# Need advise...Are my Bacon wet cure calculations accurate and safe?

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#### Barefootdog

##### Newbie
Original poster

Making a wet cure buckboard bacon for the first time.
Using pork butt.

Are my cure calculations correct?

Meat 3438 G
Water 1719 G
Sub Total 5158G

2.5% Salt 129 G Kosher Salt
2% Sugar 103 G Brown Sugar
.25% Pink Salt 13. 47 G

Using distilled water at a rate of 500g per 1000g of meat.

Last edited:

Making a wet cure buckboard bacon of the first time.
Using pork butt.

Are my cure calculations correct?

Meat 3438 G
Water 1719 G
Sub Total 5158G

2.5% Salt 129 G Kosher Salt
2% Sugar 103 G Brown Sugar
.25% Pink Salt 13. 47 G

Using distilled water at a rate of 500g per 1000g of meat.
Everything is spot on with exception to the pink salt. That should be 12.9g or rounded to an even 13g. Either will work just checking the math. You are good to go.

Thanks for the response....Appears you took .025% of water and meat.
My number was .025% of water, meat, salt and sugar.

That was part of my confusion. I have seen advocates of both calculations as being accurate.
So you're saying .025% of just the meat and water.

Last edited:
So you're saying 2.5% of just the meat and water.
Correct. This also goes for the cure #1 and sugar. This method is called equilibrium curing. No need to include the weights of salt sugar. The thought of adding all the weights comes from SAL or the measurement of brine strength. In this method you add x of salt to x of water and have a brine strength based on weight. However if you have a brine of SAL 40* with salt but then add sugar, that sugar must be included in the equation and will increase that SAL number. For home curing don’t concern yourself with all that and just use the weight of water and meat for calculations.

Add meat + water weight and calculate cure#1 at 0.25% of that total.

It's in the cooler brining.....Looking forward to the result.
Tomorrow the trimmings become breakfast sausage.

Thanks

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