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Adjusting formula

post #1 of 6
Thread Starter 

The following is Michael Ruhiman's recipe for a 5 lb slab of bacon. I have some slabs that weigh less and some that are more than 5 lbs so I thought I would change his ingredient list to grams and then divide by 5 to get the correct amount per lb. My calculations are in red.

I sure would appreciate any input from those in the know if I am correct in doing this.

Am I on the right track?

—Mix the following together in a small bowl: 
2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt (56.699 grams /5= 11.3309 grams per pound)
2 teaspoons pink curing salt #1 (10 grams /5 = 2 grams per lb meat) 
4 tablespoons coarsely ground black pepper (60 grams / 5 = 12 grams per lb)
4 bay leaves, crumbled (1 per lb)
1 teaspoon freshly grated nutmeg (5 grams / 5 = 1 gram per lb)
1/4 cup brown sugar or honey or maple syrup (32 grams / 5 = 6.2 grams per lb)
5 cloves of garlic, smashed with the flat side of a chef’s knife ( 1 clove per lb)
2 tablespoons juniper berries, lightly crushed (optional) (30 grams / 5 = 6 grams per lb)
5 to 10 sprigs fresh thyme (optional) ( 1 to 2 per lb)

I will be making some for  the grandchildren so want to make sure I have it right.


Thank you 

post #2 of 6
WAY too much cure #1 and more salt than many folks like.

post #3 of 6
Thread Starter 

Hey Martin,


Thanks for the head's up.  I looked at your calculator and for 5 lbs it shows 5.66 grams of cure #1 for a 5 lb slab and according to his book he is looking at 10 grams for 5 lbs.  That is quite a difference.


I have read enough of your posts here to know that you are very good and know what you are doing.  Just starting out I get confused when I read that there can be such a difference in #1 cure when it is so important to get it right.


I would appreciate any other comments you may have and Thank You for your help.



post #4 of 6
I don't know why, but Ruhlman and Polcyn push a lot of questionable information.
The maximum amount of nitrite that the USDA allows in commercial bacon is 120ppm, with other requirements and restrictions.
The general rule of thumb, one level teaspoon of cure #1 per 5 pounds of meat, is fine for most home curing. That equates to 156ppm nitrite.
So nitrite between 120ppm and 156ppm is okay for home cured bacon.

post #5 of 6
Thread Starter 

Thanks Martin,


I just found a in depth post you made on another forum that explains quite a bit.


I'm going to simplify my life here and go with your chart.  I assume I can add some spices to that also.


Thanks again Martin, you are a great help

post #6 of 6
Originally Posted by splash1 View Post

 I assume I can add some spices to that also.


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