Thanks Dave!
Both of you use multiplication. NOT division. But that was my stumbling block.
My understanding was that Grams are a dry measurement. Whereas Milliliter are a liquid measurement. *
I like the Metric system because it is digital. No fractions.
And why Percentages also lend themselves to the metric system, and mesh perfectly.
I have a digital scale for weighing up to 5,000 grams (5 Kg), or 11 pounds. Got that for meat, or heavier items.
I also have my Reloading digital scale, up to 50 Grams. Or ounces, or grains. (It does count by weight, too. NA)
So I let the big scale Tare to a plate with a sheet of dry waxed paper. Then placed my rinsed and patted dry meat (Pork Loin) on the tare, to get an accurate weight. (Accurate being a subject of debate. But it is checked against a calibration weight of 50 grams.)
So I get my weight of the meat. Write it on the bag that piece of Loin is going in.
As I go along, I write the other ingredients on the bag as I calculate them, weigh them out, and prep the mixture in a small bowl. In this case, just 3 ingredients, Cure, Salt (Kosher), and Brown Sugar.
Cure is cure, and I think Prague Power is fairly standardized in its granular structure.
Kosher Salt granular size might vary from source to source, but if weighed, should be fairly correct from Rock Salt down to powdered salt. (I trust that is a correct assumption)
Brown Sugar is also subject to variables from source to source. But weight wise, should negate measurement methods, packing, and such variables.
So this is why weighing appeals to me. It puts everybody, and everything, on the same page. I think we can all agree on that. Assuming our scales are believable, calibrated, and checked.
* - Probably where my doubts arose from was where Disco referred to ml measurements in his video I was trying to follow.
I now realize Disco's MEASURING spoons are metric, and in ml. Where ours are based on Teaspoons, Tablespoons, ad nausium.
So I believe Disco uses 3 % Cure for his Back Bacon. And you use 2.5%, if I am following this correctly.
(.0030, or .0025 Percent in either case as the multiplier.)
Salt and Brown sugar, who cares, adjust to suit. But by weighing, a proper replication of the original recipe.
Sorry to exhaust a subject. But now I have NO DOUBT, and hopefully others might find confidence in how to use CURE, and accurately portion it to their meat.
Thank you all for helping bring light to this. It was a particularly stinky brain fart. :rolleyes:o_O
When Daniel Webster was defining the word Anal, he came and talked to me.
Shall we bury the horse?
