Wet cure bacon calculator app I have to caution you, if this is your first time curing meat be VERY dilligent about these calculations, be very sanitary in your preparation and if you Jan 4, 2012 · Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. g. I always use curing salt, which you can buy from the interne This basic cure can be used for simple streaky bacon or back bacon and requires minimal effort. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over-salting. It tells you exactly how much salt and pink curing salt you need and how much water you will need for wet brining. Back; All Activity My Activity Streams. Prague Powder #1 in grams, or. This calculator is built to help calculate the amount of curing salt, salt and sugar required to make cured meats, specifically bacon. Also diggingdogfarm cure #1 seems to be stuck at 6. Use the calculator to adjust the cure mix and experiment with diverse seasonings while ensuring the perfect balance. The only thing I've observed that doesn't work well is adding additional maple. The app does all the hard work for you in regards to ingredient calculations and timings as per your local food Oct 2, 2024 · Hey, everyone. Dec 1, 2024 · My cure was . The app does all the hard work for you in regards to ingredient calculations and timings as per your local food standards. As an Irish person that's the first time I've heard a rasher called wet curled back bacon. This calculator uses the ratios below. The raw pork belly (about 1 in thick) weighed in at 958g, and I used 17g salt (aiming for 1. 2 kilograms of salt; 20 litres of water; 50 grams of saltpetre (optional) Flavourings such as black peppercorns, sugar, beer, etc; These quantities are approximately what you'll need to wet-cure a whole belly from a pig at pork/bacon weight. 5% sugar. EQ (Equilibrium) Curing - This method uses a cure based on the weights of both meat and curing ingredients. If I use Pops full strength brine with a 14. Pretty much the same as our dry c Dry Curing. The app does all the hard work for you in regards to Bacon Cure Calculator - Local Food Heroes. ) TLDR; Skin on belly, salt 2-3% by weight, refrigerate for 7-10 days until stiff and no more moisture is being pulled, cold smoke for 24 hours using apple or other fruit wood. I have tried brines of 1 litre and 100g of salt, and 1 litre 70g of salt, cure for 30 minutes and found it to salty. I am of the school that your brine should be sweeter rather than saltier. Bacon Curing Calculator Apr 15, 2017 · As mentioned above, 2% to 2,5% salt works well for most tastes - though some commercially ready blended bacon curing salts will take it up as high as 4-5%. 25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight, so 40% water is calculated for the total meat weight If you want a full post on making Same thing. 5 days with salt at 2. Dry cure, specially when measured as a percentage of the weight of the meat gives consistent results and allows for precision adjustments. Key Points: Preference for Bacon Curing – 2. Jul 5, 2024 · So this calculator for curing bacon can work out whether you want a dry or wet brining curing result! How do you calculate cured bacon? Wet Brine Bacon Curing = % of Sea Salt + 0. Get Wet Cure Calculator latest version for iOS (iPhone/iPad) at $0. This is called the EQ or “Equilibrium” curing method. We now calculate the cure, salt and sugar for a total of 1500 grams of meat and water. Page created by Risa Fujii. In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. After curing, rinse the pork belly and pat it dry. Wow! It was amazing!! This is a pretty easy way to cure bacon. Coming soon. Dry cure calculator. The Wet Cure Calculator will enable you to create your own artisan bacon, ham, pastrami and corned beef safely at home. 0625%) of sodium nitrite in nitrite WET curing calculator: Jan 2017 . Bacon Curing Calculator So this calculator for curing bacon can work out whether you want a dry curing or a wet brining curing result! If you use nitrates, it works it out based on the 0. Sep 22, 2019 · Will the web brine calculations work for curing Tilapia fillets as well. I love maple cured bacon, and use real maple in my cure. Wet curing, also known as brine curing, involves submerging the pork belly in a solution of water, salt, and sugar. 25% Pink Curing Salt to the Total Weight of the Meat It has not been possible to present this calculator in the style of the rest of the site but it is fully functioning and accurate. With wet curing, a. I have tried wet brining or pickling anything from bacon, turkey, venison, and lots of different types of fish. 02%) for dry cured bacon, 156 ppm (0. So I am considering using the wet brine calculator for this. I did three variations -- one with plain cure, one with cure plus ground sage, one with cure plus sage, paprika, and cumin. However, we've reduced the amount of sugar (for a more peppery taste) and curing salt (for safety). 