- Feb 1, 2021
- 5
- 0
Hey! Yo! I'm the originator of this thread, thanks for all the responses
so I'm 4 days into a 6 day bacon cure. I used the 'Cure Calculator' this time, because I guessed last time and it was WAY too salty. I hate wasting meat, but I doubt I'll ever eat it. Anyways, I did what the calculator told me to use, weighed it out on the scale........ So I've notice that I have very little juices draining from the meat... is this because I didn't use enough cure (salt/sugar/#1) or is it because I used the calculator and got it just right??? not sure what's going on.... I went with the calculator that was posted in this thread, but to double check myself i did run my numbers through another calculator I found online and it was calling for 20 grams more of salt.... Did I not use enough cure mix? if so am I screwed? add more the last couple days?
so I'm 4 days into a 6 day bacon cure. I used the 'Cure Calculator' this time, because I guessed last time and it was WAY too salty. I hate wasting meat, but I doubt I'll ever eat it. Anyways, I did what the calculator told me to use, weighed it out on the scale........ So I've notice that I have very little juices draining from the meat... is this because I didn't use enough cure (salt/sugar/#1) or is it because I used the calculator and got it just right??? not sure what's going on.... I went with the calculator that was posted in this thread, but to double check myself i did run my numbers through another calculator I found online and it was calling for 20 grams more of salt.... Did I not use enough cure mix? if so am I screwed? add more the last couple days?