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Searched but am missing it... Where is the dry rub calculator? plz n ty

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TY, just found it a minute ago on another link.  Does this one work only for dry rub?? I bet you have done "bacon" for a while, what do you consider to be a good percentage for folk that really do not like too much salt.  Just enough to cure it is good for me.  TY for helping!  Or do you think a brine is better for lower salt content?
 
This works for dry rub and immersion/brine curing...  For brining, you need to weigh the water and meat.... Salt at 2% is a good number to use...   Cure #1 is recommended for bacon....   

Dave
 
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