5 tbsps prauge powder for a 20 day cure. Here is why It seems like the concentration is the key, not the lbs of meat. For wet curing, submerge the pork belly in the brine. Using Wet Brines for Meat Curing. I used to batch cook bacon in the morning for breakfast shift and would have to take the tray out the oven halfway through to pour off the excess water and white crap. You can eat dry-cured bacon as is but dry curing involves curing (described in this post) and later drying/maturing, like guanciale or pancetta. I'll see. I am wet curing a spatchcocked chicken using this universal curing calculator. 0156%) for products such as frankfurters or cured sausages, 200 ppm (0. Links at both the top and bottom of the page will return you to the main site when finished. 75 cups not 2 ¾ cups) Then click units button. yields 1 pound bacon. Your cure will be 2-2. In many cures, pink salt is used and this is called prague powder / instacure or more specifically sodium nitrite. Pin Classic Streaky Bacon The most important thing you can remember is that the total amount of saltiness will include the pink curing salt (@ the recommended 0. Aug 6, 2017 · Ingredients. Easy EQ Bacon Recipe; Easy Bacon Brine Recipe (wet cure) Smoked Jalepeno Bacon Dec 17, 2024 · A minimum of 10 days, up to 2 weeks, is good for complete curing. Set the calculator with precision (up to 0. I'm no expert, I won't cure for this long again. It’s in the app store for free and it’s called iSmokeHog. A minimum of 2% is Needed for Curing the Bacon. Meat weight. The wet cure So, for my bacon, I cure, rinse/soak to reduce the salinity, and then I prepare as I see fit. Cooking instructions can be found from the link. They have a recipe for wet curing a ham, but there are some discrepancies between the recipe and their wet curing calculator. Here's the results from the calculator: Basic wet cure brine ingredients. Jun 15, 2014 · Wet Cure Method. dry cure calculator A dry cure is a big space saver in the fridge too I vacuum seal mine and flip daily for the first week I thought I would share these calculator websites that I have collected and occasionally use, some more than others - I'm sure it's not the first… Mar 29, 2024 · Dry Cure Bacon Calculator Are you interested in making your own delicious bacon at home? Try using a dry cure instead of a wet cure for a more flavorful result. E. Oct 6, 2019 · The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. Been using Ingredients. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping If you are nervous about the right amount of cure you can always add liquid (e. This method uses a wet cure based on precise weights of both meat and cure ingredients. Jul 7, 2012 · To cut a long story short, with a background in business, I'm now learning to code & as one of my initial projects I'm intending to write a mobile app similar to the cure calculator. Feb 22, 2020 · For dry curing, coat the pork belly evenly with the cure mixture. 75% – ideally salt level. Ingredients: 1 (1 ½ to 2 pound) pork belly; 1 ½ cups kosher salt; 6 peppercorns; 6 Although there are many bacon recipes and curing techniques out there, there is one that is a relatively modern technique that may work well for both a novice and experienced bacon maker. The most powerful and complete calculator. Recipes:Dry Apr 11, 2023 · Should I Dry Cure or Wet Cure Homemade Bacon? Some experts insist dry-curing results in a more pronounced flavor and that the bacon fries up more crispy than when using the wet-curing method. Dec 28, 2017 · Wanted to post an update about my latest Canadian bacon effort. Andrew Completely lost now. But now I have a question it's something that seems wrong. The app does all the hard work for you in regards to Bacon Curing Calculator. With that short a cure it’s possible you’re not getting cure all the way to the center so it’ll still taste great but might not keep as long. Jan 30, 2017 · The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. Calculator comes up with 2. I now have another question. Our bacon is less than 2-1/2 inches thick so injecting isn't required. Like lets say for Hey guys been doing a bit of bacon making lately and keen to hear everyone’s thoughts/ methods Had a 10% wet brine over 10 days , 8% over 10 days and just finsished a 3% salt 2. 