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

[stilllearning]

I get a ton of other post, but can't seem to find the link for the dry rub calculator.  Also, does it explain how to use the dry rub or is that another post?

 

[daveomak]

http://www.diggingdogfarm.com/page2.html

There you go.......

 

[stilllearning]

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?

 

[daveomak]

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