Perhaps I am mistaken but the Sodium Nitrite in the honey glazed ham seems rather high.
26.3 * 0.0625 = 1.64375g Sodium Nitrite
(1.64375 * 1,000,000) / 6000 = 273ppm
*6000 is weight of meat and water.
Above the 200ppm limit.
What makes this even more confusing is the fact that the USDA does not have explicit guidelines for immersion curing since the percentage % pick-up is what really determines the final ppm of the cured product.
Most of the documents I've read refer to injection brining but none seems to accurately describe equilibrium brining in relation to wet cures and the maximum and minimum nitrite content.
Anyone got some sources they can site for this aspect of meat processing safety?
