Recent content by Miket482000

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  1. M

    Universal Cure Calculator.........

    If you want to get the same salt amounts, just subtract the cure amount from your salt amount. The percentage listed in the locked box is 6.25%, and that is clearly NOT the percentage being used to calculate the value in the Cure #1 box amount at the bottom! The Issue I am making is that...
  2. M

    Universal Cure Calculator.........

    Yes, people that are experienced in curing and not brand new will know that the 6.25 is not the percentage of Curing salt to use! I am concerned about someone that is not well versed in curing or is completely new to curing! Someone that takes this percentage and does the calculations on a...
  3. M

    Universal Cure Calculator.........

    If you are using spoons to measure your Curing Salt, the correct amount is 1/4 Teaspoon for every 1.25 pounds of meat, as it is used at a rate of 1 teaspoon for 5 pounds of meat! You are technically using too much Cure, not sure how much that really matters, but just an FYI.
  4. M

    Universal Cure Calculator.........

    The correct amount for Cure #1 or 2 is 0.25% up to 0.3% Curing salt for some depending on the product being made. For most, it is best to stick to 0.25%!!!! The calculator you have posted gets the correct amount in the figures below, but you have the amount up top at 6.25%, while this is the...
  5. M

    General questions about bacon

    That is a definite possibility if you have strong orders in the refrigerator while open curing. I have a separate refrigerator for curing and drying so it is not an issue, but if I need to cure in my regular refrigerator I Vacuum bag my meats. If I want to dry them after I will at times hang...
  6. M

    Cured and smoked pork ribs

    I have Cured ribs many times, though I don't use a wet cure on much of anything anymore. They always turn out really tasty. :)
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