CZN
Fire Starter
- Nov 24, 2013
- 48
- 46
I've been curing a lot of pork loins and slicing thin for sandwiches and thick for bacon. Weighing out 9 ingredients for each piece was time consuming so I made a cure calculator based on @JC in GB 's 10% water method. The process is pretty straightforward, and any time I want to cure a new batch, I right click the sheet titled Cure Calculator Copy (NOT Cure Calculator Master), and choose Duplicate. Then change the name of that duplicate sheet to the date I'm starting the cure. This makes is very easy to keep a running record of my cures and I can keep notes below the calculator if I want. All percentages and formulas can be changed and ingredients can be added or subtracted, but I suggest playing with the sheet named Cure Calculator Copy, not the Master. Rather than change the Master, just duplicate it and edit the duplicate.
My method for pork loin:
1. Weigh each piece, put into a vac bag and write the weight on the bag.
2. After all pieces weighed, input them into the calculator. They should be on a sheet titled (today's date).
3. Using the numbers in red in the Master Pot (+20%) row, add the total amount of each ingredient to a pot and heat gently while whisking to dissolve. Cool down. Note, garlic and pepper wont dissolve.
* I've added an extra 20% buffer to my total cure amount to make sure I have the correct amount for each piece. After a couple times coming up short on the last piece, I added this buffer which gives me a little leftover cure but ensure i have enough.
4. The calculator tells you the total weight in grams of cure than needs to be poured into each bag. Be sure to stir the cure well with the ladle before scooping out and weighing. Add to bag and vac seal. I give the bags a little turn each day to ensure there's even cure coverage.
5. At the bottom of the calculator are cells where you can input the thickest piece in either centimeters or inches. This will tell you the minimum number of days you need to cure (based on 1cm penetration for every 2 to 3 days), plus a 2 day buffer.
6. You can also enter the current date (say, August 4) and it will tell you the earliest date that you can remove you pork from the cure.
My method for pork loin:
1. Weigh each piece, put into a vac bag and write the weight on the bag.
2. After all pieces weighed, input them into the calculator. They should be on a sheet titled (today's date).
3. Using the numbers in red in the Master Pot (+20%) row, add the total amount of each ingredient to a pot and heat gently while whisking to dissolve. Cool down. Note, garlic and pepper wont dissolve.
* I've added an extra 20% buffer to my total cure amount to make sure I have the correct amount for each piece. After a couple times coming up short on the last piece, I added this buffer which gives me a little leftover cure but ensure i have enough.
4. The calculator tells you the total weight in grams of cure than needs to be poured into each bag. Be sure to stir the cure well with the ladle before scooping out and weighing. Add to bag and vac seal. I give the bags a little turn each day to ensure there's even cure coverage.
5. At the bottom of the calculator are cells where you can input the thickest piece in either centimeters or inches. This will tell you the minimum number of days you need to cure (based on 1cm penetration for every 2 to 3 days), plus a 2 day buffer.
6. You can also enter the current date (say, August 4) and it will tell you the earliest date that you can remove you pork from the cure.
