cure-calculator

mr ray ray

Fire Starter

Original poster

Dec 2, 2016

45

14

Eastern North Carolina

• Dec 10, 2016

• #1

http://www.meatsandsausages.com/sausage-recipes/cure-calculator         Found this on line it helps to figure out the ppm on the cure strength

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Dec 10, 2016

• #2

There's also this one from one of our members here

http://diggingdogfarm.com/page2.html

 

mr ray ray

Fire Starter

Original poster

Thread starter

Dec 2, 2016

45

14

Eastern North Carolina

• Dec 10, 2016

• #3

I like that one wish I would had found it a week ago lol

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Dec 10, 2016

• #4

You can mouse over the Ppm cure to adjust it...   If you want 120 Ppm for brine cured bacon of 200 Ppm for dry rubbed bacon, you can adjust the amount of cure...    Diggy's calculator also accounts for the salt in the cure...  although, ~0.25% salt in the cure doesn't amount to too much, at least it adjusts for it.....

 

Last edited: Dec 10, 2016

mr ray ray

Fire Starter

Original poster

Thread starter

Dec 2, 2016

45

14

Eastern North Carolina

• Dec 10, 2016

• #5

I noticed that it's pretty nice it will be great to start using this so I can get all the correct amounts and not have to worry about too much math