Dry Cure Bacon Calculator. Gm are you curing to us or eu regulations: This one enables you to do just that whilst still curing to either eu or us commercial standards.
It has not been possible to present this calculator in the style of the rest of the site but it is fully. Often referred to as pink salt it should not be. Cured bacon, how to cure bacon prep time:
Equilibrium meat cure calculator used to calculate the cure mixture for wet or dry curing bacon and other meats using the equilibrium curing method. 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%. You may have to choose skin on/off and us.
Cool the brine to 38 degrees f and strain if desired. Grind the salt/spice cure to a fine powder; Cover,put in fridge and let sit 7 days turning once at 4 days.
Dry equilibrium curing = % of sea salt + 0.25% pink curing salt to the total weight. It is designed for the. Accurately use scales to measure out all ingredients;
Bring to a boil over high heat, stirring to. This will store well in a closed container. 21 days 15 minutes servings:
Gm are you curing to us or eu regulations: Carey and giampa summer rentals. 5 kilograms (5,000g) of pork belly for bacon in a wet brine pork belly 5kg + water 4l /4kg = 9kg or 9,000g if i wanted to use a 2.5% total salt level for flavor (a bit salty for most people) 2.25%.
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