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So you don't have to vaccum seal during the cure process? I thought oxygen was bad.

Great info thanks!

Thanks so much for the info!

I used the basic eq method and online calculator and did weight as 1 pound but it was really 4 pounds so I was light on it just worried when I re did it that plus new salt will make us sick from to much.

Maybe 3 minutes

Today I was curing bacon and after doing the first slab I realized the scale was set to kg and not lb so I took it out of vacuum seal rinsed it off in water and re-did if under correct weight I was worried some of the cure salt may have not come off so I put about .50grams less on it now I'm not...

Yes the bacon weighed more then the scale said by 1 pound I'm confusing myself that's why I was worried I put the cure about in for 4 pounds and it was really 5. The meat was reading 9 pounds from farmer and it was really the 10 it was supposed to be that's what made me get another scale though...

I bought 10 pounds of ground meat from a farmer and threw it on a scale and it read 11 and I thought that was suspicious so I grabbed a neighbors scale and his read 10 pounds so I went and bought a new scale and it also read 10 pounds. Then didn't think much of it till after I was smoking the...

Great idea thank you for the tipm

Ok thank you so much thought I was going to have to toss it because of this mess thanks again!

Bacon was 5 pounds I thought I was 4 pounds used EQ calculator

Hey I have a question I cured bacon using the eq method and I found my meat scale to be off by about 1 pound. I cured 15 days and smoked about 4 hrs at between 180⁰ and 200⁰ to about 140⁰ Internal temp. Is this even safe to eat now I found out after all this the scale was off. Seems like the...

I use that scale all the time. I was wondering if I can use this scale for ground jerky also. any input with be much appreciated.

Thanks wants sure if the measurements changed using ground meat. Thanks!

Yes cure 1 i mean when I make ground jerky i use commercial mix i want to try making my own mix and wasn't sure if I would still use 1.1 cure per pound of meat.

When making ground jerky is it still 1.1 grams per pound of stuff? Even if its only soaking overnight?

Hi I was looking for a easy rib rub always used store bought and was wanting to try to make my own thanks in advance...

it goes for about 10-15 mins maybe 10 degrees higher it probably always did and I'm just paying attention to it now because I redid the power cord

with just smoker racks will it run hotter and continue to climb in temp or should it sit right at set temp?