5% salt and 1% sugar at 200 ppm ingoing Nitrite you would have had just over 110 grams of cure to rub in. It is presented here for informational purposes only! I make absolutely no claim to the accuracy of the information or resulting calculations. There are many calculators out there, but this one is specifically designed to be simple and to work well on mobile devices. Back; View New Content Culinary Modernism Unread Content Content I Started Search Donate. Name makes some sense but it's so strange to hear. net is not responsible for any illness or injury caused by the process of makin’ homemade bacon. To make changes click "Open in Google Sheets" at the top of the page. If you want a sweeter bacon, you can add more sugar. Calculator: Sep 15, 2024 · Pin My Dry Cured Bacon Pin Slab Applewood Smoked Haning in the Curing Chamber. But eating cured bacon is not safe without cooking. For the first time, I tried making my own bacon, so I popped this 1600 gram pork belly slab in this covered tray using the cure amounts found in this calculator: 4. There will be liquid but it is not a wet brine. k. 3 gallons distilled water. 25% Cure #1, 1. Wet curing involves dissolving the salt and sugar in water and then submerging the loin in the brine. Feb 13, 2018 · This particular calculator is setup for 10% inclusion for BACON. This cure calculator can be used for measured dry cures or equilibrium brine (wet) cures. 99. Sep 25, 2024 · According to a Science Direct article different brining and curing conditions can affect homemade bacon's texture and flavor . Mix together until Dry Cure Bacon Calculator (local food heros) universal cure calculator (diggingdogfarm) Can anyone explain how to use these to help getting the ratios right? I have no experience here, so I don't know what to put in for the percentages. 1g) to dry-cure that amount of bacon. Not sure if that is on purpose. 92grams Salt Needed18. Curing too long has pulled too much water out of the meat. Return to Website. Feb 17, 2016 · When curing the same weight of back bacon it usually does not all stick and you end up pouring the remainder of the cure into the bag with the meat. Pepper: 0g. 35 grams/oz =20,421 grams and came up with 41 grams cure #1. So I'm doing my first-ever batch of bacon! I'm 14 days into the (wet) cure which was kind of the high end of my target time… Oct 30, 2023 · There's more than one way to smoke a loin, but does it make a difference? Here are two complete recipes for dry cured and wet cured back bacon. Curing, at its simplest, is the name we nowadays give to the process of preserving the meat. 25% as a hard coded value for the nitrites of the PP#1. The final product was over cured, the cracked pepper bacon fries up too dry and lacks flavor, maple bourbon is decent but seems dry too, the maple espresso tastes good but is a little dry also. Once open click the "pop-out" arrow in upper right hand corner to read the document. Checking Curing Progress. I add additional seasoning some of my bacon before smoking, some I leave plain, just depends what I'm going for. It is designed for the experienced curer – those who will know to adjust the meat weight for any bone. The calculator will display the elapsed time to help you monitor and manage the curing of your bacon Man do I love some good bacon. What he said was you add salt and let it cure without water, a dry brine. Wet curing offers several May 14, 2017 · I recommend that you use % of weight for your salt, cure, sugar vs 3 TBSP & 1/4 cup, etc. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Jul 24, 2023 · Right for 156ppm. I also use it for my basic pancetta recipe. One driy cured. , a quarter and a half of distilled water would bring your ppm down to the typical wet cure level) and leave it for another week -or put the thickness of your bacon on the calculator in the webpage you linked and you'll get 3-6 days. Cakes, cookies, pies, tarts, muffins, scones, breads, rolls, biscuits Oct 25, 2024 · Bacon Cure Calculator Jump to Latest 242 views 0 replies 1 participant last post by DIYASUB Oct 25, 2024 Nov 28, 2024 · Wet Curing. Hoping those with some solid experience could take a look and let me know if I am off with my numbers. I came across a great thread about this over at SmokingMeatForums. 34/lbs per gallon plus 20 lbs of meat x 16oz/lb x 28. One thing I was not able to find information on was PPM on ham versus sausage. 