I was just wondering if there is a formula or method out there to calculate the nutrition of home-cured foods. Recipe calculators assume all the ingredients in the recipe are spread evenly throughout the food, but we are disposing of most of the salt (and other ingredients) by rinsing and soaking so that only what the meat absorbs remains. Is there a limit to how much meat can absorb?
I like to think that the cured items I am making are healthier than commercial preparations, but I have no idea.
Any help?
I'm not aware of any program that can meet your needs, once you alter the food.
I'm not sure if I fully understand your question. I assume you are mainly concerned with sodium. There is a limit of how much salt meat can absorb, but it can be quite a bit if you are using a dry cure method; your meat can absorb a great deal of salt. Of course that depends on how much salt is applied and how long you apply it. You can better control the salt by wet curing/brining, that way the meat will not absorb any more salt than the salinity of the solution.
You'd prolly have to hire a lab to know for sure ($CHOKE$)
For "healthy", the most significant factor is more likely what you serve with it (?)
Quote from: Habanero Smoker on March 20, 2013, 01:38:40 PM
I'm not aware of any program that can meet your needs, once you alter the food.
I'm not sure if I fully understand your question. I assume you are mainly concerned with sodium. There is a limit of how much salt meat can absorb, but it can be quite a bit if you are using a dry cure method; your meat can absorb a great deal of salt. Of course that depends on how much salt is applied and how long you apply it. You can better control the salt by wet curing/brining, that way the meat will not absorb any more salt than the salinity of the solution.
Yes, I am mostly interested in the sodium content, but also in anything else that may be absorbed and if any alterations occur in any other substances like proteins.
I do think a lab might be the only way.
Another suggestion; if you have a culinary school nearby they may be able to give you a definite answer, or at least some leads.
If you are making it without adding numerous additives and other things that you cannot pronounce or spell it has to be healthier