Going to try my first attempt at making some bacon. I have the pork belly, Cure #1, salt, sugar. I found posts that state a good rule of thumb is:
.25% Cure #1
1.5% Salt
1.0% Sugar
What I don't get is the calculator on DiggingDogFarm where I cannot seem to alter the input for cure from it's default 6.5% value and it also shows a 156PPM Nitrate value ( are these linked?). What's the difference between this 156 parameter and the Cure #1?
Basically, I'm not trusting the numbers I'm seeing, if correct, can someone explain the 6.5%?
Thanks, Mark
.25% Cure #1
1.5% Salt
1.0% Sugar
What I don't get is the calculator on DiggingDogFarm where I cannot seem to alter the input for cure from it's default 6.5% value and it also shows a 156PPM Nitrate value ( are these linked?). What's the difference between this 156 parameter and the Cure #1?
Basically, I'm not trusting the numbers I'm seeing, if correct, can someone explain the 6.5%?
Thanks, Mark