Having a rough day? Let’s just have bacon. In these products Cure #1 is added directly to ground meat. Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. Dry cured bacon calculator final.xls 23k .xls file BASIC DRY CURE PROCEDURE USING CURE 1 (Instacure 1, Prague Powder 1, Pink Salt) any cure with 93.75% salt and 6.25% Sodium Nitrite by weight First thing you want to do is make a cure mix using the amounts of Cure 1 and salt described in the calculator for the lb weight of bellies you wish to cure. You need to have an accurate digital scale. I still make a variety of different bacon styles (wet cure, maple cure, etc. Cure Calculator. We have cured bacon on Timber2Table before using a dry cure method. Weigh your meat, convert that to grams. And it’ll cure what ails you. (If cure time is longer than 10 days, consider injecting the brine to speed up the process. To dry cure, you mix up your salt and spice mix, coat the meat, and store it in a temperature and humidity controlled space. It’s a universal language that we all speak. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. It is so simple but so effective. If you inject every inch or so, then input two inches in the calculator meat "thickness" to estimate the cure time. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. For my taste, 2% salt is perfect, 2.5% was too salty, just depends on how salty you like things. Forget the wine. Here, have some bacon. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. Pondering what makes the world go ’round? Bacon Cure Calculator Page 2 Delicatessen Smoke Fire And Homemade Bacon How To Cure And Dry Your Own Bbq ... Customizable wet and dry equilibrium eq cure calculators for bacon adventures in bacon making homemade batches 1 2 homemade bacon making a comprehensive guide biafg how to make the best bacon calculator guide eat cured meat. The daily application of a basic cure consisting of sugar, salt and a few aromatics, to a small, inexpensive piece of pork belly creates perfect bacon in just 10 days. Simple bacon can take a week and large meats like hams can take months. Few words get as much of a reaction as bacon. Who needs supper? Dry curing is slow. ), but this simple dry cure is my favorite (and my wife’s favorite as well). Don’t know what to make for supper? Bacon. It works well, but sometimes the bacon can turn out pretty salty. Dry curing requires a lot of space to hold the meat, and … This method uses a wet cure based on precise weights of both meat and cure ingredients. Example, for a 10lb belly there is 4536g. 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