First time using Prague Powder #1

[BrianGSDTexoma]

This file use to be public. Not sure if it is still anywhere? Its called EQ Bacon Cure Calculator V3

 

[gmc2003]

Chris, the 6.25% is the amount of nitrite present in cure #1 by volume and is standardized there in the USA, it’s different in other countries sometimes. The reason that the DDF calculator is set on .25% is because that is the application rate to meat weight of cure #1 to impart 156ppm nitrite. This is the maximum allowed in ground meats like sausage, but also works well on whole muscle as well as in brines, it’s a safe and effective application rate, so that .25% number never changes. Feel free to reach out if you have questions on your upcoming project.

Eric.

Thanks Eric, I have one more question. My cure #1 is a couple of years old. It's sealed and has been kept in a cabinet away from sunlight and excessive temperature swings. I'm pretty sure it's still safe and as potent as it was when I bought it, but I just want to make sure.

Chris

 

[gmc2003]

This file use to be public. Not sure if it is still anywhere? Its called EQ Bacon Cure Calculator V3

Brian are you talking about your spreadsheet?

Chris

 

[BrianGSDTexoma]

Brian are you talking about your spreadsheet?

Chris

Yes. I downloaded several years ago. I was able to find version 2.

 

[SmokinEdge]

Thanks Eric, I have one more question. My cure #1 is a couple of years old. It's sealed and has been kept in a cabinet away from sunlight and excessive temperature swings. I'm pretty sure it's still safe and as potent as it was when I bought it, but I just want to make sure.

Chris

Yes, kept that way cure #1 is good for years and years. I had some that was exposed to excess sun light and it really faded in pink color, almost to white, but still cured meat perfectly. What you have though is GTG.

 

[gmc2003]

Yes, kept that way cure #1 is good for years and years. I had some that was exposed to excess sun light and it really faded in pink color, almost to white, but still cured meat perfectly. What you have though is GTG.

Appreciate it Eric, and again sorry for the hi-jack pixie

Chris

 

[SmokinEdge]

Hi All,

I am going to be curing some pork belly this evening.
I have my Prague powder, I am wondering when using the main salt, what can use instead of kosher salt?
Would ground sea salt be OK or course sea salt?

I have in the past use a premixed Prague and salt mixture but I wanted to do it myself this time, but have become stuck so any advise would be appreciated.

Thank you View attachment 669410

Use any pure salt. No iodine added. This can be kosher, canning and pickling, sea, or plain table salt, just no additives.
That said, I prefer granulated sea salt. The grain size mixes well with the cure salt and stays mixed. Where as the kosher salt wants to separate from the cure salt.

 

[Pit pixie]

Use any pure salt. No iodine added. This can be kosher, canning and pickling, sea, or plain table salt, just no additives.
That said, I prefer granulated sea salt. The grain size mixes well with the cure salt and stays mixed. Where as the kosher salt wants to separate from the cure salt.

i got this

i googled it and found the below

however i still have not done my bacon.

i am sure i read somewhere that the flakes will break down easier than grains hence why i went with the flakes

 

[Pit pixie]

Appreciate it Eric, and again sorry for the hi-jack pixie

Chris

you are fine GMC, you have asked questions i would of asked so thank you for hijacking it worked out well :)

 

[Pit pixie]

I have looked at both the excel sheet and the diggdogfarm link and I am getting two different weights for the salt to use. I am confused as the is a 10gram difference. Pic below

 

[SmokinEdge]

The top one is including the salt in cure #1, the bottom one is not. So total salt on the top one is 1.75%, on the bottom one total salt is 2% once you add the .25% cure #1

 

[BrianGSDTexoma]

I have looked at both the excel sheet and the diggdogfarm link and I am getting two different weights for the salt to use. I am confused as the is a 10gram difference. Pic below View attachment 672652View attachment 672653

The spreadsheet is set up for a 2% salt level. You can change the salt % on personal preference. If you notice the digging farms is defaulted to 2%.

 

[Pit pixie]

The top one is including the salt in cure #1, the bottom one is not. So total salt on the top one is 1.75%, on the bottom one total salt is 2% once you add the .25% cure #1

I did wonder that, as I added them up and then they match.
Thank you so much

 

[SmokinEdge]

Yeah that diggingdog calculator confuses people On salt percentage.

I did wonder that, as I added them up and then they match.
Thank you so much

I run my own math, it’s easy, but I like 1.5% salt with .25% cure #1 which makes all in a 1.75% salt. If I didn’t think about that extra salt in the cure and just plugged in 1.5% salt in the DD calculator it would give me salt quantity for 1.25% and .25% cure, all in 1.5% total salt. You just need to understand to add the cure to the salt number for total salt. If i plug in 1.75% salt in the calculator I would get the numbers I want for 1.5% salt and .25% cure #1.

 

[Pit pixie]

Ok so my bacon has been sat for 7 days and it looks alright, I am leaving for 24 hours before smoking tomorrow.

 

[SmokinEdge]

Looks like you will have some delicious bacon. The flavor will be better or more rounded at day 10-12 but you can try that next time. I’m ready to see that slab smoked. Nice work.

 

[Pit pixie]

I decided to smoke it tomorrow as I am doing a butt and asked my little brother round for dinner tomorrow. Thought I would use half of it dinner and the rest for bacon

 

[SmokinEdge]

I’m smoking ham steaks today.

 

[tallbm]

Ok so my bacon has been sat for 7 days and it looks alright, I am leaving for 24 hours before smoking tomorrow. View attachment 673259
View attachment 673260
View attachment 673261

Nice! Two days ago I put 10 pounds of pork belly to cure for bacon as well! Next Saturday I'll smoke it. I'd wait more than 9 days but can't, that is when I can get to it and so I gotta do what my schedule dictates :D

 

[Pit pixie]

I’m smoking ham steaks today.

How did it go?