Curing manifest

[Holly2015]

Please delete

 

[xray]

Holly, it all looks very detailed and thoroughly recorded. Very nice!

I’m not big into curing. But would having a relative humidity and temperature of your curing chamber/curing area be helpful?

 

[SmokinAl]

Looks like a fantastic idea, however I usually dry mine to 35% weight loss, so you may want to add that in too.
Is it in an Excel spreadsheet so the calcs are all automatic, or are you just figuring them out & inserting them by hand?
Either way it is a great idea!
Al

 

[daveomak]

Military time and I'd add Mace as a spice... It add some glamor to many meats....

 

[pops6927]

You should change the "Weight" field to "Weight/Amount" to accomodate volume measurement as well (tsp, Tbsp, etc.)

 

[sea2ski]

I am relatively new to this but have found a mentor who has guided me very well. I agree 100% with the above and go only by weight, and never by volume.

 

[Bigtank]

Nice I need a copy when you get it built in xcel