25% pink curing salt guide for curing salt No. You are saying to use a wet brine. Do you rember the 6&8 I got myself into wet curing 4 pok loin hams. Designed for the home cook who wishes to develop their own products using a domestic kitchen on a small scale and uses equipment and ingredients readily available to everyone. Decided to forego using the Eco Cure dry brine and stick with tried and true wet brine using Insta Cure #1 for my first attempt at CB. 2grams Sugar. The recipe says 7 days in the brine, while i'm getting 27 days out of the calculator. A dry cured bacon can sit at room temperature for 4 days according to the FDA. This one enables you to do just that whilst still curing to either EU or US commercial standards Jan 30, 2017 · The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. Cheap wet cured bacon, when you cook it and the meat shrinks in the pan, the wet cure with some of the protein from the meat comes out and makes that white gunky stuff. Leaner meats like wild turkey are a good candidate for brining, since there is not a lot of fat to keep the moisture in. It's supposed to cure for 7 days. There are many different schools on the brines salt to sugar ratios. 25% Pink Curing Salt to the Total Weight of the Meat Nov 7, 2019 · Not all bacon is created equal. Question: how many days until each is fully cured and ready to be smoked? I've read both 7 and 14 days and this is my first time making bacon. I did six hours of cold smoke with an apple/post oak mix. About the calculator. 0%% Sugar % Desired1. So if you were to do 10 pounds of pork belly, and you do 5% cure, you'd do 1/2 pound of whatever the cure is to weight of the meat. Applewood Smoked Bacon; Maple and Espresso Homemade Bacon; Maple Cured Bacon; pdf files. 01%) and fine-tune your recipes to perfection. If necessary, weight the meat down under a clean plastic container filled with water. Wet Cure. Weigh your meat, convert that to grams. Firstly the meat is cured and then it is smoked. 2020-05-06 Combine the salt, Cure #1, and black pepper in a small bowl. I have done two dry cures and also loved the result. 5% of the meat weight in salt, . 5% sugar dry cure and then all hot smoked Jul 16, 2018 · This is a continuation of our how to make bacon series - this time we're making and tasting Measured Wet / Bag Cure Bacon. 25 g pink curing salt 30g kosher salt 17g sugar I also added black pepper for a little flavor. The meathead link he posted had 3 gallons of water at 8. pork loin water Metric for each KG of water and pork 25 ml (17 gr) brown sugar 15 ml (19. Compute your weight loss, salt and spices, according to different methods, follow equilibrium dry curing with #1 & #2, or make your brine precisely. Pin Brined Loin, Pellicle Formed – Hot Smoked Bacon. It can be used for any type of dry curing project, not just for bacon. 4 inches thick. You need to have an accurate digital scale. 3 tbsp prauge powder. This method is much more accurate. Since the mix has a 50/50 base of salt of sugar we can easily control the required level of salt for curing through the weight of the meat. Sugar: 0g. Dry Cure vs. I use it for my bacon and hams – dry curing. The key to doing a wet cure is to take the Water Weight + the Meat Weight = Total Weight. As I mentioned in the other thread, I was surprised to discover that most tasso ham recipes only called for several hours of curing. With our handy dry cure bacon calculator, you can easily determine the exact amount of salt, sugar, and other ingredients needed for the perfect batch […] May 9, 2017 · Want to make your own Bacon? Making cured meats like ham and bacon is a two step process. The process for wet cure bacon is very similar. Put the meat in the bucket and submerge it. Wet-cured bacon also retains more water (because it is injected with brine). Jul 31, 2023 · Additionally, dry-cured bacon often has a firmer texture due to the extended drying process, whereas wet-cured bacon is moister and sometimes more succulent. Mar 12, 2016 · Just spent the day getting together some numbers for dry curing and wet curing. How do butcher shops cure bacon? Butcher shops often use curing salts, such as Prague Powder #1, combined with spices and sometimes sugars. Mar 8, 2015 · Hey Guys — I’ve become a little obsessed with making my own bacon (and small hams) over the last few years, and it’s taken me a while, but I managed to make a cure calculator for the iPhone and iPad in my spare time. The battle rages on. Dec 11, 2022 · This is my first-time bacon cure, EQ method, dry-rub. We have cured bacon on Timber2Table before using a dry cure method. com and decided to give it a try. Jan 17, 2017 · Canadian Cure Calculator (CCC) Dry Mix for Bacon using Cure # 1 (Rind Off) Weight of Meat in grams1000grams Nitrite % In Cure # 16. End of content. Whilst there are already quite a few cure calculators for bacon on this site, none allow you to choose your own levels of salt, sugar etc. Melty Cheese Calculator Cure Calculator Activity. If it’s working for you great but but every recipe and calculator I’ve ever seen calls for longer. 