Search results

  • 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.
  1. C

    Rib Cure Conundrum

    Bones should never be weighed as part of the formula when making an equilibrium or gradient brine. Subtract 30% of the total weight for pork ribs then calculate salt. Would also direct inject the brine into the meat between the bones and shorten the total brine time like when making Kassler...
  2. C

    First Time with Bacon

    I am a little late to reply this mostly because I just joined. From reading your initial recipe measured in TBSP, I see you were running your salt weight around the 80-100 gram mark for 2.272 kg of meat. That puts your salt content in your cure around 3.5 to 4.5% with a short equilibrium...