Hey guys and gals. Just got my bellies (2 of them for a 3.46 lb total) and I'm ready to try my hand at some bacon!!!
Couple questions....so using the calculator, this is what I did:
For a 2:1 brine, I have
1,569 g of bellie means 784 g of water for a total of 2,353 g.
I add that to the calculator with salt % of 2.5% (why that percentage?)
And put in 1% for the sugars (again, why that percentage? I just used it because DDog used those percentages in his example on page 1).
Put in 120 ppm for the bacon.
Now to the calculator results:
I need 4.52 g of Cure #1
54.6 g of salt (what salt is the best for this? Regular table salt? Sea? Kosher?)
23.5 g of sugar (again, what can be used here? Brown, White?)
For a total of 2435.6 g.
Ok, I think the math part of this experiment is accurate. But the questions are plentiful:
I just got a $15 digital scale for measuring these amounts out, BUT the thing only goes to the tenths when weighing ounces, and does not at all go to decimals for grams.
So if I need 4.52 g of Cure #1, that's 0.15943 oz. How on earth am I supposed to measure out these miniscule amounts?? I need like a gram to 1/8 teaspoon conversion table.
Sorry for the noob questions and I'm sure the answers are on this forum somewhere. I just wanted to get some dialogue going without having to read 100s of pages.
Thanks all. I'm super excited!!