Cure #1 and pork ribs or other bone in cuts

[blucmal]

How do I calculate the amount of cure #1 when dry curing when there is a large amount of bone in the meat. I usually go with .25% weight on boneless cuts but wont the amount of bone, in say ribs a shoulder or a whole chicken throw out this calculation?

 

[tropics]

I don't know what you are trying to do. So all I can suggest is split the ribs so they are individual then you can cure both sides of the meat.
Richie
http://www.diggingdogfarm.com/page2.html

 

[tropics]

If you are trying to make the Bacon on a Stick here is a link

Search results for query: Bacon on a stick

Richie

 

[pops6927]

https://eatcuredmeat.com/dependable-gear/meat-curing-equipment/meat-curing-books/ also has a curing calculator

 

[blucmal]

Thanks for the replies. Just for clarification I have been going by .25% meat weight as cure #1 (prague powder etc 6.25% nitrite salt) so if a cut of meat is heavy boned like ribs do I still use .25% weight meat as cure #1 or reduce it because major part is bone and will push cure ratio ppm to high.

Yes bacon on a stick is an example but I want to be able to work out and adjust cures to suit what I am making not just follow a recipe..no offence to anyone who spends time working this stuff out for others. But I want to be able to apply knowledge to any situation..