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Digital Food Scales

Discussion in 'Slicers, Grinders, Tools, Equipment' started by Gweeto, Dec 6, 2018.

  1. Gweeto

    Gweeto Newbie

    I have been curing meats for a little over a year now. I have two scales but now that I am doing it with bigger cuts of meat I need one that will allow me to weigh up to 10lbs or so. I have an analog as well but that only goes up to 5lbs and is obviously not accurate. I want one that would allow me to see weights from 1g up to 10lbs. Any suggestions on one that would not break the bank that would serve this purpose and is reliable.
    any suggestions and input is appreciated
    Guy
     
  2. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Search for scales in the search bar here . Give you some reading and info while you wait .
     
  3. Holly2015

    Holly2015 Smoking Fanatic

    I bought a Ozeri 18lb scale at Target for $15.97 and am quite happy with it. It also does kilograms and grams which is more important to me than pounds and ounces. I've used it several time per week since I got it almost a year ago without fail or having to replace the batteries. Auto shutoff and tare are also nice features but truth be told I'd imagine all digital scales have these features.

    Biggest thing I cure is full pork loin.

    The metric system is the best thing to ever happen to curing and drying meats.

    ozeri-kitchen-scales-zk13-8-64_1000.jpg
     
    Last edited: Dec 6, 2018
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I have been using the same, 11 pound max, OXO Scale over a decade and it shows no sign of quiting...JJ
     
  5. Gweeto

    Gweeto Newbie

    Thank you will do
     
  6. Gweeto

    Gweeto Newbie

    Actually looked at that on on line. Am looking at the My Weigh KD8000 which has bakers math. It uses percentages so you don't have to drag out your calculator or ask Alexa
     
  7. Gweeto

    Gweeto Newbie

    Actually looked at that on on line. Am looking at the My Weigh KD8000 which has bakers math. It uses percentages so you don't have to drag out your calculator or ask Alexa
     
  8. Winterrider

    Winterrider Meat Mopper SMF Premier Member

    Been using for 20181206_105918.jpg years, 11#
     
  9. Holly2015

    Holly2015 Smoking Fanatic

    • Big scale is used for weighting the meats after trimming and for weight meats during the drying phase.
    • Gram/grain mini scale is used for weighting out salt, sugar, cure and spices
    • Online cure calculator is used to do the math to figure out the traditional 2.8% salt, 0.25% cure and 0.5% sugar amounts. Spices I add or omit to my palate.

    http://www.localfoodheroes.co.uk/?e=811
     
  10. Gweeto

    Gweeto Newbie

    Thank you for the info and the picture. May have to flip a coin.
     
  11. Gweeto

    Gweeto Newbie

    Thank you. I do have a chemists mini scale that measure finite powders. I may for go the more expensive bakers percentage scale and just get one that I can use for 10lb cuts and do the simple math.
     
  12. Gweeto

    Gweeto Newbie

    Went to your site. Like the calculator that does the math for you. GREAT
     
  13. Holly2015

    Holly2015 Smoking Fanatic

    That is not my site just something I found have used with great success. The real nicety is I usually cure 3 meats at the same time. I type in the weight of the meat on the calculator then I can print out the recipe then repeat for the remaining meats. Then I gather the spices, cure, salt, sugar spices and 3 solo cups. Each cup get a meat weight written on it then the cup is placed on the corresponding recipe/paper with the meats sitting on a sheet of parchment paper with the weight meat of the written on it. Behind that is a vac bag labeled with the date, weight of the meat, product and top folded ready to for the meat to be slid in. This keeps everything neat and tidy and the cure/spice mixtures gets on the right piece of meat. Now I can assembly line the weighting of the dry ingredients and getting the cure on the meats, into the bags, sealed and refrigerated. Anal retentive process, yep! Getting cure mixtures mixed up and on the wrong meat, not happening!
     
  14. Gweeto

    Gweeto Newbie

    Nice and organized. I am going to get Ozeri scale. Model ZK14. Simple is better. Have another couple of days for my initial ferment on my pancetta and then into my curing chamber. Meats in curing chamber.jpg coppa.jpg lanza.jpg
     
  15. tropics

    tropics Smoking Guru ★ Lifetime Premier ★

    Here is something someone posted on here sorry don't remember who.

    I use Penny's for scale verification.

    Mid - 1982 and older 3.11g
    Mid 1982 to current 2.5g
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    My Weigh Ultraship 55 pound scale is popular. $46 on Amazon including adapter...JJ