rounddp(weight * 0.4,3) + " litres or " + Method How do I calculate the amount of Prague powder #1? This way you will never have bacon that’s too salty, Pink Curing Salt No.1 (Under 30 Days Curing), Pink Curing Salt No. I’ve been chasing that smell throughout Canada the last 40 years with little but fantastic success when found. Equilibrium Wet Brining I have started making my own beef jerky and don’t want to give my friends botulism or cancer. The other benefit is that is doesn’t matter if you leave the pork belly in for 1 week or 2. Tom, I’m wanting to do a 130 lb pig but I want to cur a whole pig how much curing salt do I use. (here is a link to a few). How Much Curing Salt Per Pound or Kilogram of Meat? My first use of Saltpetre, so the calculator was a great help. How Much Curing Salt Per Pound of Meat? Using your formulas I am calculating an amount to 1/3 of what I am seeing in recipes online. else if (unit === "g") weight = weight / 1000; I make it in 1 lb batches. Wet Curing or Brining The old term for this was ‘pickling’, you are dissolving the salt mixture in water then submerging the pork in the salty brine for a period of time. The amount of pink curing salt for the amounts of meat that you are curing is a ratio that should always be the same, but there are some calculations needed. for (var i = 1; i <= 2;i ++) { Hope this helps lb (Tool & Calculator), 5.67 grams of pink curing salt for 5 pounds of pork belly, BLACK FRIDAY SALE Online Charcuterie Course - click here, http://www.britishbutcher.co.uk/Page-114-Curing.html, http://ruhlman.com/2016/04/11/bacon-time/, https://honest-food.net/duck-or-goose-jerky/, guide to equilibrium curing here is a write up, Under 30 Dry Cure – Pink Curing Salt No. My insatiable appetite and passion toward classic Italian dry-cured salumi and all forms of curing and smoking are what drives this website engine. function rounddp(x,digits) { // salt is always 2.5g per kg Or over 30 days for Pink Curing Salt No. Here is a page I wrote with some digital scales I can recommend. He has Mangalitsa pigs under his wing along with much more. } else { You would nee dot break down the animal to dry cure. But this is a guide to equilibrium curing here is a write up about it, hope this helps. nitrite WET curing calculator: Jan 2017 . But you can study at your own pace. } 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. } } When you have an accuracy of 0.1 or 0.01, you can finally work out exactly the amount of saltiness you want in your cured meats. 23 Videos, docs and spreadsheets - it's pretty epic (well I think so) - check out the course page here. I want to summarize the equilibrium curing and equilibrium brining process if your new to these terms. Incredible! var mlpergallon = 3785.41; Just note, it is not a tenderizer, the name is confusing – it is a curing salt which serves as a preserver. So much to read here, I appreciate it. // If brining, add the weight of the water Classic Streaky Bacon; So it was a bit of a revelation discovering how to equilibrium cure or brine bacon, it means I had control over the level of saltiness that you taste (rather than guessing with the old covering the bacon with the salt method).I’ve been making my own bacon for about 20 odd years. document.getElementById('calcerror').innerHTML = ""; if (type === "brining") { var pct = document.getElementById('calcin' + i).value; Last year I was very lucky to have had 3 months driving across Italy learning, drinking and eating! This site is owned by eatcuredmeat.com, it participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
2020 wet cure bacon calculator