cure accelerator. I recommend using a cure accelerator with all curing methods, as it helps ensure a thorough and complete cure. 

Tips for Simplifying the Curing Process

• Use Reliable Recipes: Start with tested recipes from reputable sources to ensure safety and quality.
• Measure Accurately: Use a digital scale to measure curing agents and other ingredients precisely.
• Understand the Process: Learn about the specific curing method you're using, whether it's dry curing, wet brining, or injection curing.
• Follow Safety Guidelines: Adhere to recommended curing times and temperatures to prevent bacterial growth and ensure food safety.

By following these guidelines and utilizing quality curing products, you can enjoy safe and delicious home-cured meats.