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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...

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...

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...

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

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...

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

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...