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  1. W

    Spreadsheets for Curing Meat, Science

    View spreadsheet in progress here. View only. Note: It's cool that when I past the link to the Google Sheet here it is embedded in the forum post and it automatically updates when I update the Google Sheet.
  2. W

    Spreadsheets for Curing Meat, Science

    Thanks, I revised my formulas now Corned Beef Calculations Formulas Meat_Weight_Pounds 10 Meat_Weight_Grams =B2*453.5924 Water_in_Meat =B3*0.7 Water_to_add_mL 1000 Total_Water =SUM(B3:B5) Total_Salt_Needed =Meat_Weight_Grams+Water_to_add_mL*0.03 Pink_Salt_Needed...
  3. W

    Spreadsheets for Curing Meat, Science

    I'm looking for a more scientific and numbers based approach. First of all, by listing all recipes in grams, which makes conversion to percentages easy. I wish more sources would do this. My "recipe formulas" are based on Ruhlman's. http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/...
  4. W

    White "Yeasty" film floating on wet cure

    I don't have a way to calibrate. But I have two digital thermometers. I put a container of water in the fridge for a few hours, then put in the thermometers. Here are the temperatures they indicated. Digital Therm with cable: 41F Digital Therm, stick style: 41.4F That seems to be the correct...
  5. W

    White "Yeasty" film floating on wet cure

    Is a White "Yeasty" film floating on wet cure (and a mildly bad odor) a sign that my meat went bad? My fridge was mostly empty before we went away on vacation. So I took advantage of the opportunity to cure some meat. In one pot I put Pork Belly and Beef Eye of Round (5% salt solution, with...
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