No problem guys...hijacking is OK. From what I've seen though and from the times that I have made bacon (last time in 2012 due to a shortage of good pig and freezer space) is that a mixed rub would be fine. Like MyOwnIdaho says, I feel comfortable that the blend is homogeneous based upon the even color, the lack of clumping, and the particle size being pretty uniform.
What my original question was is this: If you look at Ruhlman's mix using dextrose and keep everything in kilos; then you take one quarter cup of this rub out which is pretty darn close to 50 grams by my scale, and you place this one quarter cup on 5 lbs of meat, then you run the numbers to see the ratios of salt/sugar/cure as well as the actual weights of each component...I just don't see 1/4 cup being enough. It looks like it should be closer to 3/8ths cup and that comes in a bit low on cure #1 still and very low salt.
I made this Ruhlman blend in 2011 and used it for about 10 lbs. My recollection was that I didn't sense the bacon was fully cured. I also took a 5 lb slab on an extended camping trip and ate the remaining pound or so of a slab with beans a day or two after ice was gone . My belly was a little squirrelly that day. These were my recollections and since I am poised to go deeper into curing with aged, dried salumi, etc - I want to convert all my thinking to kg/g so I know I am where I need to be.
This was all a sanity check and a question as to whether I was getting too anal on this batch. So again all thoughts are very welcome.
Have a great new year guys -- Scott
What my original question was is this: If you look at Ruhlman's mix using dextrose and keep everything in kilos; then you take one quarter cup of this rub out which is pretty darn close to 50 grams by my scale, and you place this one quarter cup on 5 lbs of meat, then you run the numbers to see the ratios of salt/sugar/cure as well as the actual weights of each component...I just don't see 1/4 cup being enough. It looks like it should be closer to 3/8ths cup and that comes in a bit low on cure #1 still and very low salt.
I made this Ruhlman blend in 2011 and used it for about 10 lbs. My recollection was that I didn't sense the bacon was fully cured. I also took a 5 lb slab on an extended camping trip and ate the remaining pound or so of a slab with beans a day or two after ice was gone . My belly was a little squirrelly that day. These were my recollections and since I am poised to go deeper into curing with aged, dried salumi, etc - I want to convert all my thinking to kg/g so I know I am where I need to be.
This was all a sanity check and a question as to whether I was getting too anal on this batch. So again all thoughts are very welcome.
Have a great new year guys -- Scott
