First Attempt at Dry Curing Bacon! ( Double Checking I’m correct

[Ishi]

This is my first attempt at dry curing bacon. I’ve cured many slabs using Bear’s and Pops recipes.
I’m just not 100% confident yet and I’ve purchased a gram scale.
The slab is 14.370 lbs and this is the conversion using diggys calculator.
Any help to ease my paranoia will be greatly appreciated.

 

[DanMcG]

Looks good to me!
Although I like mine a little sweeter, but thats a personal preference.

 

[Ishi]

Thank you very much!

 

[thirdeye]

When in doubt, ask. I believe that calculator even accounts for the salt in the Cure #1 and adjusts the amount of regular salt called out to the exact percentage.

For example I do my calculations manually, and the numbers I run are: 1.8% salt, 1% sugar and .25% Cure #1. So the amount of salt which is the carrier for the nitrite in Cure #1 is not accounted for. In other words my actual salt percentage is a hair over 1.8%, but I still have a baseline determined by taste testing.

 

[daveomak]

For example I do my calculations manually, and the numbers I run are: 1.8% salt, 1% sugar and .25% Cure #1. So the amount of salt which is the carrier for the nitrite in Cure #1 is not accounted for. In other words my actual salt percentage is a hair over 1.8%, but I still have a baseline determined by taste testing.

100 grams of meat + 1.8% salt = 1.8 grams of salt...
100 grams of meat + 0.25% cure#1 = 0.25 grams of cure#1
0.25 grams cure#1 X 93.75% salt = 0.23 grams of salt in 0.25 grams cure#1

1.8 grams of salt + 0.23 grams of salt = 2.03 total grams of salt added... OR... 2.03% based on weight..