Been a lurker here, off and on, for years.
Tried many of the wet cures offered here.
As I learned and experimented, no specific cure offered met the accuracy I determined necessary for absolute food safety.
Fortunately an acquaintance who worked for a packing house provided the basic cures the packer employed in their products.
An Excel spreadsheet was setup with the formula calculations.
This particular calculator is setup for 10% inclusion for BACON.
Once open click the "pop-out" arrow in upper right hand corner to read the document. To make changes click "Open in Google Sheets" at the top of the page.
It is simple to use. Just highlight the green batch weight cell and enter your belly weight.
All other green cells are changeable so you can adjust for your ingredients.
To eliminate an ingredient you don't desire simply type a zero in that particular green cell.
By eliminating an ingredient it is necessary to reconfigure other cells to achieve a 10% brine to batch weight ratio.
Tried many of the wet cures offered here.
As I learned and experimented, no specific cure offered met the accuracy I determined necessary for absolute food safety.
Fortunately an acquaintance who worked for a packing house provided the basic cures the packer employed in their products.
An Excel spreadsheet was setup with the formula calculations.
This particular calculator is setup for 10% inclusion for BACON.
Once open click the "pop-out" arrow in upper right hand corner to read the document. To make changes click "Open in Google Sheets" at the top of the page.
It is simple to use. Just highlight the green batch weight cell and enter your belly weight.
All other green cells are changeable so you can adjust for your ingredients.
To eliminate an ingredient you don't desire simply type a zero in that particular green cell.
By eliminating an ingredient it is necessary to reconfigure other cells to achieve a 10% brine to batch weight ratio.
