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bacon calculator - Page 3

post #41 of 52

Grown men are acting like children Al...makes this thread look not cool.

 

Craig

post #42 of 52
Thread Starter 

Craig

 

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

 

Thanks,

 

Al

post #43 of 52
Thread Starter 

BTW

 

This thread will be put to bed once we revew comments for the calculator and procedure

post #44 of 52
Quote:
Originally Posted by alblancher View Post

Craig

 

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

 

Thanks,

 

Al



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!!!

 

  Craig

 

 

 

post #45 of 52

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.

 

Great job!

post #46 of 52

Al, Morning..........

 

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

post #47 of 52
Thread Starter 

Craig,

 

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.

post #48 of 52



 

Quote:
Originally Posted by alblancher View Post

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.
 

 

 

post #49 of 52
Thread Starter 

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

 

Al

post #50 of 52

Tnx Al

I would have to just buy a pkg of premix and go with that but i did save your Calc.

Thank you for taking the time to put it together.

post #51 of 52

Al,

 

This looks dang good. I do now know how many hours you have invested in this but I am sure its alot. This sure will be nice to have around for someone looking for ways to Cure.

 

Thanks for doing this.

 

 

post #52 of 52
Thread Starter 

The calculators are a very simple excel spreadsheat as you can see.  What takes time is checking to make sure the procedures are correct that is why I appreciate the comments of forum members.

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