25% cure#1, 1. Track the progression of the curing process by inputting the start date and the current date. If a piece of bone sticks out, get the hacksaw and cut it off or add more cure to cover it. Dry cure, wet cure, sweet cure – there are many variations, so let us demystify the bacon terminology you see when scanning the shelves. With belly bacon, you generally will wet cure 4 – 5 days, as to generally 7 days with a dry cure. Rest for three days, then hot smoke to an internal temp of 155F using apple and pecan smoke woods. I use Prague #1. Calculate dry cure ingredient amounts for your bacon and cured meats. This cure calculator allows for precise calculation of Cure #1, salt & sugar when making products such as sausages and bacon. 23 votes, 14 comments. a. I do a hot smoke, with the internal temp of the bacon up to 160 degrees. 7 lb belly, I have to use 3 gal of brine to cover the slab (cut in half) in a bucket which by recipe requires 3oz (85g) cure #1. 1 Dry Cured Bacon = % of Sea Salt + 0. For all your baking needs! Recipes, pictures, ideas, questions and all things baking related. Back; Personal Information Addresses Payment Methods Alternative Contacts Help. 1 Dry Equilibrium Curing = % of Sea Salt + 0. Dec 11, 2011 · Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc. I am using 156ppm on both This calculator is for making homemade bacon using the recipe by the Binging with Babish blog. I read things about curing salts vs lbs of meat, for dry that makes sense, but not for wet. This is why wet-cured bacon shrinks significantly more than dry-cured bacon when cooked. For curing bacon that will be later cooked you need to use Insta Cure #1 (Prague Powder 1). The resulting bacon is often more tender and moist than dry-cured bacon. 0%% Parts Per Million of Nitrite120PPM Cure # 1 Needed1. Here's a calculator for wet curing, it uses 6. Jul 30, 2024 · This bacon curing calculator is a helpful tool for guiding you in your dry curing and wet brining adventures. 5%. I have a pork butt curing now using the Meathead wet-cure ham recipe. One wet cured in a bag. Based on what I've read a wet cure is faster as well. Back; Donate; Orders Manage Purchases My Details. Oct 30, 2021 · Hey folks, been years since I've been here. Full credit to Dec 28, 2021 · This is the equilibrium curing calculator that I built to calculate cure ratios for curing my homemade Artisanal Applewood Smoked Bacon. The Benefits of Wet Curing. Assuming that you were after 2. 5 tablespoons of kosher salt; 2 tablespoons of brown sugar; 2 teaspoons of paprika Jul 8, 2012 · Our piece of bacon weighs 1000grams so the amount of water required for our 2:1 brine is 500grams, adding the two together we get 1500grams. 25%), 14g brown sugar (maybe too much, I know, but wanted to try for a sweeter taste), and 1/2 tsp black pepper. I do a wet brine, and the one I did yesterday took 34 grams of curing salt and 350 grams of regular salt for 20 pounds of meat. So now I'm REALLY confused, as you recommended a minimum of 10 days and 14 days or more as being ideal. Equilibrium Curing Bacon Calculator Tool (or any Meat Curing) I created an equilibrium curing calculator to make it simple for anyone. If you are looking for our salt brine calculator, click here As a rule of thumb, since Prague powder is mostly salt no need to additionally salt brine when curing. Sep 2, 2023 · Cured bacon has a distinct flavor due to the curing process, which imparts saltiness and a characteristic smokiness if smoked. The bottom line is that it comes down to personal interpretation and preference. 012%) in wet cured bacon, 200 ppm (0. I’ve been dry curing bacon for a few years now and decided I wanted to try doing a wet cure. 2 gr) Kosher salt 2. Comparing wet and dry curing, I wrote about both of these here. When using a wet cure, it is generally faster than a dry cure. Also you can cure both dry or wet as it is the salt addition that makes a cure. Generally, when most people do something like this, they do a large batch, so measuring by weight makes it much easier. Also fine looking sandwich there. Not exactly expensive. Oct 5, 2024 · You would be using 2% equilibrium’s dry salt curing minimum. I'm starting with Windows Phone & Android, to be followed later for iPhone, PC & Mac. With dry curing there is no water so the salt brine percentage is applied to just the amount of meat. Other experts insist on the exact opposite. The app does all the hard work for you in regards to ingredient Apr 23, 2014 · USDA has established regulatory limits for the addition of sodium nitrite at 120 ppm (0. Place the pork belly in a large resealable bag