Bulk Cure Question

[CZN]

Ive been curing a few pork loins using the 10% water method suggested by @JC in GB . I've been weighing everything out separately for each loin (water, cure, salt, sugar, spices) when it occurred to me that I could make a single batch of cure based on the total weight. Will this work? The other day I weighed out everything separately for 8 pieces which took more time than I wanted to spend. Using these 3 pieces as an example, please let me know if there will be problems doing it this way. Cheers!

Piece 1: 1,689g
Piece 2: 1,829g
Piece 3: 1,277g
Total Meat Weight: 4,795g

To ensure each piece of meat gets the right amount of cure it needs to reach target equilibrium, I'd use the 15.5% constant (the sum of all cure ingredients) and multiply the weight of each loin by 0.155. This would give me

• Bag 1 (1,689g piece): Pour in 261.80g of liquid cure.
• Bag 2 (1,829g piece): Pour in 283.50g of liquid cure.
• Bag 3 (1,277g piece): Pour in 197.94g of liquid cure.

The pieces then get sealed in the chamber vac and cured a couple weeks, then re-bagged and into the sous vide bath.

 

[Gonna Smoke]

I always cure multiple pieces of whatever and have always done each piece separately, but that's the OCD side of me. I'm curious as to what replies you get...

 

[zwiller]

I haven't finished my coffee yet but Ok vote from me. Formula looks pretty tasty too! The amounts used are VERY close to what I would do. Curious what is your SV schedule is?

 

[chopsaw]

cured a couple weeks, then re-bagged and into the sous vide bath.

Have you used the SV's for this before ?
I've done it once . Be interested in you results .

 

[CZN]

I haven't finished my coffee yet but Ok vote from me. Formula looks pretty tasty too! The amounts used are VERY close to what I would do. Curious what is your SV schedule is?

Cheers, it turns out pretty good! I sometimes switch up the times depending on my schedule, but it's usually between 3.5 and 5 hours @140F.

 

[CZN]

Have you used the SV's for this before ?
I've done it once . Be interested in you results .

I have, Ive tried a bunch between 130 and 145F. What time and temp do you do?

 

[CZN]

I always cure multiple pieces of whatever and have always done each piece separately, but that's the OCD side of me. I'm curious as to what replies you get...

Ive also always done them separately but I've started doing a lot more and looking to cut down prep time.

 

[thirdeye]

I calculate separate amounts, and cure in separate bags.

 

[chopsaw]

Ive tried a bunch between 130 and 145F. What time and temp do you do?

I normally use a temp of 140 for stuff that's cured . Not because of the fact that it's pork , that was a temp I came up with in talking with Dave Omak years ago . For time I use Baldwins chart and go by the size .

I was wondering how was the texture . I don't remember exactly what I did , but I wasn't real impressed with the texture . Had an Italian profile , spiced and rubbed with Tender quick for the cure .


Good flavor , just didn't care for the texture . Maybe I was missing the
smoke .

 

[JC in GB]

I did a quick look at your math and it looks like you have the right ratios for each piece. That method works for multiple pieces and is 100% valid. I calculate each piece separately to keep the math work down and to help keep things more organized in my brain. Too much other stuff making noise in there most of the time.

Looking forward to hearing about the end product. I have 2 pork bellies brining in my fridge right now. Going into the smoker on Sunday. I calculated both separately. Now that I think about it more, I may make a calculator spreadsheet to take care of the pesky math ratios for me. Another project on my list.

JC

 

[Astralogics]

I calculate each piece separately to keep the math work down and to help keep things more organized in my brain. Too much other stuff making noise in there most of the time.

This. It's easy to get distracted whenever I'm not alone, and people will always come and bother me while I work.

Otherwise, math looks good!

Now that I think about it more, I may make a calculator spreadsheet to take care of the pesky math ratios for me.

This has been a Godsend for me. So nice just punching in one number and being done.

 

[indaswamp]

I have cured 15# of pork loins in a 5 gallon bucket. It works as long as you get the math right.

 

[CZN]

I normally use a temp of 140 for stuff that's cured . Not because of the fact that it's pork , that was a temp I came up with in talking with Dave Omak years ago . For time I use Baldwins chart and go by the size .

I was wondering how was the texture . I don't remember exactly what I did , but I wasn't real impressed with the texture . Had an Italian profile , spiced and rubbed with Tender quick for the cure .

Good flavor , just didn't care for the texture . Maybe I was missing the
smoke .

I normally use a temp of 140 for stuff that's cured . Not because of the fact that it's pork , that was a temp I came up with in talking with Dave Omak years ago . For time I use Baldwins chart and go by the size .

I was wondering how was the texture . I don't remember exactly what I did , but I wasn't real impressed with the texture . Had an Italian profile , spiced and rubbed with Tender quick for the cure .

View attachment 732638
Good flavor , just didn't care for the texture . Maybe I was missing the
smoke .
View attachment 732639

I think the texture @140 is pretty good, but I think 135 gives it a better texture and mouth feel. I switch temps a bit depending on who it's for but for me, I prefer lower.

 

[JC in GB]

Here is what I came up with for a calculation spreadsheet. Works for dry and 10% brine. Just plug in the meat weight and the percentages of water/sugar/salt/cure and it does all the calculations for you. It breaks out the brine weight totals so you can mix one brine and split it up. I only set it up for two pork bellies but I can expand it if needed.

The cells highlighted in blue are for user input. Input pork belly weight in pounds. The calculator converts everything to grams.

Let me know if this works.

JC

 

[CZN]

I always cure multiple pieces of whatever and have always done each piece separately, but that's the OCD side of me. I'm curious as to what replies you get...

I normally use a temp of 140 for stuff that's cured . Not because of the fact that it's pork , that was a temp I came up with in talking with Dave Omak years ago . For time I use Baldwins chart and go by the size .

I was wondering how was the texture . I don't remember exactly what I did , but I wasn't real impressed with the texture . Had an Italian profile , spiced and rubbed with Tender quick for the cure .

View attachment 732638
Good flavor , just didn't care for the texture . Maybe I was missing the
smoke .
View attachment 732639

Here is what I came up with for a calculation spreadsheet. Works for dry and 10% brine. Just plug in the meat weight and the percentages of water/sugar/salt/cure and it does all the calculations for you. It breaks out the brine weight totals so you can mix one brine and split it up. I only set it up for two pork bellies but I can expand it if needed.

The cells highlighted in blue are for user input. Input pork belly weight in pounds. The calculator converts everything to grams.

Let me know if this works.

JC

Cheers! I just plugged in some numbers and saw how it works, quite handy to be able to input the weight of each piece and see individual amounts and total amounts used, and then how much each piece would get from the total brine amount. I do like me a good spreadsheet!