digging dog app

[buzzy]

This is where to find the new digging dog app

EQ Dry Cure Calculator

Calculate dry cure ingredient amounts for your bacon and cured meats.

digging-dog.vercel.app

 

[JLeonard]

Thanks! I always do the math myself and double check it with the DD calc.

Jim

 

[SmokinEdge]

That is a very useful calculator as you can change all the values even ppm.

 

[6GRILLZNTN]

Thanks for sharing this. I did already have the formulas in a spreadsheet, but this is darn handy as it now sits on my bookmark bar. Awesome!

 

[nlife]

I was wondering what happened to it. Thanks for the link.

 

[indaswamp]

Good deal, thanks for posting for the forum!

 

[Hijack73]

Thanks for sharing this. I did already have the formulas in a spreadsheet, but this is darn handy as it now sits on my bookmark bar. Awesome!

Same, but this one is slicker than my spreadsheet. Bookmarked.

 

[SmokinEdge]

Good deal, thanks for posting for the forum!

What ever happed to Martin?

 

[gmc2003]

Can one of the mods/admins make the link to DDC a sticky in the curing forum. That way those of us who are occasional bacon makers or newbies could easily find it. We could also tell people where it is without having to search for it.

Chris

 

[DougE]

Can one of the mods/admins make the link to DDC a sticky in the curing forum. That way those of us who are occasional bacon makers or newbies could easily find it. We could also tell people where it is without having to search for it.

Chris

I'm sure me and a few others wouldn't mind being mentioned as "checkers" to make sure their numbers are sound.

 

[gmc2003]

I'm sure me and a few others wouldn't mind being mentioned as "checkers" to make sure their numbers are sound.

Thanks Doug that's really appreciated, but there are those times when one of our experts aren't online.

Chris

 

[DougE]

Thanks Doug that's really appreciated, but there are those times when one of our experts aren't online.

Chris

What I meant is if a noob wants verification with what the calc spit out. There are basically 2 approaches to curing.

1) It must be right because it was on the interwebz.

2) those who approach with some amount of caution and maybe want a little reassurance.

That was all I meant.

 

[gmc2003]

2) those who approach with some amount of caution and maybe want a little reassurance.

This is the group I fall under. I'm always second guessing myself with curing, and appreciate the help of others when I do cure something.

I was just thinking it would be nice if we didn't have to search thru 1000's of threads to find the calculator. Easy one stop shopping.

Chris

 

[indaswamp]

What ever happed to Martin?

No idea.

 

[indaswamp]

Can one of the mods/admins make the link to DDC a sticky in the curing forum. That way those of us who are occasional bacon makers or newbies could easily find it. We could also tell people where it is without having to search for it.

Chris

Done!
https://www.smokingmeatforums.com/threads/digging-dog-cure-calculator.325813/

 

[gmc2003]

Thanks Keith

Chris

 

[Culinary Otter]

I'm sure me and a few others wouldn't mind being mentioned as "checkers" to make sure their numbers are sound.

I'll volunteer for that.

Also I'm usually online at odd hours.

 

[JOSH C]

Hi everyone, I have been doing lots of research on my own but cant seem to find what t PPM of cure #1 is recommended for whole muscle curing. I want to do american bacon,canadian bacon and buckboard bacon. I want to do dry brine. I have checked all of the calculators and most ask for the PPM of cure. I think 150 PPM is what I need. I will dry brine and cure in the fridge for the recommended time then hot smoke till temp reaches 140-150

 

[DougE]

If you're saying you want to use a wet brine instead of dry then add the weight of the meat and the water and use the same 0.25% cure #1. You're still at 156ppm.

 

[JOSH C]

If you're saying you want to use a wet brine instead of dry then add the weight of the meat and the water and use the same 0.25% cure #1. You're still at 156ppm.

Sorry Doug I miss typed. I dry brine just want to know for whole muscle cures using #1 cure what parts per million I should use. Right know I have just been using the .25% of the meat weight to calculate my cure