Bacon Brine ratios check my math please

[theppgcowboy]

I like pops brine with a tweak.  But now I have questions.  I like to work with weights rather than volume measurements.  I am using this calculator for the first time. 

<http://www.diggingdogfarm.com/page2.html>

I have an 11.28 pound belly and will use 2 gallons of water, so together I have 12673grams of Belly and water. It says I need 31.63gr of cure, 223.8gr of Salt, and 126.7 gr of sugar, (half white, half brown).

To me 31.6 gr of cure is lower than what pop would use.  Should I up it to maybe 56 grams?

Do I have my cure number plugged in correct to the calculator at 156ppm? He is using a heaping tbs so could that be my confusion?

Any advise would be appreciated.

 

[dirtsailor2003]

@DaveOmak  Would be abgood one to chime in on this subject.

I have not tried to use Martin's calculator for anything besides dry curing. 1 teaspoon of cure #1 = 6.67 grams. So 1 tablespoon (3 teaspoons/tablespoon) should be 20.01 grams If you are using 2 gallons of water you would end up with 40.02 grams of cure.

Pop's says heaping tablespoon so that may be more like 4 teaspoons or 26.68 grams (x2) = 53.36 grams.

 

[atomicsmoke]

Pops cure calls for 1tbs of cure/gal of water. You have 15.8g/gallon. You are good.

Edit: Didn't see the "heaping" in pops cure until now. So your brine has less cure than pops. It doesn't make it unsafe.

 

[theppgcowboy]

So after trying to convert pop's into weight and bring it more into line with weights I used:

11.28 pounds of pork belly for                          5116gr

2 gal of water for                                            7930gr

Salt is 3.5% of water and belly                       435 gr   (salt is 270 gr per cup)

Sugar is 3% of water and belly                       380gr   (sugar is 200gr per cup)

Cure 42.58gr  I put at 210ppm of water and belly and it should fall in line with pops I think. 

Any thoughts?

I guess I got the cart before the horse when I initially asked.  I did not adjust percentages.  

Thanks in advance.

 

[atomicsmoke]

I would have gone lower (ppm) but the brine is safe with your numbers.

 

[tropics]

Leave it as is and be sure to cure for 12 to 14 days

Richie

Rotate your brine once a day ( Stir)

 

[tropics]

 
I like pops brine with a tweak.  But now I have questions.  I like to work with weights rather than volume measurements.  I am using this calculator for the first time. 

<http://www.diggingdogfarm.com/page2.html>

I have an 11.28 pound belly and will use 2 gallons of water, so together I have 12673grams of Belly and water. It says I need 31.63gr of cure, 223.8gr of Salt, and 126.7 gr of sugar, (half white, half brown).

To me 31.6 gr of cure is lower than what pop would use.  Should I up it to maybe 56 grams?

Do I have my cure number plugged in correct to the calculator at 156ppm? He is using a heaping tbs so could that be my confusion?

Any advise would be appreciated.

When did you start this Bacon Brining?

Richie

 

[theppgcowboy]

I have not started the brine yet, but the troops are at the border.  The cure I will cut back on to its original 31.6gr and brine for 14 days.    Sound good, and thanks all for the replies.

 

[tropics]

 
I have not started the brine yet, but the troops are at the border.  The cure I will cut back on to its original 31.6gr and brine for 14 days.    Sound good, and thanks all for the replies.

Make life easier do it the way it is supposed to be done

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

Richie

 

[theppgcowboy]

I guess I was just trying to get a number that can be

 
Make life easier do it the way it is supposed to be done

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

Richie

I am just trying to get a number that can be duplicated each and every batch.  When I measure something by volume the percentages vary sometimes quit a bit.  Just trying to be more precise in the brine. 

 

[tropics]

 
I guess I was just trying to get a number that can be

 
Make life easier do it the way it is supposed to be done

http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine

Richie

I am just trying to get a number that can be duplicated each and every batch.  When I measure something by volume the percentages vary sometimes quit a bit.  Just trying to be more precise in the brine. 

Weigh 1Heaping Tablespoon cure#1 3 to 5 times and pick the average weight,do the same with the sugar and salt you will always be exact.

Best I can do hope it helps

Richie

Always use bottled water