I picked up my pork belly yesterday and they weighed in at 5.89, 5.48, 5.82 and 5.82 pounds for a total of 23.01 pounds. I cleaned them up and they are currently weighing in at three of them at 5lbs and one of them at 4lbs 14ozs. I think I can call it 5lbs on the last one and be safe for a total of 20 pounds. I have them cut into 4 slabs.
I’ve been working with DaveOmak however he hasn’t answered me today and I want to be sure I can get this started tonight or tomorrow at the latest. What I have for a 1 pound mix is the following:
1 pound = 454 grams
454 x 0.85 = 386 grams of Kosher Salt
454 x 0.15 = 68 grams of White Sugar
454 x 0.0085 = 3.9 grams of Pink Cure #1
Put those altogether (386+68+3.9) and I get 458 grams of BASE MIX which I should add at a 2% rate and that is 9.1 grams of BASE MIX per pound of pork belly.
That would mean I should add to each bag:
5.0 lbs. of pork belly ADD 45.5 grams of BASE MIX to attain 2% rate.
That tells me I have a total of 182 grams of BASE MIX I am using at a 2% rate for my 20 pounds of pork belly and have about 272 grams left over which would do approximately 29.8 lbs. of additional meat giving me the total of ~50 lbs. of meat I could cure.....
What I am struggling with is the 3.9 grams of Pink Cure #1. That just does not seem like enough to be spread amongst the 4 pork bellies. The directions on my bag say “add 1 teaspoon per 5lbs of meat to cure.” That would mean by those directions I should be using 4.2 teaspoons or 20 grams.
I sure hope I made sense!!!!!
I just need someone to tell me I’m on the right path here…… OR Not and provide me some direction. I am ONLY wanting to do a dry brine to put in the refer, I don’t want the pops wet brine.
Thank you,
Tony
I’ve been working with DaveOmak however he hasn’t answered me today and I want to be sure I can get this started tonight or tomorrow at the latest. What I have for a 1 pound mix is the following:
1 pound = 454 grams
454 x 0.85 = 386 grams of Kosher Salt
454 x 0.15 = 68 grams of White Sugar
454 x 0.0085 = 3.9 grams of Pink Cure #1
Put those altogether (386+68+3.9) and I get 458 grams of BASE MIX which I should add at a 2% rate and that is 9.1 grams of BASE MIX per pound of pork belly.
That would mean I should add to each bag:
5.0 lbs. of pork belly ADD 45.5 grams of BASE MIX to attain 2% rate.
That tells me I have a total of 182 grams of BASE MIX I am using at a 2% rate for my 20 pounds of pork belly and have about 272 grams left over which would do approximately 29.8 lbs. of additional meat giving me the total of ~50 lbs. of meat I could cure.....
What I am struggling with is the 3.9 grams of Pink Cure #1. That just does not seem like enough to be spread amongst the 4 pork bellies. The directions on my bag say “add 1 teaspoon per 5lbs of meat to cure.” That would mean by those directions I should be using 4.2 teaspoons or 20 grams.
I sure hope I made sense!!!!!
I just need someone to tell me I’m on the right path here…… OR Not and provide me some direction. I am ONLY wanting to do a dry brine to put in the refer, I don’t want the pops wet brine.
Thank you,
Tony