Recent content by steve0617

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  1. steve0617

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    Interesting. If I wanted to drop the nitrite to 128ppm with a calculator, would that still be safe? Would I need to dry bring longer?
  2. steve0617

    Strange one - homemade pink salt #1 cured bacon makes my wife and I feel just slightly dizzy?

    So this has happened each time I've make bacon with pink salt #1. I've followed the Amazing Ribs maple bacon recipe to the tenth of a gram of pink salt #1 and also kosher salt. Then all of the receipe's TB or tsps of the other ingredients. I use distilled water. Into the zip lock into the 34*...
  3. steve0617

    Want to make sure I have this right...

    Gotcha. Thanks for the info.
  4. steve0617

    Want to make sure I have this right...

    Clarifying one other thing. The only thing that truly matters is the cure #1 weight against the belly weight. That has to be perfect. But literally everything else is whatever I feel like adding for flavor and has no impact on the safety of the curing process. Yes? It simply adds to the...
  5. steve0617

    Want to make sure I have this right...

    I've made the Amazing Ribs maple one several times but I wanted to try a little more flavor/cure time to get more flavors into the end product but wasn't sure if the extras affecting the cure time/safety...
  6. steve0617

    Want to make sure I have this right...

    Seems to be gone. http://www.diggingdogfarm.com/page2.html 'This site is temporarily unavailable. If you manage this site and have a question about why the site is not available, please contact NetFirms directly.'
  7. steve0617

    Want to make sure I have this right...

    Weigh the piece of skinned belly in grams. Using: 0.25% cure #1 1.5% non-iodized salt 0.75% sugar as the formula, create a rub of these ingredients by weight against the grams of the belly. Add whatever flavors in whatever amount I wish (maple syrup, dark brown sugar, whatever). Add all to...
  8. steve0617

    Pork belly costs?

    Wow! Where'd you get those? I'd drive for $2.59 a lb given my $7.99lb I just paid at Whole Foods.
  9. steve0617

    Pork belly costs?

    SW Littleton just south of Chatfield by Lockheed. I just broke down and paid $7.99 a lb (big sob) for a 3.4lb piece of fresh belly at Whole Foods. Wanted to get something going tonight for the weekend after next and couldn't wait for Tony's stuff to thaw (frozen was all they had). Arapahoe...
  10. steve0617

    Pork belly costs?

    How big were they? Cryovac sealed like Costco does some of their stuff? (I've never been inside a RD).
  11. steve0617

    Pork belly costs?

    Do you know their prices by any chance?
  12. steve0617

    Pork belly costs?

    How are RD's bellies? I know they're cheap $3.19 a lb (cheap compared to everybody's $6.99 lb I keep finding) but I can't get in the store yet without a membership. Are they good?
  13. steve0617

    Dry curing bacon. The sugar amount from the calculator is just a suggestion, right?

    Perfect. Thanks!
  14. steve0617

    Dry curing bacon. The sugar amount from the calculator is just a suggestion, right?

    As long as I weigh the belly and adjust the pink salt #1 and the Morton's Kosher salt ratio by weight in grams to stay at the 120ppm for the cure using the calculator, anything else I'd like to add (sugar/maple syrup/whatever) is completely up to me, right? The other ingredients have no bearing...
  15. steve0617

    Making bacon that is not salty, is that possible?

    Amazing Ribs is the website. Google it plus bacon and you'll find the recipe.
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