Searched but am missing it... Where is the dry rub calculator? plz n ty

stilllearning

Newbie

Original poster

Feb 1, 2013

28

10

S.E. Georgia near Savannah/Brunswick

• Feb 2, 2013

• #1

I get a ton of other post, but can't seem to find the link for the dry rub calculator.  Also, does it explain how to use the dry rub or is that another post?

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

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Omak,Washington,U.S.A.

• Feb 2, 2013

• #2

http://www.diggingdogfarm.com/page2.html

There you go.......

 

stilllearning

Newbie

Original poster

Thread starter

Feb 1, 2013

28

10

S.E. Georgia near Savannah/Brunswick

• Feb 2, 2013

• #3

TY, just found it a minute ago on another link.  Does this one work only for dry rub?? I bet you have done "bacon" for a while, what do you consider to be a good percentage for folk that really do not like too much salt.  Just enough to cure it is good for me.  TY for helping!  Or do you think a brine is better for lower salt content?

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Feb 3, 2013

• #4

This works for dry rub and immersion/brine curing...  For brining, you need to weigh the water and meat.... Salt at 2% is a good number to use...   Cure #1 is recommended for bacon....   

Dave

 

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