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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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If the meat is part of a bigger dish, like pasta or curry, plan for 1/4 to 1/3 pound (four to six ounces) per person. That means you'll want at least 2 1/2 pounds of meat if you're planning to have 10 people over to dinner, and 5 or more pounds of meat if you're cooking for 20 guests. There's usually a little more wiggle room in terms.

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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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The calculator determines how much taco meat per person using specific measurements. It is based on a formula that uses the average serving of protein on the typical taco is an 1/8th of a pound of meat, which is about 2 ounces of beef before it is cooked. So, a pound of ground beef should nicely fill 8 tacos.

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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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3½- 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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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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Cover the pot and simmer the chili over very low heat for about 1 hour, stirring occasionally. Break up the big tomatoes with a wooden spoon or a fork as you stir. Add the beans and simmer the mixture for 10-15 minutes longer. Thin the chili with extra beef broth, if necessary. Discard the bay leaf.

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2 lb meatloaf will take about 1 hour to 1 hour and 20 minutes to reach 160⁰ F. 3 lb meatloaf will take about 1 hour and 30 minutes to 2 hours for the meatloaf to reach 160⁰F. 4 lb meatloaf will take 2 hours to 2 hours 20 minutes to reach 160⁰F. 5 lb meatloaf will take 2 hours 20 minutes to go 45 minutes to reach 160⁰F.

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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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12.5 - 15 lbs. Consider serving sandwiches with roast beef as the main course with 1/2 to 1/3 pound of roast beef per person. You can calculate 1/4 to 1/6 pounds of roast beef per person when it's included in a buffet or appetizer selection. Depending on your particular event and your guests' appetites, change the quantities.

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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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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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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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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.