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Curing - how much liquid? - Page 2

post #21 of 27

linguaphonic   It is always best to apply the amount of cure per weight of each belly.  I have no problem making batches of cure and using only what you need.  But you need to weigh each piece and make sure you apply the exact amount of Sodium nitrite called for in the calculators

 

You didn't mention that you used only 1/3 of the mix    using my calculations you are still over the max amounts of cure but just barely.   Judgement call, you can probably save it but please be aware that when applying cures you need to be very careful with weights.

post #22 of 27

If you want to learn something weigh what you have left over, do the math  and determine what ppm you are curing at.

 

I'll help you understand if you need a little guidance

post #23 of 27
Thread Starter 

Thank you for all the feedback - and I do appreciate the warnings. Obviously this stuff involves dangerous chemicals, and I know that everyone here is writing out of concern for my health. I will take pictures when the batch is done!

post #24 of 27
Thread Starter 


 

Quote:
Originally Posted by alblancher View Post

If you want to learn something weigh what you have left over, do the math  and determine what ppm you are curing at.

 

I'll help you understand if you need a little guidance



I will do that later this evening and I will report back. Thank you.

post #25 of 27

Al has a good idea weigh and see what you have used.

 

now understanding  you havent put all 10tsp on the belly sure makes a big difference, and I wouldn't add any water to that to make a brine

 

post #26 of 27

Alright!  Another Bacon Nerd!

post #27 of 27
Thread Starter 

Calculated out to about 530 ppm, so it should be more than safe. I'll post pictures when it's done - thanks for all the help!

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