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Canadian Cure Calculator (CCC)
Canadian Cure Calculator (CCC) Dry Mix for Bacon using Cure # 1 (Rind Off) Weight of Meat in grams1000grams Nitrite % In Cure # 16.25%% Salt % Desired2.0%% Sugar % Desired1.0%% Parts Per Million of Nitrite120PPM Cure # 1 Needed1.92grams Salt Needed18.2grams Sugar... -
New and looking for clarification I did this right
Dry Rub Weight of meat = 3729 grams Cure # 1 % Nitrite = 6.25% Salt = 2% Sugar = 1% PPM Nitrite = 120 ( I used 120 as I read this is correct for Canada when doing Bacon??) Cure # 1 = 7.16 grams...
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