thanks, Aaron. The problem/question I have about the calls for pickling brine aren’t addressed in your spreadsheet. For most recipes the salt, sugar, and spices are scalable (twice the volume you double the ingredients) but the nitrite concentrations are not scalable in this way. Nitrite concentration depends on how much meat you are going to put into a volume of brine and those values also depend on how long the meat will need to cure in the brine. Injections certainly shorten the time needed for curing as well as the use of accelerants. I’m hoping to figure out how these calculations are made so I can adapt the pickling recipe to use other pre-mixed cures that contain different nitrite concentrations for curing bacon and hocks.
