Recent content by scogar
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Red Bull GDM-10
Looks like I have a shot at getting a free GDM 10 from a buddy. Measurements 53.5" H x 25" W x 23.1 " D. they are typically the coolers situated at the checkout lines in grocery stores. I can't get another full size refrigerator. I have the main one in the house, the spare in the garage, the... -
Too Little Salt in Bacon?
No problem guys...hijacking is OK. From what I've seen though and from the times that I have made bacon (last time in 2012 due to a shortage of good pig and freezer space) is that a mixed rub would be fine. Like MyOwnIdaho says, I feel comfortable that the blend is homogeneous based upon the... -
Too Little Salt in Bacon?
CORRECTION: So today (48 hours into the cure) I added 25 grams of the premixed cure which came out to close to two tablespoons. So assuming I did this at the beginning using Ruhlman's formulation that amounts to 3/8ths cup of his dextrose cure for the entire 5 lbs - that shouldn't put too much... -
Too Little Salt in Bacon?
Sorry I'm stupid - I only put 5 lbs in for skinless and was comparing to defaultof 1 pound for rind on. Makes much more sense when you use the same weights LOL -
Too Little Salt in Bacon?
I have Marianski, Ruhlman, and Kutas and I have to admit I saw a similar table in Marianski to what the calculator is. What throws me is the amount of #1 as well as salt on skinless vs. rind on. I know the rind doesn;t absorb so I'm really baffled by why such a huge variation between skin and... -
Too Little Salt in Bacon?
Yeah it does seem like guess work. This is the last time I use mixes and volumes. From now on it will all be by weight. I'll correct by tomorrow AM. thanks Scott -
Too Little Salt in Bacon?
OK so yesterday I put together a cure for a five pound slab of pork belly. I used Ruhlman's basic dry cure with dextrose on page 39 of Charcuterie which calls for: 450 g salt (~47%) 425 g dextrose (~45%) 75 g #1 (~8%) Then on page 42 he says if you are curing a 3-5 lb belly "it's fine to add...