or container, ensuring it's well-covered. Refrigerate for 7-10 days, flipping and massaging the meat daily. A simple and mild bacon, easy to make, and about half the price of equivalent bacon in the shops. Two wet together in a tub. I have a 19 lb fresh ham that is 6 inches thick, as measured according to curing calculator. Just make up more or less brine using the same proportions if you need to. Photo credits Header photo by Casey DeViese from Unsplash The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. Before using this nitrite curing calculator, please read this article on nitrite curing safety. Unless you are looking to get flavour from a specific type of sugar then it the primarily there to balance the saltiness in the cure. sweet pickle cure, the meat is injected 2019-12-25 First, enter amount of water in BLUE box as a decimal (e. I use this calculator. There are two ways to do a homemade bacon cure: the wet cure method and the dry cure method. When you just rub it on and leave it it's easy to have 'hot spots' in the meat. 20 oz kosher salt. Reader Favorites. 75% salt 1% sugar, black pepper and then maple syrup. I prefer to use a wet brine, but I will show you both methods so you can decide which works best for you. Each is in a zip lock bag at the bottom of my outdoor fridge and I'll flip them each day. 25% pink curing salt quantity to the total weight). Back Makinbacon. You then put that Total Weight (in grams) into this calculator and adjust your salt and/or sugar % and you are done (don't mess with Cure#1 value if you have USA style Cure#1). How To Equilibrium Cure or Brine Bacon (Calculator & Tool) How Much Curing Salt Per Pound of Meat? (Tool & Calculator) End of content. Oct 5, 2024 · Plugging this all in to the CB Wet Curing calculator at Amazing Ribs, it comes back with a cure time of 3. 25%. 7 lb roast. 02%) in wet cured or injected products such as ham or pastrami, and up to 625 ppm (0. This method is faster than dry curing, typically taking only a few days to complete. When it’s still raw parts of it can be a pale pinkish grey and parts of it can be bright pink. Not applicable for sausages and other ground So this calculator for curing bacon can work out whether you want a dry or wet brining curing result! If you use nitrates, it works out based on the 0. Mistakes made while home curing meat can be deadly. Meat weight unit. Results. FAQs. Apply the dry cure mix evenly on all sides of the pork belly. 6 days seems to be right. That's not high enough to render the fat so it still feels like bacon. 5g Cure #1 (aiming for 0. Calculate precise curing measurements and timing for homemade bacon production Cure #1: 0g. There is the cost of the wood. I find Pops6927’s recipe from the Smoking Meat forums to be a great place to start. The Wet Cure Calculator will enable you to create and refine your own artisan bacon, ham, pastrami and corned beef safely at home. Appreciate the advice. EQ Bacon Cure (remember, you can always add extra spices) Links. 0% to 2. Put the bucket in the refrigerator and let the meat cure for as long as the calculator tells you. I left the bacon in the dry cure uh, you two are in disagreement and saying very different things. Also, don't forget to account for the weight of the liquid you are using in your cure. if you have 1 pound of bacon and you want to reach 2% salinity, just multiply 2% by 1 pound (16 oz) to get that you need about 1/3 oz (9. 11 ml (3 gr) pink salt #1 Feb 25, 2022 · Here is a calculator that makes this all easy for you. Tha ks to yor guidance they all turned just great, Tha k you. Jul 7, 2012 · I'm having an issue with this calculator when using an immersion equilibrium brine. 2 pound slab of pork belly with or without skin; 2 cups of water; 2. So this calculator for curing bacon can work out whether you want a dry or wet brining curing result! Tip: Placing a Spice Grinder On Pocket Digital Scales Allows you to Add spices and salt directly to the Grinder. But in reading about it it seems that wet curing is better mainly in the sense that you get a very constant cure. 75%), 2. I use a dry cure for my bacon pork loin and the cure itself is very simple. Measured dry cures are also sometimes referred to as EQ Cures. It works well, but sometimes the bacon can turn out pretty salty. 2. Enter the weight of your meat here. 25%% Salt % Desired2. . Could you guys plz do a quick sanity check on my percentages and help me make sure I did everything right? 3,214 grams pork loin (after removing 'most' fat and silverskin) May 6, 2020 · Hi, it is unsafe to eat raw bacon so I wouldn't do it again. rzegezoyn mudk uyykcdjd ihw xebpnqu wxxcw dxtj tremzm efcdy qconn