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Bacon curing - validating the 10% uptake assumption - Page 7

post #121 of 123

131.9 pounds total? How did you achieve 13.2 kilos of water? For clarity, could your percent column show percent as a whole number, and not have to mentally move the decimal place? For someone looking at your header, and reading the numerical value, it is easily construed as a decimal of a single percentage point.

post #122 of 123

Can you explain? Your calculator was all over the place... Again, 131.9 pounds total, and 13.2 kilos of water... doesn't leave a lot of faith with regards to a numerical prediction at 275 ppm... With the amount of nitrite referenced in the thread... I'm obviously missing something your seeing. Can you show how you got your result?

post #123 of 123
Thread Starter 

I will not be posting further information in this thread as a summary of the testing, along with the lab test results, have now been posted in a new thread. This it to make it easier to read. You can find the new thread here.

 

http://www.smokingmeatforums.com/t/181560/immersion-bacon-curing-lab-test-results

 

Wade

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