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Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. The Polish cure calculator calculates the amounts of European Peklosol that can be added to ground meat. European regulations permit 150 parts per million (ppm) of sodium nitrite to be added to ground meat. Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt.
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Instructions. First, heat a large stockpot over medium/high heat. Then, add ground beef, yellow onion, and minced garlic and sauté for 7-10 minutes or until beef is fully browned. Next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, tomato paste, and maple syrup to the pot and stir to combine.
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Make sure you don't exceed the 5-pound per package maximum weight limit for dry ice. Mark the package with "Dry Ice" or "Carbon Dioxide Solid". Affix the UN 1845 label to your package. Mark the package with the net weight of dry ice in kilograms (1 kg = roughly 2.205 pounds) Include the name and address of the shipper.
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1.134g per pound of meat. 5 x 1.134 = 5.67 grams of pink curing salt for 5 pounds of pork belly. I highly recommend getting precise digital scales to do this method. (here is a link to some gear I have) When you have an accuracy of 0.1 or 0.01 (check out the scales you need here).
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Pork. Ham, re-heat boneless fully cooked - 6 - 7 minutes. Ham, shoulder - 25 minutes. Roast, butt - 45 - 50 minutes. Roast, loin - 55 - 60 minutes. Ribs - 20 - 25 minutes. Chops - 5 - 6 minutes. Check out Honey Glazed Ham and Instant Pot Pulled Pork.
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Directions. Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes.
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While 1 lb of ground beef that contains 15% fat has a slightly higher volume that 1 lb of leaner meat, the difference is insignificant. Raw meat contains a lot of water, the majority of which evaporates during the cooking process. As such, the diameter of the cooked meatballs will be lower than that of the raw meatballs. It is possible to make.
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A general yield you can expect to get from a whole raw chicken after the bones have been removed is approximately 65% of the weight of the chicken. The yield from a whole cooked chicken drops to approximately 45% of the weight of the raw chicken. So a 3lb/1.36kg Whole Chicken would yield about 2lbs/0.9kg raw meat or 1.4lbs/0.6kg cooked meat.
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Next, multiply the number of people 8 ounces to get the total ounces of meat. 10 * 8 = 80 ounces. Finally, divide by 16 to get the amount of meat in pounds. 80 / 16 = 5 lbs of meat. Enter the total number of guests you are going to serve into the calculator to determine the total amount of meat needed. Meat Ratio Calculator Food Cost.
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Parties and Large Gatherings. If you're hosting a party or large gathering, plan for about 1/4 to 1/3 pound of deli meat per person. This is equivalent to about 4-5 slices of meat. If you're serving other meats or appetizers, you can plan for a little less. However, if sandwiches or deli meat are the main course, plan for a little more.
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Depending on size and shape, the meatloaf should be cooked at 350°F for about an hour, give or take a few minutes. A 2-pound meatloaf should be ready in no more than an hour. However, using an instant read thermometer is the best way to determine when the meatloaf is finished cooking.
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Result: 3 hours and 5 minutes at 180°C / 350°F / Gas Mark 4. Simple Weight Converter. Weight (Mass): Pounds: 6.614 lb. Ounces: 10.597 oz. Grams: 3000 g. If you need to convert between various cooking units, you can use this cooking conversion calculator.
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3œ- to 4-pound uncooked brisket for corned beef, rinsed well and patted dry 1 tablespoon pickling spice or packet from corned beef 1 small onion, peeled, cut in half
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There is a lot of loss, between 35% to 50% from bones and the fat that either melts during cooking or gets trimmed away. You can usually get 4.5 lb. Of meat from an 8 lb. Butt and that will feed 10 to 15 people depending upon appetite and side dishes. Plan on serving 1/4lb. per person for sandwiches and 1/3 lb. for plates.
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2 lb meatloaf will take about 1 hour to 1 hour and 20 minutes to reach 160â° F. 3 lb meatloaf will take about 1 hour and 30 minutes to 2 hours for the meatloaf to reach 160â°F. 4 lb meatloaf will take 2 hours to 2 hours 20 minutes to reach 160â°F. 5 lb meatloaf will take 2 hours 20 minutes to go 45 minutes to reach 160â°F.
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Bacon only yields about 30% meat after cooking. Ground beef will yield about 70% of cooked beef. Brisket yields about 60% meat after cooking. And whole birds such as chicken and turkey (under 12 lbs) also yield about 60% meat. So when purchasing raw meat, increase the amount purchased based on what the actual cooked amount of meat you'll need.
