- Jan 16, 2017
- 7
- 10
Dry Rub
Weight of meat = 3729 grams
Cure # 1 % Nitrite = 6.25%
Salt = 2%
Sugar = 1%
PPM Nitrite = 120 ( I used 120 as I read this is correct for Canada when doing Bacon??)
Cure # 1 = 7.16 grams
Salt = 67.87 grams
Sugar = 37.29 grams
I used the calculator but there was barely enough mix to cover the meat. I was wondering what the coverage should look like. I have it in the fridge right now on day 6. Plan was 2 days per kg. So about 8 or 9 days. Not real pink looking right now. How do I tell if I got a good cure?
The pkg. of cure I used came from Bass Pro. It's called Custom Blend BackWoods Cure. What it says on the pkg. is LEM is the same as cure#1. It's a blend of salt and sodium nitrite. It also contains red dry to make it pink. The ingredients say Salt, 6.25% Sodium Nitrite, FD&C Red #3 and less then 2% Sodium Dioxide.
It states to use 1.2 g per 1 lbs of meat. My problem is that this is way more than what I figured that is required for Canada at 1.92 grams per 1 kg of meat @ 120 PPM. I'm I wrong??
Cold Smoke
Plan is to cold smoke for 2 days at 71 deg. F for about 6 hrs each day
Weight of meat = 3729 grams
Cure # 1 % Nitrite = 6.25%
Salt = 2%
Sugar = 1%
PPM Nitrite = 120 ( I used 120 as I read this is correct for Canada when doing Bacon??)
Cure # 1 = 7.16 grams
Salt = 67.87 grams
Sugar = 37.29 grams
I used the calculator but there was barely enough mix to cover the meat. I was wondering what the coverage should look like. I have it in the fridge right now on day 6. Plan was 2 days per kg. So about 8 or 9 days. Not real pink looking right now. How do I tell if I got a good cure?
The pkg. of cure I used came from Bass Pro. It's called Custom Blend BackWoods Cure. What it says on the pkg. is LEM is the same as cure#1. It's a blend of salt and sodium nitrite. It also contains red dry to make it pink. The ingredients say Salt, 6.25% Sodium Nitrite, FD&C Red #3 and less then 2% Sodium Dioxide.
It states to use 1.2 g per 1 lbs of meat. My problem is that this is way more than what I figured that is required for Canada at 1.92 grams per 1 kg of meat @ 120 PPM. I'm I wrong??
Cold Smoke
Plan is to cold smoke for 2 days at 71 deg. F for about 6 hrs each day