Grown men are acting like children Al...makes this thread look not cool.
I hope we are past that now.
Do you have a comment on the cure calculator or the procedure?
I would like your opinion on the accuracy and ease of understanding of the final bacon calculator and the procedure
Well ..yeah Al I do have a comment..
As a GED totin Harley mechanic (well former now) ,my math skills are not real good. The TBI doesn't help there too.
I do have respect for what you are doing here..but it's way too much for me to use it.
>>>>>>DanMcG made the point that I am using maximum allowable amounts of cure 1 in the calculators.
This brings up many variations that would be ok to use.. so if you are going to detail it,ya prolly got a little more to do.
I am gonna stick with the easy way..Pops gave us the recipe that his dad taught him and he made some way popular stuff for a long time.
It uses 1/4 the max allowable cure.
Have a great day!!!
Looks good Al. I think what you have put together is a great starter for anyone who wants to make their own bacon and do it safely. There are going to be disagreements about methods and techniques and I think that is perfectly fine. I don't believe there is only one way to make bacon. I have tried a half dozen ways including Pops and they all for the most part worked out fine. The calculator as you passed it on to me about a year or so ago has so far made the best bacon according to my tastes and preferences. Like Dan, I also do a single application of the cure mix.
Finally someone is putting out a safe and accepted method of properly curing bacon using USDA accepted guidelines.
I have had concerns reading others "my recipes" for curing bacon that are not "food safety acceptable".
That is MY OPINION.
Keep up the good work. Dave
USDA recommends curing at the maximum levels to account for the cure that does not enter the bacon. They also set lower safe guidelines for the amount of cure, I am sure Pops technique falls inside that range. For the sake of brevity I am providing the highest safe levels knowing that no dry rub technique provides 100% absorption of the nitrites in the cure mix.
Thanks for the comments.
Dave and Solaryellow
Thanks for the comments and advice. I hope you will comment on adding the other recipes to the final wiki? Since you are the second person to offer a one step cure process it may be important to include it.
Want to really screw things up? Wait until you see the calculators for brineing bacon! USDA recommends going by before and after weights to determine if enough cure has been absorbed by the bacon.
Although I've never tried it with bacon, Ya might want to use an injected/brined recipe. It's much more accurate and predictable compared to a straight immersion cure. and the weight gain is there as soon as you pump it up.
yes it is the same calculator but as you mentioned earlier you need to use a cure accelerator when injecting but the math is the same.
Please post your single rub technique so I can include it in the wiki