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Bacon math help!

post #1 of 4
Thread Starter 
Have a 3.125kg 3125 gram belly skin off.

Would like to dry rub.
How much cure #1
Salt
Sugar , brown ?

If anyone can convert the cure to teaspoons or what not that would be great. My scale has not arrived yet and this thing needs to be cured !
post #2 of 4

For that amount of belly, use the following...JJ

 

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

Gram to Teaspoon Conversion...http://www.convertunits.com/from/teaspoons/to/grams

 

1 1/4 tsp Cure #1 (120ppm)

4 Tablespoons Salt (a little over 2%)

2 Tablespoons Brown sugar (a little shy of 1%)

post #3 of 4
Thread Starter 
Thanks for the reply , I ended up going with pops wet brine. Seemed to be less difficult to screw up. Tried deleting this thread but couldn't figure it out.
Will start a new one of my first belly
post #4 of 4

That's ok. Pops brine works great...JJ

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