Amount of cure

[beggar]

I been making (BBB) bacon with Pops brine and wanted to try Bearcarver and DDF . I have a 2lb. 4 oz. piece and DDF has 3 grams of cure, now I measured out 3 grams
and that sure don't look right. I did the calculator several times. I put 19 gram salt and 11 gram brown sugar. I'm wondering about the cure. It went ahead with it and
today is day#2.

 

[SmokinEdge]

2lb 4 oz. =36 oz.= 1020g
1020x.000156/.0625=2.55 grams cure #1
Your ok. 3 g cure would be closer to 185 ppm. Still safe.

 

[SmokyMose]

I been making (BBB) bacon with Pops brine and wanted to try Bearcarver and DDF . I have a 2lb. 4 oz. piece and DDF has 3 grams of cure, now I measured out 3 grams
and that sure don't look right. I did the calculator several times. I put 19 gram salt and 11 gram brown sugar. I'm wondering about the cure. It went ahead with it and
today is day#2.

That's why I brine. All these calculations wear me out LOL!

 

[fivetricks]

I also come up with 2.5425 grams of cure required.

1.13g per lb meat.

2lb 4oz = 2.25lbs

2.25*1.13 = 2.5425g cure

 

[beggar]

Yep, I use the DDF calculator but it sure don't look like much. Thanks for looking
Beggar

 

[SmokinEdge]

Yep, I use the DDF calculator but it sure don't look like much. Thanks for looking
Beggar

You are right on point. When you consider that 1tps (~6.0g) is the call for 5# whole muscle, or sausage.