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You can mouse over the Ppm cure to adjust it...   If you want 120 Ppm for brine cured bacon of 200 Ppm for dry rubbed bacon, you can adjust the amount of cure...    Diggy's calculator also accounts for the salt in the cure...  although, ~0.25% salt in the cure doesn't amount to too much, at least it adjusts for it.....
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I noticed that it's pretty nice it will be great to start using this so I can get all the correct amounts and not have to worry about too much math is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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