In order to calculate the amount of PURASAL in your formulation, change the numbers in the table (based on the finished weight of the product) and press recalculate:

RECIPE:
Salt		%
Sugars		%
Phosphate		%
Nitrite		ppm
Erythorbate		ppm
		%
		%
		%
		%
PURASAL		%
Yield (before-after cooking)		%
Pump		%
Brine		kg/lbs

RESULT:
Salt	10.00 %		50.00 kg/lbs
Sugars	6.00 %		30.00 kg/lbs
Phosphate	1.50 %		7.50 kg/lbs
Nitrite	0.08 %		0.39 kg/lbs
Erythorbate	0.22 %		1.10 kg/lbs
PURASAL	16.50 %		82.50 kg/lbs
TOTAL ingredients			171.49 kg/lbs
Water			328.51 kg/lbs
TOTAL			500.00 kg/lbs

 

IF YOU USE 6.25% NITRITE CURE THEN ADJUST SALT TO 44.15 kg/lbs AND NITRITE CURE TO 6.24 kg/lbs

• Pump is defined as amount of brine added per 100 kg/lbs of raw meat x 100%
• PURASAL sodium and potassium lactates are solutions of 60% lactate in water. This calculation results in the amount of the commercial product PURASAL that needs to be added to the formulation.
• Yield: For fresh marinated products; adjust the cooking yield to 100% PURASAL generally increases the cooking yield with 1-3%. In most pumped products this yield pays for the cost of PURASAL