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Matt’s Award-Winning* Dry Cured Smoked Bacon Recipe. Forget the wine. Dry curing is slow. It’s a universal language that we all speak. 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. This cure calculator allows for precise calculation of Cure #1 when making comminuted products such as sausages. In these products Cure #1 is added directly to ground meat. Example, for a 10lb belly there is 4536g. American standards permit 156 parts per million (ppm) of sodium nitrite to be added to ground meat. 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. Your cure will be 2-2.5% of the meat weight in salt, .25% cure#1, 1.5% sugar. Here, have some bacon. Let’s just have bacon. 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. Bacon. Dry curing requires a lot of space to hold the meat, and … I still make a variety of different bacon styles (wet cure, maple cure, etc. Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt. Weigh your meat, convert that to grams. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Cure Calculator. Yeah, you guessed it…bacon. Buy a fresh pork belly at Costco (seriously, they have a fantastic meat department and high quality, low priced pork bellies in particular Don’t know what to make for supper? This method uses a wet cure based on precise weights of both meat and cure ingredients. 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 works well, but sometimes the bacon can turn out pretty salty. Having a rough day? You need to have an accurate digital scale. ), but this simple dry cure is my favorite (and my wife’s favorite as well). 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. Pondering what makes the world go ’round? We have cured bacon on Timber2Table before using a dry cure method. Who needs supper? For my taste, 2% salt is perfect, 2.5% was too salty, just depends on how salty you like things. Simple bacon can take a week and large meats like hams can take months. And it’ll cure what ails you. Few words get as much of a reaction as bacon. (If cure time is longer than 10 days, consider injecting the brine to speed up the process.

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